Soak large cucumbers in strong brine 3 days; then put in clear water for three days, changing water daily. Drain, wipe dry and cut in pieces about an inch long. Simmer slowly in vinegar and water with piece of alum size of walnut and grape leaves in layers through them. Do not boil. Let heat thoroughly. Drain. To 7 pounds brown sugar, 1/2 pint vinegar, 1 ounce each of stick cinnamon, celery seed and whole allspice. Let come to a boil and pour over cucumbers. Seal in cans.

One peck ripe tomatoes
6 cups chopped onions
2 cups chopped celery
3 red peppers
1 cup salt
2 pounds brown sugar
2 ounces mustard seed
2 ounces cinnamon
1 quart vinegar

Bottle cold and seal.

Equal parts of small onions, tomatoes, ripe cucumbers, green cucumbers and cauliflower. Let vegetables stand in salt over night.

Paste: 5 tablespoonfuls of mustard, 1 tablespoonful tumeric, 2 cups brown sugar, 1/2 cup flour and vinegar enough to make a smooth paste, butter size of an egg, 2 pints of hot vinegar, stirred into paste. When cooked pour over vegetables and cook slightly.

One layer pickles, 1 layer dill, 1 layer grape leaves, little whole black pepper and horseradish root, 6 quarts water, 1 quart vinegar, 1 pint salt. Boil all together and pour over pickles while hot. This will cover 8 quart cans.

Four quarts strained tomatoes, 1 1/2 pints vinegar, cooked together; 2 tablespoonfuls salt, 1/2 cup sugar, 2 teaspoonfuls black pepper, 1 teaspoonful cinnamon, 1 teaspoonful cloves, 1 teasponful mustard. Makes 4 quarts.

Two gallons cucumbers; cover with boiling water, to which add 1 cup of salt. Let stand over night. In the morning drain and add the following, all cold: 1 gallon best vinegar, 1/2 cup salt, 1/4 cup Coleman's mustard, 1/2 cup light brown sugar, 2 ounces mixed spices. Each morning add 1 cup of light brown sugar until 3 pounds have been added. Let stand in crock if convenient, or can, but keep vinegar over pickles.

Put 4 quarts of sliced inch cucumbers in strong cold brine for 3 days. Then put into clear cold water for 3 days. Then stew slowly in weak vinegar with piece of alum for 3 hours and drain. Boil together and pour onto pickles for 3 successive days 3 quarts vinegar, 4 pounds sugar, 1 ounce allspice buds, 1 ounce cinnamon buds, 1 ounce celery seed. Boil a little longer the third day to make a nice syrup. Put in cans for winter use.

One peck tomatoes makes one gallon of pulp. Four tablespoonfuls salt. Tie the following in bags: 3/4 tablespoonful black pepper, 1 tablespoonful whole cloves, 1 tablespoonful cinnamon. Boil pulp with spice bags in it until nearly done, then add 1 pint sugar, 4 pounds mustard and 1 1/2 pints vinegar. Mix these last thoroughly before adding to pulp.

Four pounds sugar to 1 pint of vinegar, cinnamon and cloves (whole, and put in a bag.)

One quart sliced cucumbers, not too thin; 1 large onion, sliced thin. Sprinkle 1 tablespoonful salt; let stand 3 hours. Wash and drain; add 1/2 cup sugar, a few cloves and mustard seed, 1/2 teaspoonful tumeric, 1 green pepper, cut fine; vinegar to cover, not too strong. Heat well but do not boil.