PICKLES
CHOP PICKLES
Take green tomatoes and cabbage, about equal parts ground together. Salt well and let stand in wooden or earthen vessel 24 hours, then press out all juice, add weak vinegar, and bring to boiling point and let cool. After it is cool, press out all juice again and put in enough good strong vinegar to make as thin as desired. To 4 gallons of pickle add 2 ounces of cinnamon, 2 ounces of cloves, 2 ounces of celery seed, 4 tablespoonfuls of ground pepper, and 2 pounds of brown sugar, and mix well. Do not boil again, but pack in glass or earthen vessels cold.
Sister Geo. B. Holsinger, Bridgewater, Va.
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