ksul-uasc-mscc222_063

[F?]rench Pickle

2 qts onions sliced
1 " cucumbers " "
2/3rds cup salt, let stand
over night and drain
then mix with
1/2 oz celery seed
" " allspice, 1 tablespoon Black pepper
1 lb Brown Sugar
1 tablespoon tumeric
1 " " mustard
Cover with cold vinegar

Brine for Meat

3 qts water 1 cup salt
1/2 cup brown sugar
saltpeter size of Hazel
nut boil all together
put meat in jar when
brine is cold pour over
meat, let stand 5 or 6
days Ready for use