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Vinegar (Select small tomatoes discard)

Select small tomatoes; discard the first slice from the stem end, then cut the rest of the tomatoes in thin, even slices, cover with salted water (one cup to one gallon), and let stand over night. Also cover the onions, cucumbers, and peppers separately, with salted water.

The peppers should be cut in good-shaped pieces of equal size, but the onions and cucumbers should be left whole. In the morning, drain, rinse in cold water, and drain again; then pack in fruit jars, mixing the spices, onions, and red peppers here and there among the vegetables. Fill the jars to overflow with scalding hot vinegar and seal at once. These are very crisp when first opened, but grow softer on standing. The combination of colors makes attractive looking jars.

Chow-chow (two quarts) I large cauliflower 18 small cucumbers I pint pickling onions (small) 6 small green peppers 2 small red peppers I quart vinegar 2 tablespoonfuls mustard I tablespoonful turmeric I cup salt Peel the onions, let cook ten minutes in boiling water, then drain. Separate the cauliflower into flowerets and let soak in salted water half an hour. Put the onions in one bowl, the cauliflower, cucumbers, and peppers in another. Add the salt to three quarts of water and let boil ten minutes; skim and pour it over the vegetables in the two bowls and let stand over night.

Pour off the brine and put the vegetables together in a preserving kettle. Mix the mustard and turmeric with half a cup of water and pour it over the vegetables; add the vinegar and let heat to the boiling point; let simmer one hour, then seal in jars.