Grind green tomatoes to make one quart. Sprinkle w  tbls. salt over them and let stand while you grind enough of the following to make a quart of each: cabbage, unpeeled apples, onions, sweet red and green peppers.

Press out excess liquid and add
1 qt. vinegar                                                  1 1/2 c. sugar
1 tbls. mustard seed                                    1 tblsp celery seed
1 tbls. salt.

Mix all together and bring to boiling .point; simmer for five minutes and pack into sterilized jars and seal.

BREAD AND BUTTER PICKLES           Bess Mitchell

6 qts. overgrown sliced cucumbers            
1 qt. sliced onions
1/2 c. salt.

Let stand 3 hrs then drain.
Add:
1/4 c, white mustard seed
6 c . sugar
1/2 gallon vinegar

Heat to simmering point and can.

LIME PICKLES                                       Mrs. Woodrow Woods

I gallon of cucumbers cut in rounds.
Soak in lime water 24 hours-(2 c. lime in 1 gal. water).
Drain. Soak in clear water for 2 hours.
Wash all lime from cucumbers.
Bring to boil;
1 qt. vinegar
6 c. sugar
1 tsp. salt.

When boiling add cucumbers. Add mixed pickling spices and cook until tender. This makes 5 pints.

RIPE TOMATO RELISH                       Mrs. Woodrow Woods

Measure each item before chopping:

1 gal. ripe tomatoes                               1/2 gal. onions
1 med. cabbage
Add:
1/2 gal. vinegar                                         2 tsp. white mustard seed
2 tsp. celery seed                                     2 tsp. cinnamon
2 tsp. ginger                                              1 tsp. cloves
1 tsp. allspice                                            4 hot peppers
8 sweet peppers                                       1 c. sugar

Chop and mix all together, put in large pan and boil 40 minutes. Add 1 c. flour mixed with water. Boil 5 minutes can and seal.

SACCHARIN PICKLES                     Ida Thompson

1 gal. vinegar                                        1 tsp. saccharin
1/2 c. mustard                                       1 c. sugar
1/2 c. salt                                               Cucumbers
1/2 c. mixed spices

Soak cucumbers in cold water over night. Pack in jars and pour the prepared vinegar, spices etc. over them. Put a small piece of alum on top and seal.

SEVEN DAY PICKLES                        Quince Dowell

2 gal. medium size cucumbers
1 pint bulk salt
1 gal. boiling water

Pour the salt-water solution over cucumbers and let stand 48 hours. Drain.  Pour boiling water over again and let stand 24 hours. Drain and add 1 gal. boiling water and 2 tbsp. powdered alum. Let stand 24 hours and drain again.

Mix 2 1/2 qts. vinegar, 8 c. sugar, 5 sticks cinnamon, 1 tsp. celery seed.

Bring to boil and pour over cucumbers. For three mornings following drain, reheat liquid and pour over cucumbers. Third time can.

SWEET PEPPER RELISH               Mertie Wright

2 gal. sliced green tomatoes              9 green and 9 ripe sweet peppers
11 medium onions

Put all through food chopper. Drain overnight. In morning add to chopped vegetables;
5 c. cider vinegar                                 4 c. sugar
5 tbsp. celery seed                              3 tbsp. salt

Cook together several minutes and seal while hot.

TOMATO CATSUP                          Margaret Rankin

2 gal. tomato pulp                             1/2 c. salt    
2 med. onions                                   2 c. vinegar               
2 cloves garlic                                  1 1/2 tsp. dry mustard
1/2  c. mixed spices                         2 sweet peppers
1 1/2 tsp. black pepper                    2 c. Light brown sugar
1 tsp. red pepper                              2 c. white sugar
1/2 c. horseradish

Place diced onions, garlic, mixed spices and diced peppers in cloth bag. Place in tomato pulp and cook rapidly for 30 minutes. Add remaining ingredients and cook thirty minutes longer. Yields 16 to 18 pints.

DILL PICKLES                                Edna McCamey

In the bottom of fruit jar place a grape leaf and 8 stem of dill. Fill jar with cucumbers that have been washed well, either full length cukes or cut into 1 1/2 in. lengths. On top of cukes, place a slice of onion, another length of dill and another grape leaf. Make a brine by bringing to boll

5 pints of water
1 pint vinegar and
1/2 c. salt.

Pour this boiling mixture over the cucumbers and seal.

VIRGINIA PICKLES                        Mrs. Woodrow Woods