Vegetable Tutti Frutti Recipe

Instructions

1. For this pickle, use tiny ears of corn, small cucumbers, florets of cauliflower, tiny carrots, cut-up hearts of hard white cabbage, snap and wax beans, small silver skin onions, radishes, small green tomatoes, a few green peaches pulled before the stones have formed, small green muskmelons, various kinds of peppers, nasturitum seed, martynias, garlic and horse-radish.
2. These vegetables are added to the jar from time to time as in the fruit tutti frutti jar.
3. The vinegar may be prepared to suit one's fancy-it may be plain, spiced, have turmeric or mustard added as for yellow, or mustard pickle, or this recipe for vinegar for Indian pickle followed: To a gallon of vinegar add two and one-half ounces of salt, one-half pound of flour of mustard, two ounces of turmeric, three ounces of sliced white ginger, one ounce of cloves, one-half an ounce of mace, black and white pepper each, one-fourth of an ounce of cayenne, four ounces of peeled escha-lots and one ounce of garlic.
4. Put the vinegar on the fire to heat; when it reaches the boiling point add the mustard and turmeric mixed smooth with a little cold vinegar, and stir until it is well blended with the vinegar, then take from the fire and add the other ingredients.
5. When cold, pour in a stone jar and put in such vegetables as may be ready.
6. Then tie the jar very closely.
7. Open and put in other vegetables from time to time as they come in season.
8. All of them are so small that they do not need to be soaked in brine; just wash well in water, dry, and put in the jar of vinegar.

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