Page:Gurney - Things Mother Used to Make.djvu/66

PICKLES

Pickled Cauliflower

• 1 Cauliflower
• 2 Tablespoonfuls of Salt
• 1 Quart of Vinegar
• 1 Teaspoonful of Whole Cloves
• 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 Tomatoes
• 6 Large Onions
• 4 Green Peppers
• 2 Red Peppers
• 2 Pounds of Brown Sugar
• 4 Bunches of Celery
• 3 Pints of Vinegar
• 2 Tablespoonfuls of Allspice
• 2 Tablespoonfuls of Whole Cloves
• 2 Sticks of Cinnamon

Put the tomatoes, onions, and peppers through the meat-grinder, or chop fine, and sprinkle over