Originally Published:
Jubilee Cook Book, 1887
Original Images:

One bushel of tomatoes, peeled, six quarts vinegar, seven tablespoons black pepper, eight tablespoons salt, twelve pods cayenne pepper, four tablespoons allspice, two of cloves, eight of mustard. The articles ground fine, and simmered slowly until done, then strain through a wire sieve.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One-half peck of green tomatoes, one dozen large green cucumbers, two heads of cabbage, two large white silver onions, two ounces each of white mustard seed, black mustard seed and celery seed, four green peppers, one-half pint of salt, one ounce of turmeric. Chop tomatoes and cabbage fine, peel and seed cucumbers and chop fine, add salt and let it stand four hours, then drain thoroughly, cover with vinegar, add one and one-half pounds of sugar, the mustard seed, celery, peppers and turmeric, cook for two hours, when cold add a coffee cup of grated horse radish.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two quarts of vinegar, one pound of brown sugar, two tablespoons each of unground cinnamon, cloves, allspice and mustard.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take well-cooked beets and chop up fine, add an equal amount of chopped cabbage, mix well and season with strong vinegar, a little salt, pepper and sugar. Ready for use as soon as made.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One peck ripe tomatoes, scald and peel them, lay in an earthen vessel, sprinkle well with salt, let stand over night, drain well through a colander. Have ready equal parts of nicely chopped onions and horseradish, one coffee cupful, place carefully in a jar a layer of tomatoes and sprinkle on a layer of onions and horseradish, continue with alternate layers until all are in. Take two quarts of good cider vinegar, one pound brown sugar, spices tied-in -a bag, heat all together and turn over the tomatoes, cover closely and stand in a cool place.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One quart each of cucumbers, cauliflower, tomatoes, and onions, cut in pieces one inch large. Pour boiling water on all except the onions, let it stand over night, next morning drain and put in jar with onions. Make a liquor of two quarts of vinegar let come to a boil, add one tablespoon sweet oil, one of turmeric, one-half cup of mustard wet with vinegar, pour this over the jar of pickles, let stand one week. Then pour off the liquor and heat, adding one-fourth cup corn starch, one-half cup sugar, all kinds of spices tied in a bag, boil all together and pour over the pickles.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One peck of tomatoes, one-half cup of salt, one and one-half cups of sugar, one cup of vinegar, one teaspoonful each of cloves and cinnamon, one onion, one teaspoonful of red pepper, a little black pepper; add spices and boil twenty minutes, then put through a sieve and boil down.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One-half dozen large cucumbers, one dozen small cucumbers, one-half dozen large onions, two dozen green tomatoes, one cabbage, two large green peppers, one large red pepper. Chop fine and sprinkle over a coffee cup of salt, let it stand over night then drain through a colander. Put two quarts of vinegar, one quart of water with this and boil fifteen minutes, drain again and add one pound of brown sugar, one-fourth pound of white mustard seed, two tablespoons of cloves, three tablespoons of cinnamon, two tablespoons of allspice, two tablespoons of celery seed, one small teaspoon black pepper, alum size of walnut, add vinegar enough to cover all. Let it just boil.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take small white onions and peel them, lay them in salt water two days, change the water once, then drain and put them in bottles. Take vinegar enough to cover, spiced with whole mixed spices, scald it and pour over the onions.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One quart of large cucumbers, sliced, one quart of small cucumbers, two quarts of onions sliced, one quart of green tomatoes, sliced, one quart of small tomatoes, two heads of cabbage, two of cauliflower, and six large green peppers, sliced. Soak all these in salt and water over night, drain thoroughly and scald in vinegar and water, then drain again, take one
gallon of vinegar, one ounce of turmeric, half a pound of yellow mustard, three cups of sugar, and one cup of flour, stir up the mustard, turmeric, flour and sugar with a little vinegar and pour it into the remainder of the vinegar; mix it well and pour it over the pickle ingredients ; boil until tender.