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East India Pickles

Mrs. Ellas.

One half peck sliced green tomatoes, one half peck sliced white onions, twenty-five small cucumbers, two cauliflowers cut in small branches; sprinkle salt over these plentifully and let stand twenty-four hours, and then drain well; mix half a cup of grated horse-radish root with half an ounce of turmeric, (get at drug store), half an ounce of each of ground cinnamon and cloves, one ounce of ground pepper, one pint of ground mustard seed, one pint of brown sugar, two bunches of chopped celery. Put this mixture into a porcelain kettle in layers with the vegetables. Cover with cold cider vinegar, and boil slowly for two hours. The turmeric gives the pickles the yellow colour peculiar to East India pickles, and in taste and appearance they cannot be distinguished from the genuine.

— Mrs. Ellas's Chow Chow

Two quarts tomatoes, two white onions, half dozen green peppers, one dozen cucumbers, two heads of cabbage, all chopped fine; let this stand over night; sprinkle a teacup of salt in it. In the morning drain off the brine, and season with one tablespoonful celery seed, one ounce turmeric, half a teaspoon cayenne pepper, one cup brown sugar, one ounce cinnamon, one ounce allspice, one ounce black pepper, one quarter ounce cloves, vinegar enough to cover, and boil two hours.