The Blue Grass Cook Book

page 303

onions lie in salt water. Put in a porcelain kettle 1 quart best vinegar, made
sweet with brown sugar. Color with turmeric. Season highly with allspice,
cloves, cinnamon, ginger, white and black mustard seed, celery seed. Put in when
boiling the cucumbers and onions and cook till pickles are a rich color. Let
them cool and seal in jars.

      EXCELLENT MIXED PICKLES

  4 large heads of cabbage,

  1 peck green tomatoes,

  2 dozen cucumbers,

  1 dozen onions,

  1 dozen green peppers.

Chop them separately and very fine. Mix all together, and put in a layer of
mixture and sprinkle with salt. Let stand all night. Then squeeze perfectly dry
with the hands, and cover with cold vinegar. Let it stand 24 hours, and squeeze
as before and put in jars. Take enough vinegar to cover it and add 2 pounds
sugar, 1/2 ounce each of cloves, cinnamon, allspice, and mace. Let it boil,
cabbage and all, till tender. Put in jars and cover closely.

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