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Green Pickles, Natural

Heat together one gallon of water to each two pounds of pure salt; pour this scalding hot over the washed cucumbers; at the end of three hours pour off and cover with scalding hot, sound cider vinegar. At the end of three days pour this off and scald the cucumbers in fresh vinegar. They will be naturally greened.

VII. Chow-Chow.

To each two quarts of small green cucumbers, or green tomatoes, and the same of cabbage, allow two dozen small onions and half a dozen green mango peppers. Sprinkle the onions or tomatoes with salt, also the cabbage, separately. At the end of six hours press out the water. Cut the onions in half, pour boiling water over them and let them stand for a little while. Cut the green peppers into inch-square pieces, and the cabbage and the tomatoes into pieces of suitable size. The tomatoes, if small, need not be cut. Mix all together. Then, to one teacupful of ground mustard add two cups of white mustard-seed, three tablespoonfuls of turmeric, three of celery-seed, one of mace, one of cayenne pepper and one of ground cinnamon, well mixed. Add boiling vinegar enough to cover. The vinegar should be sweetened with one pound of sugar to cover the whole pickle.