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Mixed Pickles

Every suitable vegetable, even melon cut in pretty shapes, may be used. All small things, like cucumbers, onions, martynia, radish pods-all these should be small, and go in whole. Other things as cabbage, cauliflower, tomatoes, beans, etc., are sliced or cut in proper pieces. Put whatever you make your pickles of in strong brine for twenty-four hours. Drain three hours, place in a preserving kettle with eight ounces of white mustard-seed, a tablespoonful of ground black pepper and enough vinegar to just cover all, adding a saltspoonful of powdered alum. Let the whole come to a boil. Drain again, and when cold mix in half a pint of ground mustard, and cover with strong cider vinegar, adding turmeric enough to color if you like. These proportions are sufficient for three hundred small cucumbers, three heads of cabbage, the same of cauliflower, a quart of beans, the same of tomatoes, and the necessary horseradish, pepper, onions, etc. IX. Sweet Pickles.

SWEET pickles are green, or nearly ripe fruits, prepared with spices, and the addition of a good deal of sugar to the vinegar. The general plan of preparation is alike with all, the spices and preparations of sugar being varied to meet extra acidity in the fruits, or to suit the special taste of individuals. Peaches and all soft, ripe fruits may be prepared as follows: