Mixed Pickles Recipe

From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager
Peel carefully, by scalding, small onions; drain; place in salt and
water, not too strong, for forty-eight hours; then drain again till
dry. Put together one-half pint of milk and one-half pint water; place
the small onions in it and allow them to scald, _not_ boil, or
they will be softened. Remove, rinse in cold water and drain. Place in
a jar and pour over them white wine vinegar, with a little mace and
small red peppers; no dark spice. You will have a beautifully white,
mild pickled onion if this is carried out.
OIL PICKLES. From MRS. IDA. M. BALL, of Delaware, Lady Manager.
Two dozen large cucumbers, sliced without paring; sprinkle with salt;
place in a colander to drain for two or three hours. One dozen onions
prepared in the same way, separately. Put in a stone jar, in alternate
layers, sprinkling between with ground black pepper and a mixture of
mustard and oil, the mixture to be made in the proportion of a small
box of mustard to one-half pint of salad oil. When the jar is full,
pour in enough cold vinegar to cover.

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