140 PILGRIM COOK BOOK
salt and let stand over night, then drain and mix with other ingredients. Let stand two days, stir often and seal without heating.—Mrs. F. C. Kramer.
Ten onions, 25 pickles; slice and sprinkle salt on same and let stand 3 hours or over night, then drain. Bring to a boil 1 quart vinegar, 1 pound sugar, 1 tablespoon celery seed, 1 tablespoon ground mustard, 1 tablespoon ginger, 1 teaspoon turmeric. Add pickles and boil for 5 minutes. Put in jars and seal.—Olga T. Bohnsack.
One peck small cucumbers, 30 small onions, 4 green peppers, 2 red peppers. Slice and soak cucumbers over night in strong salt water, rinse good and drain in morning, chop peppers. One and one-quarter gallons vinegar, 6 cups sugar, 5 cents turmeric, 1 tablespoon celery, small lump alum, 10 cents yellow mustard seed. Boil hard for 5 minutes then add sliced cucumbers and sliced onion and let come to a boil.—Mrs. Frank.
One-half peck green tomatoes, ¼ peck onions, 6 stalks celery, 1 large cabbage (all chopped fine); 4 tablespoons salt. Let stand 24 hours, then drain. Add vinegar, sugar, mixed spices. Boil, but not long.—Mrs. Louise M. Lafrentz.
One peck green tomatoes, 6 large onions, 1 large head celery, 3 cups sugar, 1 teaspoon each cinnamon, allspice, mustard, pepper (all ground); 3 pints vinegar, 2 tablespoons salt. Chop or grind and boil 2 huors.—Mrs. O’Rourke.
Two dozen green peppers, 2 dozen red peppers, 30 onions (medium size), 2 quarts vinegar, 3 cups sugar, 6 tablespoons salt. Put through food chopper; scald in hot water 5 minutes. Take vinegar, sugar, salt; let it come to a boil, add the above and boil 5 minutes.—Mrs. Sodemann.