8 qts. sliced cucumbers. 1 teaspoon cloves.
1 cup olive oil. 1 teaspoon allspice.
1 cup sugar. 1 teaspoon celery seed.
1 teaspoon mustard seed. 4 teaspoons cinnamon.
One dozen onions.
Slice the cucumbers thin and let stand over night in a weak brine. In the
morning drain, add the onions sliced thin. Mix the ingredients given. Put
the cucumbers and onions in a crock, pour over the mixture and add enough
vinegar to cover. Mix well.
[DOMESTIC SCIENCE 827]
Sweet Cucumber Pickles.--Select small cucumbers. Wash well but do not
peel. Put into a crock one cup of salt and 4 quarts of cucumbers. Cover
with boiling water and let stand over night. In the morning remove from
the brine, put in a granite kettle, cover with vinegar to which has been
added mustard seeds, whole cloves, stick cinnamon, two cups of sugar and
other desired seasonings. Let it come to the boiling point, but not boil.
Seal while hot.
Green Tomato Pickles.--Remove a thin slice from each end of the green
tomatoes. Slice and sprinkle one peck of tomatoes with one cup of salt and
let stand over night. Drain, boil 15 minutes in two quarts of boiling
water and one quart of vinegar. Drain again. Cook for 10 minutes the
following: one gallon of vinegar, 2 pounds or less of sugar, 1 red pepper,
10 teaspoon mustard seed, 3/4 cup cinnamon bark, and any other seasonings
desired. Add the tomatoes and simmer for about one hour, stirring
occasionally. The spices should be removed; this is easily accomplished if
they are tied in a muslin bag. Pack in sterilized jars.