DILL PICKLES FOR WINTER USE

Take two or three dozen medium-sized cucumbers and lay them in salt water overnight.  Wipe each one dry, discarding all that are soft and lay them in a wooden vessel (which is better than a stone one) along with grape leaves and green grapes, if you can get them, whole peppers, or one or two green peppers, a few bay leaves, a few pieces of whole ginger, a few cloves and a stick of horseradish sliced upon top of all.  Use plenty of dill between each layer.  Boil enough water to cover the pickles.  Use about one pound of salt to six quarts of water, and one cup of vinegar.  If you wish to keep them all winter, have your barrel closed by a cooper.

GREEN DILL TOMATOES

Select small firm green tomatoes, follow recipe for Dill Pickles, using the green tomatoes in place of the pickles.

SMALL DILL PICKLES

Select pickles of from two to three inches in length and scrub well with a small brush.  Pack in layers in Mason jars, a layer of pickles, a layer of dill and a few mustard seeds, placing a bay leaf and a piece of alum the size of a pea on the top of each jar.

Let one cup of vinegar, two cups of water and one tablespoon of salt come to a boil.  Pour boiling hot over the pickles and seal.

TEUFELSGURKEN (HOT PICKLES)

Pare large, green cucumbers, cut each one lengthwise, take out the seeds with a silver spoon and then cut each piece again so as to have four pieces out of one cucumber.  When all are pared salt well and let them remain in the salt for twenty-four hours or more; then dry each piece, put in layers in a stone jar with whole white and black peppercorns, small pickling onions, which have been previously pared and salted overnight, pieces of horseradish, a few bay leaves, a little fennel, caraway seeds, a few cloves of garlic (use this sparingly) and also some Spanish pepper (use very little of the latter).  Have a layer of the spices at the bottom of the jar.  A handful of mustard seed put on the top layer will be an improvement.  Boil enough pickling vinegar to cover well.  Add a cup of sugar to a gallon of vinegar, boil and pour over hot.  Boil again in three days and pour over the pickles after it gets cold, and in two days pour off the vinegar and boil again and pour over the pickles hot.  Boil three times altogether.

MUSTARD PICKLES