Wash the cucumbers ; take one pint of fine salt to one
hundred medium sized cucumbers, and sprinkle it over
them ; pour on boiling hot water enough to cover them ;
let them stand forty-eight hours ; take them out of the
brine, wipe them, put them in jars, and pour over them
scalding hot vinegar✪ Congeess Pickles with any spices you like. If the
vinegar becomes tasteless, put them into fresh vinegar
before using them. Keep them covered tight.
KECIPE FOR 600 PICKLES.
Mrs. F. D. Gray.
Make a brine of cold water and salt strong enough to
bear an egg; heat boiling hot and pour over the cucum-
bers ; let them stand twenty-four hours, then take out and
wipe dry ; scald vinegar and pour over them and let them
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, six cents' worth
of ginger-root, the same of cinnamon, allspice and cloves;
one tablespoon celery seed, alum the size of a butternut ;
scald these together and pour boiling hot on the cucum-
bers.
144
THE HOME COOK BOOK.
PICKLED CUCUMBEES.
Mrs. Packard.
Wash with care your cucumbers, and place in jars.
Make a weak brine (a handful of salt to a gallon and a
half of water.) When scalding hot, turn over the cucum-
bers and cover; repeat this process three mornings in
succession, taking care to skim thoroughly. On the
fourth day have ready a porcelain kettle of vinegar, to
which has been added a piece of alum the size of a wal-
nut. When scalding hot, put in as many cucumbers as
may be covered with the vinegar; do not let them boil,
but skim off as soon as scalded through, and replace with
others, adding each time a small piece of alum. When
this process is through, throw out the vinegar and replace
with good cider or white wine vinegar ; add spices, mus-
tard seed and red peppers. Sort the pickles and place
in stone or glass jars, turn over the hot spiced vinegar;
seal and put away the jars not needed for immediate use.
Pickles thus prepared are fine and crisp at the expiration
of a year. Those that are kept in open-mouth jars may
be covered with a cloth, which will need to be taken off
and rinsed occasionally. I prefer green peppers, and
prepare them with cucumbers in brine. They are not as
apt to become soft.
GREEN" TOMATO PICKLES.
Mrs. J. L. Harris, Keokuk, Iowa.
Chop one-half peck tomatoes, three onions, a gill of
horse-radish, three green peppers ; put them in a sieve
and drain dry, salt in layers and let them stand one night ;
VALUABLE RECIPES
145
drain the next day, scald vinegar and pour over it ; let it
stand two or three days ; drain again, scald a pound of
sugar to a quart of vinegar, a tablespoon black pepper,
the same of allspice✪ Recipe for 600 Pickles, three ounces of ground cloves, three
ounces of mustard, a gill of mustard seed. Boil the
spices in a little vinegar.
EIPE TOMATO PICKLES.
Mrs. C. M. Dickerman, Rockford, 111.
To seven pounds of ripe tomatoes add three pounds
sugar, one quart vinegar✪ Ripe Tomato Pickles, boil them together fifteen min-
utes, skim out the tomatoes and boil the syrup a few
minutes longer. Spice to suit the taste with cloves and
cinnamon.
PICCALILLI.
Mrs. C. Bradley. ✪ Piccalilli
Page 60 · 6 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the cucumbers ; take one pint of fine salt to one hundred medium sized cucumbers, and sprinkle it over them ; pour on boiling hot water enough to cover them ; let them stand forty-eight hours ; take them out of the brine, wipe them, put them in jars, and pour over them scalding hot vinegar with any spices you like. If the vinegar becomes tasteless, put them into fresh vinegar before using them. Keep them covered tight.
RECIPE FOR 600 PICKLES.
Mrs. F. D. Gray. Make a brine of cold water and salt strong enough to bear an egg; heat boiling hot and pour over the cucumbers ; let them stand twenty-four hours, then take out and wipe dry ; scald vinegar and pour over them and let them 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, six cents' worth of ginger-root, the same of cinnamon, allspice and cloves; one tablespoon celery seed, alum the size of a butternut ; scald these together and pour boiling hot on the cucumbers.
PICKLED CUCUMBERS.
Mrs. Packard.
Wash with care your cucumbers, and place in jars. Make a weak brine (a handful of salt to a gallon and a half of water.) When scalding hot, turn over the cucumbers and cover; repeat this process three mornings in succession, taking care to skim thoroughly. On the fourth day have ready a porcelain kettle of vinegar, to which has been added a piece of alum the size of a walnut. When scalding hot, put in as many cucumbers as may be covered with the vinegar; do not let them boil, but skim off as soon as scalded through, and replace with others, adding each time a small piece of alum. When this process is through, throw out the vinegar and replace with good cider or white wine vinegar ; add spices, mustard seed and red peppers. Sort the pickles and place in stone or glass jars, turn over the hot spiced vinegar; seal and put away the jars not needed for immediate use. Pickles thus prepared are fine and crisp at the expiration of a year. Those that are kept in open-mouth jars may be covered with a cloth, which will need to be taken off and rinsed occasionally. I prefer green peppers, and prepare them with cucumbers in brine. They are not as apt to become soft.
GREEN TOMATO PICKLES.
Mrs. J. L. Harris, Keokuk, Iowa.
Chop one-half peck tomatoes, three onions, a gill of horse-radish, three green peppers ; put them in a sieve and drain dry, salt in layers and let them stand one night ;
drain the next day, scald vinegar and pour over it ; let it stand two or three days ; drain again, scald a pound of sugar to a quart of vinegar, a tablespoon black pepper, the same of allspice, three ounces of ground cloves, three ounces of mustard, a gill of mustard seed. Boil the spices in a little vinegar.
RIPE TOMATO PICKLES.
Mrs. C. M. Dickerman, Rockford, 111.
To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar, boil them together fifteen minutes, skim out the tomatoes and boil the syrup a few minutes longer. Spice to suit the taste with cloves and cinnamon.
PICCALILLI.
Mrs. C. Bradley.
Records on this page
Congeess PicklesRecipe for 600 PicklesPickled CucumbersGreen Tomato PicklesRipe Tomato PicklesPiccalilli