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

PICKLES

PICCALILLI
 

 Take 1/2 peck of green tomatoes, 2 medium-sized heads of cabbage, 12 cucumbers, 12 large sweet peppers and 1 quart of celery. Cut all very fine, salt, let stand over night, and drain. Then add 1 tablespoonful of mustard seed, 1 teaspoonful each of cinnamon and cloves, 1 1/2 cups of sugar, 1/2 gallon of vinegar and pepper to taste. Heat all together and put in jars.

Sister Alice Trimmer, York, Pa.