Chapter L: R. B

Oiled Cucumber Pickle.

1 peck medium sized cucumbers. Pare and slice in ½ inch slices, stand over night with a little salt thrown over them; and in the morning wash with clear water through a colander. Take a small cup of olive oil, ½ ounce of white mustard seed, ½ ounce of black mustard seed, 1 teaspoonful of celery seed. Mix seeds in oil and pour over the cucumbers and stir thoroughly. Have a quart of vinegar made hot and when cool pour over the cucumbers and put in jars. Have the cucumbers covered with vinegar. Seal if you wish.

Frances H. Potter.

Chopped Pickle.

2 gallons chopped cabbage, 2 gallons chopped tomatoes, 1 gallon chopped cucumbers, ½ gallon chopped onions. Salt each separately and let stand twelve hours. Then wash thoroughly, squeezing through a cloth. Mix all the ingredients together, adding 3 large red peppers, chopped fine, 3 small hot peppers, chopped fine, ½ pint of celery seed, 1 cup of brown sugar, 1 gallon of vinegar. Heat slowly till it turns yellow. Pack in jars.