5 qts. water 1 qt vinegar 1 cup salt dill and horseradish
Pack well washed, rather large cucumbers in fruit jars with plenty of dill and horseradish. Combine water, vinegar, and salt. Let come to a boil and cover pickles and seal.
Fill 1 qt. jar with small pickling onions. Add 1 tablespoon crushed rock salt, 1 teaspoon of allspice, then fill can with cold cider vinegar and seal.
3 heads cauliflower 6 large green peppers 1 cup flour 2 cups sugar 1 oz. turmeric 2 qts. small onions 1 qt. cucumbers (large + sliced) 1 ½ gallon vinegar 2 qts. small tomatoes (whole) 1 qt. green tomatoes, sliced 2 qts. small cucumbers (whole)
Soak vegetables separately overnight in weak brine. Cook in basins separately. Stir turmeric, flour, and sugar, and mustard together. Make soft paste and add to vinegar. Boil 15 minutes.
Sweet tomato pickles, page 66