l, dry place, you will find them in perfect condition at the end of the
winter.

6. Pickled Peppers.--Select nice large peppers, cut off the stems and
rind. Then put into strong hot brine, repeating this for three mornings,
and then drain off and cover with hot vinegar. When wanted to use, take
out of brine and stuff with creamed sweetbreads and mushrooms and serve on
a lettuce leaf. This makes a very attractive and appetizing dish.

7. Piccalili.--One-half peck green onions, sliced, one peck green
tomatoes, one cauliflower, one peck small cucumbers. Leave in salt water
twenty-four hours; then put in a kettle with a handful of scraped
horseradish, one ounce tumeric, one ounce cloves (whole), one-quarter
pound whole pepper, one ounce cinnamon, one pound white mustard seed, one
pound English mustard. Place in kettle in layers and cover with cold
vinegar, boil fifteen minutes, stirring constantly.

[CANNING, PICKLING AND PRESERVING 835]

8. Sweet Pickled Peaches.--Make a liquid of three pounds brown sugar, one
pint strong cider vinegar, and small handful each of cinnamon and cloves
and bring to a boil. Wash clean, but do not peel, several pounds of
peaches. Put in as many peaches as the liquor will cover; cook until
moderately soft and put into jars. Cook all alike, and pour liquid over
them. These are delicious.

9. Chopped Pickles.--Chop and mix together one peck green tomatoes, two
large heads of cabbage, three green peppers, one small cup salt, let stand
over night and drain. Then cover with cider vinegar and boil until soft;
drain again and mix with one tablespoon cloves, same amount of mustard,
two pounds each of raisins and sugar, one-half cup grated horse-radish,
three chopped onions, celery and salt to taste. Hot vinegar enough to make
moist, can rather dry.

10. Pickled Onions.--Select small white onions, peel and boil them in
equal portions of sweet milk and water for ten minutes, or until tender,
drain and pour scalding spiced vinegar on them immediately. Never use
allspice, as it darkens the onions.

11. Pickled Red Cabbage.--Choose purple red cabbage, slice into a
colander, sprinkle each layer with salt, let it drain two days, then put
into a jar, pour boiling vinegar enough to cover, put in a few slices of
red beet-root. A few spices in bunches and thrown in after being salted,
will look red and pretty.

12. Pickled Grapes.--Select grapes that are not quite ripe, but dark
colored, pick f