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PICKLES
| CELERY,
OR FRENCH PICKLE |
| One gallon each of chopped (very fine)
cabbage, celery and sweet peppers; one cupful of salt over peppers after
being chopped; mix well; let stand two hours; wash thoroughly till water
is clear to prevent coloring cabbage and celery. Mix together cabbage,
celery, and peppers; to this add one tablespoonful of salt, one pint of
white mustard seed (not ground), four pints of sugar, hot peppers to suit
the taste. Put in jars for immediate use; in sealed cans to keep. Be fore
putting away, add one gallon of good cider vinegar, cold. |
| CHOPPED
PICKLE |
| One peck green tomatoes, one dozen red sweet
peppers, chopped fine; cover with salt water; let stand twenty-four hours;
drain dry; add one head cabbage, one bunch celery chopped fine, one pint
grated horseradish, one teacupful cloves, one teacupful black mustard
seed, salt to taste, one pint or more very small cucumbers, or one-half
dozen ordinary cucumbers cut into small strips; cover with cold cider
vinegar. If desired to keep, seal in self sealers. |
| CHOW
CHOW (1) |
| One quart green cucumbers (cut lengthwise),
one dozen small cucumbers (whole), one dozen small onions, one large
cauliflower, one quart small green tomatoes. Put the cucumbers in brine
for three days; the rest scald in salt and water; add pepper and other
spices to taste. Two and one-half quarts vinegar, two and one-half cups
sugar, one cup flour, six tablespoonfuls mustard. Scald the vinegar,
sugar, flour, and mustard. Pour this over the whole bottle; and seal. |
| CHOW
CHOW (2) |
| Two quarts small cucumbers, two quarts small
onions, two cauliflowers, six green peppers; cut all, and put in salt and
water four hours; then scald, and drain. PASTE.-- Six tablespoonfuls
mustard, one tablespoonful turmeric, one and one-half cups sugar, one cup
flour. Mix all well together; add cold vinegar to wet it up; pour into two
quarts of boiling vinegar. Pour this on pickles; mix thoroughly, and put
in cans. |
| CUCUMBER
PICKLES (1) |
| Pour enough boiling water over pickles to
cover them, and let stand twenty-four hours; measure water so that you may
know what quantity of vinegar to use. Take them out of water, wiping each
one separately with dry towel; place in close layers in stone jar. To one
gallon of vinegar, add one cup of salt, two tablespoons of pulverized
alum, same of cloves, allspice, mustard, and cinnamon; put all in vinegar,
and let come to boil; pour this over pickles. When cool, place plate over,
and add a weight. Pickles prepared in this way will keep nicely a year. |
| CUCUMBER
PICKLES (2) |
| Wash your cucumbers; then pour boiling water
on them, and let them stand eighteen hours. Take them out, and make a
brine of one pint of salt to one gallon of water; pour on boiling hot; let
stand twenty-four hours. Then wipe them dry, and pack them in your jar.
Put in slips of horseradish, and what spices you like. Cover with cold
cider vinegar. Put grape leaves on the top. They are ready to use in
twenty-four hours, and if the vinegar is pure cider vinegar, will keep
indefinitely. |
| FLINT
PICKLES |
| Use medium-sized cucumbers; wash clean, and
lay in jars. Make a brine of water and salt--one teacup of salt to a
gallon of water; boil, and pour over the cucumbers; move brine nine
mornings in succession; boil, and pour over; then wash in hot water, and
put to drain. When cool, place in stone jars, one layer of pickles, and
then a layer of grape leaves, some horseradish, and a few sliced onions,
if you like the taste of onion. When your jars are full, make a syrup of
good vinegar and sugar, sweetened to taste, and add stick of cinnamon, a
little celery seed; boil, and pour over the pickles. Invert a plate or
saucer, and put on a small weight; tie up closely. They will keep the year
round, and are very palatable. |
| GREEN
TOMATO PICKLE |
| Slice one peck of green tomatoes, and four
green peppers; place in a stone jar in layers, sprinkling each layer
thickly with salt; cover with boiling water; let stand over night; drain
in the morning through a colander, and add four large onions sliced, with
an ounce of whole cloves, one ounce of cinnamon, two pounds of brown
sugar. Place all together in a preserving kettle; nearly cover with
vinegar; boil slow until tender. Set away in a jar. Next day, if the syrup
seems thin, drain off, and boil down. Cover top of jar with a cloth before
setting away. |
| MANGO
PICKLES |
| [In this recipe, the term "mango"
refers to green bell peppers.] Use either small muskmelons or sweet
peppers; take out the insides, and lay them in strong salt water
twenty-four hours; drain well. For filling, cut cabbage fine; salt it; let
it stand one hour; wash with clear water, and drain well; add celery seed
and ground cinnamon to taste. Fill the mangoes; tie closely; pack in stone
jars. Then to one gallon of good cider vinegar, add three pounds of brown
sugar; heat, and pour over the mangoes; repeat the heating of vinegar two
or three mornings in succession. |
| MIXED
PICKLES |
| Two hundred little cucumbers, fifty large
cucumbers, three tablespoonfuls black mustard seed, three tablespoonfuls
white mustard seed, three tablespoonfuls celery seed, one dozen red
peppers, two pounds sugar, one quart French mustard, one bottle English
chow-chow, one quart little onions, vinegar to cover. Cook slowly for one
hour. |
| PICKLED
ONIONS |
| Peel small white onions, and boil them in
milk and water ten minutes; drain off the milk and water, and pour over
the onions scalding spiced vinegar. |
| PICKLED
PEACHES |
| Wipe ripe but hard peaches until free from
down; stick a few cloves into each one; lay in cold spiced vinegar. In
three months, they will be nicely pickled, and retain much of their
natural flavor. |
| PICKLED
PEARS |
| To one gallon of moderately strong vinegar,
add a small handful of cloves (not ground), several sticks of cinnamon,
sugar enough to make vinegar quite sweet. Take small pears, and with a
small pointed knife remove all blemishes, but do not pare them. Put
vinegar on the stove. When it comes to a boil, fill kettle as full of
pears as will boil; set on back of stove, and boil slowly for three and
one-half hours; fill your cans, and seal while very hot. |
| ROSA'S
SWEET PICKLE |
| Nine pounds peaches, three pounds sugar,
three quarts good cider vinegar. Peel the peaches; then put them with the
sugar and vinegar in a porcelain lined kettle; cook for five to ten
minutes; put two cloves in each peach; add a little whole allspice. |
| SIX
HUNDRED PICKLES |
| Make a brine of cold water and salt strong
enough to bear up an egg; heat boiling hot, and pour over pickles; let
stand twenty-four hours; then take out, and wipe dry. Scald vinegar, and
put over; let stand twenty-four hours; then pour off, and to fresh vinegar
add one quart brown sugar, two large green peppers, one-half pint white
mustard seed, six cents worth ginger root, six cents worth cinnamon and
allspice, one tablespoon celery seed, alum size butternut. Scald, pour
over, and tie up in jars. |
| SPANISH
PICKLE |
| Four heads of cabbage, one peck of green
tomatoes, one dozen large cucumbers, one-half dozen sweet peppers (red),
one-half dozen sweet peppers (green), one quart of small white onions; cut
all these in small pieces, and let stand in brine over night; wash in cold
water, and drain. Cut six bunches of celery in small pieces. DRESSING FOR
THE PICKLE.-- Two gallons of good cider vinegar, five pounds of brown
sugar, five cents worth of turmeric, five cents worth of white mustard
seed, one-half pound of ground mustard, one-half cup of flour, a
tablespoon of whole cloves, and the same of stick cinnamon. Let the
vinegar, sugar, and all the spices come to boiling point; add the chopped
vegetables, and one hundred small cucumber pickles that have been in brine
over night. Cook one-half hour; then add the turmeric, ground mustard and
flour mixed to a paste; cook five minutes longer. Bottle, and eat when
your stomach craves it. |
| SPICED
GOOSEBERRIES |
| Six quarts berries, nine pounds sugar. Cook
one and one-half hours; then add one pint vinegar, one teaspoonful cloves,
one tablespoonful cinnamon, one tablespoonful allspice. |
| SPICED
GRAPES (1) |
| One pound of fruit, one-half pound of sugar,
one pint of vinegar, two teaspoonfuls of cinnamon, two teaspoonfuls of
cloves, one teaspoonful of allspice. Cook pulp and skins separately. |
| SPICED
GRAPES (2) |
| Wash the bunches carefully. Use two or three
gallon jars. Put a thick layer of brown sugar on bottom of jar; then a
layer of bunches of grapes; sprinkle on a few whole cloves, allspice, and
stick cinnamon. Alternate layers of sugar and grapes as above until jar is
full. Turn plate on top; put on weight; tie cloth closely over top; put in
cool place. The grapes are nice served with cold meats. The syrup can be
used for cake, puddings, mince pies, etc. Towards spring, strain all that
is left in the jar through a flannel cloth; bottle it, and use through
summer; use for dysentery. A few spoonfuls in ice water makes a pleasant
drink for hot days. |
| TOMATO
CHOW-CHOW |
| One-half peck green tomatoes, two large
heads of cabbage, fifteen onions, twenty-five ripe cucumbers, one pint of
grated horseradish, one-half pound of white mustard seed, one ounce of
celery seed, one-half teacup each of ground pepper, turmeric, and
cinnamon. Cut tomatoes, cabbage, onions, and cucumbers in small pieces,
and salt over night. In the morning, drain off the brine; put on vinegar
and water, half and half; let stand twenty-four hours; drain again; put in
the spices. Boil two gallons of vinegar with three pounds of brown sugar;
pour over while hot; do this three mornings; then add one-half pound of
mustard; stir in when nearly cold. |
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