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Piccalilli

1/4 cup turmeric 1/4 cup black pepper seed I ounce celery seed pound mustard seed 3 red peppers, chopped fine pound ground mustard I cup olive oil I quart vinegar Chop the vegetables fine and dispose these in a porcelain dish in layers with salt between.

Let stand over night, then drain, discarding the liquid, wringing the vegetables in a cloth, if necessary. Heat the vinegar, sugar, seeds, turmeric, and the peppers to the boiling point, and pour over the vegetables. Let stand over night.

Then drain the liquid from the vegetables, reheat, and again pour over the vegetables.

Repeat this process the third morning. Then, when the mixture becomes cold, stir into it the ground mustard and curry powder, mixed with the olive oil and one quart of vinegar.

Piccalilli No. 2 I quart green tomatoes I pint red tomatoes I head celery 2 red sweet peppers I sweet green pepper I large mild onion I ripe cucumber ½ cup salt 1 3 cups vinegar I pound brown sugar teaspoonful mustard teaspoonful cayenne small head cabbage Chop the vegetables, cover with salt, and let stand over night. Drain and press in a cloth to remove all the liquid possible; add the vinegar, sugar, and spices and let simmer until clear (nearly an hour). Store hot in sterilized jars as canned fruit.

Piccalilli No. 3 Slice one peck of green tomatoes and six medium-sized onions. Sprinkle them with a cup and a half of salt and let stand over night.

Drain in a bag. Then turn the chopped mixture into a preserving kettle, cover with vinegar, and set over the fire. Add a scant teaspoonful of turmeric powder mixed with vinegar, one teaspoonful of cloves, two teaspoonfuls of cinnamon, two cups of sugar, and a red pepper chopped rather coarse. Mix thoroughly and cook until tender, stirring occasionally. Store in fruit jars as canned fruit. 100 small cucumbers I quart small onions I pint olive oil I ounce celery seed