Twelve large green peppers, 12 large red peppers, 12 large onions. Chop fine and add 3 tablespoonfuls salt. Let simmer about 10 minutes. Drain thoroughly. Add 1 quart mild vinegar, 1 1/2 cups brown sugar. Let come to a boil, can.

Remove seed from 2 dozen sweet peppers, cook until tender in 4 teaspoonfuls salt water. Put in jars and cover with 1 cup of water and sugar boiled 15 minutes. Then seal.

One quart small onions
1 quart green tomatoes sliced thin
1 quart cauliflower, break fine
1 quart cucumber
1 green pepper
1 red pepper

Soak in weak brine 24 hours, then scald in weak vinegar and strain.

Dressing:
2 quarts vinegar
4 tablespoonfuls mustard
1 cup flour wet with cold water
2 tablespoonfuls tumeric
3 pounds brown sugar

When dressing is hot put in rest and scald.

Two pounds pie plant, 2 1/2 pounds granulated sugar, 1 cup vinegar, 1 teaspoonful cinnamon, 1/4 teaspoonful cloves. Boil half an hour. Put in large neck bottles and seal.

Two and a half quarts of fruit, cooked and put through a sieve. Add 1 1/2 pints sugar, 1 pint vinegar, 1/2 teaspoonful allspice, 1 tablespoonful cloves, 2 tablespoonfuls cinnamon, 1 tablespoonful salt. Cook till thick, bottle and seal.

One dozen large cucumbers, peeled and chopped fine; 4 large onions, chopped fine; 1 large red pepper, 1 large green pepper, chopped fine; 1/2 cup salt. Mix, let stand over night. In morning drain thoroughly. Add 1 cup brown sugar and 1 1/2 tablespoonfuls mustard seed, 1 tablespoonful celery seed, vinegar to cover can.

One peck of green tomatoes and 2 onions, sliced; sprinkle with 1 cup of salt and let stand over night. In the morning drain, add to the tomatoes 2 qts. of water and 1 qt. of vinegar; boil 15 minutes, then drain again, throw this vinegar and water away; add to the pickle 3 lbs. of sugar, 2 qts. of vinegar, 2 tablespoonfuls each of cloves, allspice, ginger, mustard and cinnamon, and boil 15 minutes.

For 7 lbs. of peaches or pears, take 4 lbs. nice brown sugar, 1 pt. of vinegar, 1/2 oz. of cinnamon, 1/4 oz of cloves; boil up together for a few moments, then pour over the fruit and let it stand over night. Next day boil very slowly 1 hour, or until a fork will pierce the fruit easily. Whole spices are frequently used. When fruit is done take out and strain liquid over it. If ground spices are used tie in muslin bag.

Select large, firm peaches, cut in half and remove the pits. Fill the cavity with mixed black and white mustard seed and press a clove into each peach. Fasten halves together with wooden toothpicks; pack in crocks. Make a syrup of 3 lbs. of sugar to 1 1/2 pts. of vinegar according to the quantity of peaches. Put a small bag of cinnamon and cloves unground into the syrup and let boil; skim carefully and pour that over the peaches, cover and set away for 24 hours. Pour off the syrup and reheat 2 or 3 days in succession according to the ripeness of the peaches; the last time taking out the toothpicks and packing closely into 2 qt. cans. Let the syrup boil down until quite rich, adding more sugar if necessary; pour over pickles and cover jars.

Seven lbs. of fruit, 4 lbs. of sugar, 1 oz. of cloves, 1 oz. of cinnamon, 1 pt. of vinegar. Rub the peaches with a cloth first, put them in a jar carefully, boil the syrup, pour over the fruit; let it stand 24 hours; repeat twice; the last time boil them all together, put 2 cloves in each peach, or prick them.