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PICKLED RED CABBAGE.
Four large heads of cabbage cut into quarters; boil till tender; take one-half teacupful of salt and one ounce each, of whole cloves, cinnamon and allspice; drain the cabbage; put it into a stone jar; sprinkle on two thirds of a cup of salt; add the spices; cover with hot vinegar and cover tightly. — Mrs. A. A. Wait.
Choose two middle-sized, well colored and firm cabbages; shred them very finely, first pulling off the outside leaves; mix with them one-half pound of salt; tie them up in a thin cloth and let hang for twelve hours; then boil one quart of vinegar with one ounce of ginger; one-half ounce of black pepper; one-fourth ounce of cloves; put the cabbage into jars and pour the vinegar over it when cold. — Mrs. J. W. Rathburn.
HODGE PODGE.
Two quarts of chopped green tomatoes; two quarts of onions; two quarts of green peppers; to the six quarts add one pint of brown mustard seed; one cup of salt; after standing three days, add vinegar sufficient to cover it. — Mrs. J. J. Frazer.
CUCUMBER PICKLE.
Place one-half peck of small cucumbers in a jar; make a brine with two cups of salt; pour while hot over the cucumbers; close tightly and let remain three days; four quarts of vinegar; add one dozen small onions; one ounce each, of ground spices, (cloves, cinnamon, allspice,) drain the cucumbers and return to the jar, then add the spices tied in a bag, and the onions; pour over these the hot vinegar; close tightly. — Mrs. A. A. Wait.
One peck of cucumbers, sprinkle over with salt and cover with boiling water; the second morning pour this off and repeat the same; the third morning cover with scalding vinegar; add two green peppers; scald the same vinegar for two more mornings and pour again on the cucumbers; tie one ounce of whole cloves in a bag and add. — Mrs. L. F. Hayward.
To twelve large ripe cucumbers, cut up in dice shape, which let stand in salt over night; drain off thoroughly in the morning; add six green peppers and three or four onions chopped fine, with one-half gill of celery, one ounce of white mustard seed and the same of black; cover with cider vinegar; let stand two weeks or longer before using. — Mrs. Ward.
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