Pickled

Pickled Herring:

Scald the onions for 2 minutes in boiling water, dip into cold water and peel
Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight
In the morning, drain the onions, rinse them in cold fresh water and drain again
Combine the sugar, vinegar, mustard seeds, and horseradish bring to a boil, and simmer for 15 minutes
Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal

You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations
Serve on the side with entrées

Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly
Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes
Pour vinegar mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to a boil and cook for five minutes
Pack into four sterilized pint jars. Seal and process in boiling water bath for 10 minutes

Break cauliflower into flowerettes and cook unitl partly done
Wash and peel onions
Mix cauliflower and the remaining ingredients together, bring to a boil for a few minutes or until the dressing is thick
Stir onions into the above mixture, let cook very slowly until onions are just tender. Stir frequently
Pack into hot sterilized jars and seal

Let tomatoes stand in cold water a while, then wash (in cold water). Drain and put in jars
For each pint jar, put in a teaspoon of dill seeds, 3 or 4 cloves of garlic and 8 to 10 peppercorns. Tuck a grape leaf into each jar, over tomatoes
Combine vinegar, 3 quarts of water, the salt and alum. Bring to rolling boil; lower heat and boil 3 to 4 minutes
Pour into sterilized jars up to shoulder (line). Seal immediately with sterile lid
To sterilize jars, put jars in pan of water upside down. Boil water and cool (Water is sucked up into jars)

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