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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

MIXED PICKLES #1
 

 Take 1 peck of green tomatoes, 1 peck of onions, 1 large head of cabbage and 1 large head of cauliflower. Cut these in small pieces, stew in salt water, drain over night. The same evening put to soak in salt water 1/2 peck of small beans, 1/2 peck small cucumbers. In the morning heat I gallon of vinegar and add 1 pound of brown sugar, to which add mustard, cloves, a little red pepper and horseradish to taste Now mix 1 box of English mustard with a little vinegar and 2 teaspoonfuls of tumeric Stir all into the vinegar. Let come to a boil and pour over pickle.

Sister J. A. Sell, McKee Gap, Pa.