Pickles
Pickled Artichokes
Rub off outer skin with a coarse towel, and lay in salt water for a day, drain and pour over them cold spiced vinegar, adding a teaspoonful…
Bean Pickles
Pick green beans of the best variety, when young and tender, string, and place in a kettle to boil, with salt to taste, until they can be…
Bottled Pickles
Wash and wipe a half bushel of medium-sized cucumbers, suitable for pickling, pack close in a stone jar, sprinkle over the top one pint of…
Chow Chow Pickles
Let two hundred small cucumbers stand in salt and water closely covered for three days. Boil for fifteen minutes in half a gallon best…
Chow Chow
One peck of green tomatoes, half peck string beans, quarter peck small white onions, quarter pint green and red peppers mixed, two large…
Cauliflower Pickles (Choose such as are fine)
Choose such as are fine and of full size, cut away al' the leaves, and pull away the flowers by bunches; soak ir brine that will float an…
Celery Pickles
Put together in a porcelain-lined kettle two quarts chopped white cabbage, two quarts chopped celery, three quarts vinegar, half ounce each…
Cucumber Pickles
Cover the bottom of cask with common salt; gather the cucumbers every other day, early in the morning or late in the evening, as it does…
Chopped Pickles
Take a peck green tomatoes, wash clean, cut away a small piece from each end, slice and place in a large wooden bowl, chop fine, place in a…
Mangoes
Select green or half grown muskmelons; remove a piece the length of the melon, an inch and a half wide in the middle and tapering to a…
Peach Mangoes
Take unpared, fine, large peaches (free-stones); with a knife extract the stone from the side, place in jar, pour over them boiling water…
French Pickles
One peck green tomatoes sliced, six large onions sliced; mix these and throw over them one tea-cup of salt, and let them stand over night…
Pickled Onions
Select small silver-skinned onions, remove with a knife all the outer-skins, so that each onion will be perfectly white and clean. Put them…
Piccalille
One large white cabbage, fifty small cucumbers, five quarts small string-beans, eight small carrots, one dozen sticks celery, five red…
Pyfer Pickles
Salt pickles down dry for ten days, soak in fresh water one day; pour off water, place in porcelain kettle, cover with water and vinegar…
Pickled Peppers
Take large green ones (the best variety is the sweet pepper), make a small incision at the side, take out all the seeds, being careful not…
Spanish Pickles
One dozen cucumbers, four heads of cabbage, one peck green tomatoes, one dozen onions, three ounces white mustard-seed, one ounce celery…
Ripe Tomato Pickles
Pare ripe, sound tomatoes (do not scald), put in a jar; scald spices (tied in a bag) in vinegar, and pour while hot over them. This recipe…
Variety Pickles
One peck each of green tomatoes and cucumbers, and one quart onions; pare, slice and salt (using a rounded half pint for all) each in…
Virginia Mixed Pickle
One-half peek green tomatoes, twenty-five medium-sized cucum-- bers, fifteen large white onions, one-half peck small onions, four heads…
Pickled Walnuts
Gather walnuts (or butternuts), when soft enough to be pierced by a needle (July), prick each with a large needle well through, holding in…