Wash the cucumbers clean. Make a brine and pour scalding hot over them. Let stand 3 hours. To 1 gallon of vinegar add 1 piece of alum, size of a hickory nut. Let it get scalding hot. Put your pickles in and let them remain 15 minutes. Then take them out, and throw the vinegar away. Now take 1 gallon of fresh vinegar and add to it 1 green pepper cut in two. Cinnamon and cloves, if you like, and a little alum. Let this also come to a scald. Put the pickles in and let them scald. Seal up in glass jars. Be sure and get good apple vinegar and your pickles will keep.
Four heads of cabbage, 1/2 bushel cucumber, 1/4 bushel onions, 1 ounce each of nutmeg, cinnamon, cloves, mace, celery seed, mustard, cayenne pepper, tumeric, 2 1/2 pounds white mustard seed. Scald the 2 1/2 pounds white mustard seed in salt and water and let stand in the water over night. In the morning drain and put near the fire to dry. Chop the onions, cabbage and cucumbers very fine, sprinkle salt through them and put each into a jar by itself and stand till night, when put each in a bag by itself to drain till morning. Then mix the three together and add the spices and 3 pounds sugar. Cold vinegar enough to mix them well. Put into jars and cover with vinegar, let stand 24 hours and cover again with vinegar, then tie up for use.
One peck of green tomatos sliced, 6 large onions sliced, mix, and throw over them a teacup of salt, and let them stand a night. Next day drain, and boil in 1 quart vinegar and 2 quarts water for 15 minutes, then drain. Take 4 quarts vinegar, 2 pounds brown sugar, 1/2 pound white mustard seed, 2 tablespoons of ground allspice, cinnamon, cloves, ginger and ground mustard, throw all together and boil 15 minutes.
One peck of green tomatos sliced, add half a pint of salt and let it stand 24 hours. Then drain and put in a preserving kettle with 1/4 dozen onions sliced, 1 ounce of black pepper, 1 ounce of allspice, 1. pound of ground mustard, 1/2 pint of mustard seed. Cover with vinegar and boil until thick as jam or about 2 hours.
Slice or chop 1 gallon of green tomatos and salt over night. In the morning mix 1 tablespoonful ground black pepper, 1 of mace, 1 of cloves, 4 pods red pepper chopped fine, 1/2 pint grated horseradish, mix thoroughly, put in a jar and cover with cold vinegar, onions to taste.
One peck of green tomatos sliced, 1 dozen onions sliced, sprinkle with salt and let stand until next day to drain. They may be drained by tying in a large cloth and then hung up. The next day add 1 box of ground mustard, 1 1/2 ounce of black pepper, 1 ounce of mustard seed, 1 ounce of allspice, 1/2 ounce of whole cloves. Put in a kettle, layer of tomatos and onions alternating. Sprinkle over the spice. Put the mustard in the vinegar and put on vinegar enough to cover the whole. Let it boil 20 minutes.