Onions, cauliflower, green peppers, tomatoes, and beans, as well as
cucumbers, are used for making mixed pickles. All vegetables should first
be cured in brine.
For making mixed pickles, very small vegetables are much to be preferred.
If larger ones must be used, first cut them into pieces of a desirable
and uniform shape and size. Place in the bottom of each wide-mouth
bottle or jar a little mixed spice. In filling the bottle arrange the
various kinds of pickles in as neat and orderly a manner as possible. The
appearance of the finished product depends largely upon the manner in
which they are packed in the bottle. Do not completely fill the bottles.
If sour pickles are desired, fill the bottles completely with a 45-grain
vinegar. If sweet ones are wanted, fill with a liquor made by dissolving
4 to 6 pounds of sugar in a gallon of vinegar.
Seal tight, and label properly.