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Dill Pickles

To put up dill pickles, select smooth cucumbers of medium size, wash them thoroughly in cold water, and pack them in a cask, placing first a layer of dill (aromatic seeds so well known to German cooks) and vine leaves, then a layer of cucumbers and so on until the desired quantity has been obtained. Then tightly close the barrel, making a brine from nine quarts of water to one of salt and pour enough through the bung-hole to cover well the cucumbers. After two or three days drain the brine from the cucumbers, boil again and after it has cooled pour it over the cucumbers. The bung-hole in the top of the barrel is left open until the cucumbers begin to ferment, after which it is closed with a stopper. To obtain a good result, the cucumbers should be kept well under the brine. When the barrel is open a stone should be placed on the pickles to keep them down.

PICCALILLI-Chop very fine one peck of green tomatoes, six green peppers and four onions. Stir all together with one cup of salt, and let the mixture stand over night. In the morning pour off what water may have accumulated and cover with vinegar, adding one cup of horseradish; one cup of sugar; one tablespoon of cloves; one tablespoon of cinnamon; one tablespoon of allspice. Cook slowly until tender, tasting at last, and adding more salt if needed. Do up in wide-mouthed bottles.