Pickles, Relishes
AUNT CAROLINE’S OWN PICKLE
Chop fine one-half gallon of green tomatoes, one pint of onions, one pint of green and red peppers with seeds taken out, and one gallon of cabbage. Mix well and sprinkle two tablespoonsful of salt over it and let stand all night. Add three quarts of vinegar, two pounds of sugar, three teaspoonsful of celery seed, three of mustard seed two of spice, and one of cloves. Let simmer two hours.
TAR HEEL CHOW CHOW
Chop one head of cabbage, one gallon of green tomatoes, and one quart of onions. Add one-half cup of salt, put in a bag and let it drain for twenty-four hours.
Then put in kettle and add about two pounds of brown sugar, one cup of white mustard seed, and one-half cup of celery seed. Cover with good apple vinegar and cook until done, about three or four hours. To the above add one or two pods of chopped red pepper.
GEORGIA WATERMELON RIND PICKLE
Cut rinds and soak over night in water to which has been added one cup of lime to a gallon of water. Rinse in four full waters and boil until tender in tea made of one-half gallon of water and four tablespoonsful of ginger. Then cook in the following syrup:
Four pounds of sugar,
One quart of vinegar,
Two tablespoonsful of ground cinnamon,
One tablespoonful of allspice,
Two tablespoonsful of whole cloves.
Cook until syrup is thick.
