The Blue grass cook book

After scraping walnuts, let them stand in salt water for 2 or 3 weeks. Scald twice quickly, so as not to soften them, and rub dry and put in jars. Pour boiling vinegar over them and let them stand 2 weeks longer. Then boil in very strong vinegar to every hundred walnuts 3 ounces each of mace, allspice, cloves, pepper, ginger, garlic, horseradish, and pour over walnuts and seal tightly. PLAIN CUCUMBER PICKLE Mrs. R. J. Neely After washing the brine from cucumbers, place in a jar and fill almost to the top with cold vinegar. Put in a kettle 1 quart of vinegar, 1 pound of sugar, 1 handful of whole black pepper, A few cloves, 1 or 2 pods of red pepper, A little mace. Boil till strength of spices is extracted; then pour over pickle. Tie securely to keep strength in. This amount is for 1 gallon of pickle. ROUGH-AND-READY PICKLE 3 dozen cucumbers, ^ peck green tomatoes, ^ dozen peppers, ^ dozen onions. Salt them separately and let stand over night. Then press till perfectly dry. The peppers and onions chopped fine. Take enough vinegar to cover, and add 2 tablespoons black pepper, 2 tablespoons allspice, 3 tablespoons white mustard seed, 3 tablespoons celery seed, 1 tablespoon horseradish, ^ dozen cloves. Let it come to a boil and then add cabbage, etc. Put in jar and seal. SLICED CUCUMBER PICKLE Peel and slice separately. Sprinkle well with salt, and let them stand over night. Squeeze them through a cloth. To 4 pounds of cucumbers, add 2 pounds of sliced onions, 2 quarts of vinegar, 1 pound of brown sugar, 8 green peppers, cut in small pieces, 2 tablespoons of celery seed, 2 tablespoons of turmeric, 6 tablespoons of white mustard seed, 2 tablespoons of grated horseradish. Put all on fire and let it come to a good boil. When cold, add 3 tablespoonfuls of olive oil. SPANISH PICKLE (No. 1) Mrs. Henry C. Buckner 2 dozen cucumbers, ^ peck of green tomatoes, 2 large green peppers, seeds taken out, 2 dozen white onions, sliced, ^ peck of beans. Slice cucumbers thick, tomatoes thin, and sprinkle them with salt. Let stand 24 hours. Wash off the salt and let them drain well. 1 pint of grated horseradish, 1 pound of white mustard seed, 5 long red peppers, 15 cents' worth of cinnamon. Make a paste of 1 pound of mustard (Colman's), 2 ounces of turmeric, 2 ounces of celery seed, 1 pint bottle of olive oil, 4 teacups of brown sugar, 1 handful of garlic. Put vegetables in a large pan, mix spices and paste well together, and pour boiling vinegar over all — enough to cover well. Very fine. In place of tomatoes and beans, use cauliflower and celery. SPANISH PICKLE (No. 2) Mrs. H. C. McDowell ^ peck of cucumbers out of the brine, ^ peck of small green beans and tomatoes together, 2 dozen small onions, scalded twice in boiling salt water, Slice and salt tomatoes over night, drain well next day, Slice the cucumbers lengthwise, Take 1 box mustard seed, 2 ounces turmeric and mix well with 4 tablespoons of olive oil and put in bottom of jar. Have ready 1 ounce cinnamon,- 2 ounces celery seed, ^ pound white mustard seed, 2 roots horseradish sliced.