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

PICKLES

MIXED PICKLES #2
 

 Take string beans and cook until tender, salt to taste. Take green tomatoes, slice, sprinkle salt over them. Take young muskmelons and watermelons, very young and green; slice in suitable pieces for pickles; cucumbers size for pickles. Let all stand in the salt over night and drain well next morning. Take a barrel, or whatever is wanted to put the pickles in. First cover the bottom with large cabbage leaves, then put in a layer of each of the above-named vegetables; then sprinkle all kinds of spices over them. Then add small heads of cabbage or the sprouts that gather around where a head has been cut out. Then begin over again, putting in a layer of the vegetables, then the spices and some green peppers. When all are in, pour good vinegar over and cover with cabbage leaves. Put on a weight heavy enough to keep all under the vinegar. It is ready for use in a few days. When kept in a cool place it will keep until all is used up.

Sister Rachel E. Gillett, Camp Verde, Ariz.