PICKLES
Pickled Cauliflower
| 1 Cauliflower | 1 Teaspoonful of Whole |
| 2 Tablespoonfuls of Salt | Cloves |
| 1 Quart of Vinegar | 1 Teaspoonful of White |
| Mustard Seed |
Pull the cauliflower into pieces, put into cold water with the salt, heat gradually and boil five minutes, then drain until dry. Put this into a glass jar. Boil the clove and mustard seed in the vinegar, and pour into the cauliflower, hot. Have it covered with vinegar. Seal while hot.
Green Chopped, Pickle, No. 1
| 1 Peck of Green Toma- | 3 Pints of Vinegar |
| toes | 2 Tablespoonfuls of All- |
| 6 Large Onions | spice |
| 4 Green Peppers | 2 Tablespoonfuls of |
| 2 Red Peppers | Whole Cloves |
| 2 Pounds of Brown Sugar | 2 Sticks of Cinnamon |
| 4 Bunches of Celery |
Put the tomatoes, onions, and peppers through the meat-grinder, or chop fine, and sprinkle over
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