Yellow Cabbage Pickles

4 heads cabbage.

1 gal. vinegar.

1/2 cup turmeric.

4 pods red pepper, cut fine.

1 cup salt.

1/2 cup mustard seed.

2 tablespoons celery seed.

Quarter cabbage and boil until tender, put into a cullender to drain over night. Next day sprinkle with turmeric and let stand in the sun all day. Boil vinegar with mustard, celery seed, salt and pepper, and pour over cabbage. Put into stone jars.

Sweet Cantaloupe Pickles

6 lbs. cantaloupe rind (peeled). 1/2 oz. alum.

2 qts. vinegar.

3 lbs. sugar.

1/2 tablespoon mace. 1/2 tablespoon cloves. 12 cup stick cinnamon.

Boil cantaloupe rind in 1 gallon of water with alum for about 2 hours, strain and put into clear water until next day. Add spices and sugar to the vinegar and cook to a syrup, then add cantaloupe rind and let cook 1 hour longer.

Chow-Chow

4 doz. green tomatoes.

15 large onions.

25 cucumbers.

2 large cabbage.

1 grated horse radish.

1/2 pt. olice oil.

1/2 cup whole black peppers.

1 cup white mustard seed.

1 pt. salt.

1 cup prepared mustard. 1/2 cup celery seed. 1 tablespoon cinnamon. 1 tablespoon cloves. 1 tablespoon allspice. 1/2 cup turmeric. 1 lb. dark brown sugar. 1 1/2 gals. vinegar.

Slice cabbage, tomatoes, onions and cucumbers, sprinkle well with salt and let stand 2 days, draining water from it daily. Boil vinegar with spices, pepper, celery, sugar, mustard, mustard seed, horse raddish and turmeric. While boiling add cabbage, tomatoes, onions and cumbers and cook about 3/4 of an hour. When cold stir in olive oil. Put into jars and seal.

Inexpensive Chow-Chow

2 large cabbage.

8 onions.

1/2 cup white mustard seed.

1/2 cup celery seed.

1 pod garlic, minced.

1 gal. vinegar.

1 cup grated horse radish. 3 pods red pepper.

2 cups brown sugar.

1/2 cup prepared mustard. 2 tablespoons turmeric. 1/2 pt. olive oil.

Slice cabbage and onion thin and sprinkle with salt. Next day drain and put on to boil in vinegar, when it boils, put in all the other ingredients and cook about 15 minutes. Put into jars and seal.

Sweet Peach Pickles

2 doz. peaches. 1 1/2 qts. vinegar. 1/2 lb. sugar.

1 teaspoon mace.

2 doz. whole cloves. 6 sticks cinnamon.

Boil vinegar with spices and sugar, put peaches (peeled or unpeeled) in and let boil until tender. Put into jars and seal.

Raisin And Cucumber Pickle

2 lbs. raisins. 5 doz. pickled cucumbers. 2 1/2 lbs. brown sugar. 2 teaspoons allspice.

2 qts. vinegar.

4 sticks cinnamon.

2 teaspoons whole cloves.

Cut cucumbers into inch pieces, seed raisins and mix together. Boil the cinnamon, sugar, allspice and cloves in the vinegar, when it comes to a boil add raisins and cucumbers, cook 1/2 hour. Put into jars and seal.

Pickled Shrimp

2 qts. peeled shrimp.

2 pods red pepper, chopped fine.

4 sweet green peppers, chopped fine.

1 1/2 pts. vinegar. 3 bay leaves. 1 tablespoon salt.

Boil vinegar with salt, peppers, bay leaves and shrimp, boil until tender. Put into jars while hot and seal.

Sweet Pickles Made From Canned Fruit

6 lbs. fruit. 2 lbs. sugar. 1/4 cup cloves.

3 qts. vinegar.

1/2 cup broken cinnamon.

Put vinegar on with sugar and spices and boil 1 hour, then add fruit and cook 5 minutes longer. Put into jars and seal. Drain all liquor from fruit before putting it in vinegar.

Tomato Pickle

4 doz. sliced green tomatoes. 1/4 lb. white mustard seed. 1 doz. sliced sweet peppers.

1 tablespoon black pepper.

2 doz. sliced onions.

1 cup of brown sugar.

1 tablespoon cloves. 1 tablespoon allspice. 3 pods red pepper. 1 gal. vinegar. 1 cup salt.

Salt tomatoes and onions over night. Next morning drain water from them. Boil vinegar with the above ingredients, adding tomatoes and onions. Cook about 20 minutes. Put into jars and seal.

Tomato Catsup

4 qts. ripe tomatoes, chopped. 1/2 cup ground black pepper. 1/2 doz. large onions, minced. 3 pieces of garlic, cut fine. 1 tablespoon ground ginger. 1/2 cup prepared mustard.

1 cup salt. 1/2 cup celery seed. 1 tablespoon cloves. 1/2 tablespoon allspice. 1/2 tablespoon cinnamon. 1 pt. vinegar.

Boil the above about 2 hours, or until cooked. Press through a cullender, and bottle, After bottling put in 2 tablespoons of olive oil in each bottle. Cork tightly.

Winter Pickles

2 heads cabbage. Six bunches celery.

1 doz. onions. 1/4 cup turmeric.

2 cups sugar. 1 tablespoon black pepper (ground).

1 cup prepared mustard.

2 tablespoons ground ginger. 1 cup grated horse radish. 1 cup salt. 1 gal. vinegar.

Boil vinegar with the above ingredients. Cut cabbage and celery fine and add to the above while it is boilding. Cook about 20 minutes. Put into jars and seal,