The Blue Grass Cook Book

page 308

  6 large onions,

  18 little ears of corn, 2 or 5 inches long,

  1 large head of cauliflower,

  3 or 4 peppers,

  3 pounds brown sugar,

  1/2 ounce turmeic,

  2 ounces white mustard seed,

  2 ounces celery seed,

  1/2 gallon vinegar.

Chop and boil the vegetables in vinegar till they are tender. Throw away this
vinegar. Take 1 gallon of fresh vinegar and add the seasoning, spices, etc.

Pour over the pickles and boil 5 minutes, or till tender. Seal in stone jars.

      MRS. BRENT'S YELLOW PICKLE
After bleaching and drying the cabbage, beans, young cucumbers, small green
tomatoes, peppers, etc., put them in tepid water from 6 to 12 hours. Wash them
well out of this water, squeezing each handful pretty dry, and casting them into
fresh cold water. Wash them several times in the cold water, allowing them to
remain in this 10 or 12 hours before squeezing dry, and putting them on

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