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

PICKLES

FANCY MIXED PICKLES
 

 Take 1 large head of cauliflower, 2 quarts of pickling onions, 2 quarts of small cucumbers or larger ones cut into small pieces and 1 or 2 quarts of nice, tender yellow-pod beans. Pick the cauliflower into small pieces and soak in salt water over night; also the onions, beans and cucumbers should be soaked over night in salt water, then all drained. Cauliflower, beans and onions should be boiled until just tender, but firm. Put in the colander to drain. Then mix all together. Take vinegar enough to cover all and bring to a boil. Add 1 pound of sugar and 1 ounce of mixed spices. Pour over the pickles, and they will soon be ready for use.

Sister Jno. D. Bonsack, Rock Lake, N. Dak.