Take one quart of cider vinegar, put into it half an ounce of celery seed,
one-third of an ounce of dried mint, one-third of an ounce of dried parsley,
one garlic, three small onions, three whole cloves, a teaspoonful of whole
pepper-corns, a teaspoonful of grated nutmeg, salt to taste and a table-
spoonful of sugar; add a tablespoonful of good brandy✪ Spiced Vinegar. Put all into a jar,
and cover it well; let it stand for three weeks, then strain and bottle it
well. Useful for flavoring salad and other dishes.
PICKLES.
Pickles should never be put into vessels of brass, copper or tin, as the
action of the acid on such metals often results in poisoning the pickles.
Porcelain or granite-ware is the best for such purposes.
Vinegar that is used for pickling should be the best cider or white-
wine, and should never be boiled more than five or six minutes, as it re-
duces its strength. In putting away pickles, use stone or glass jars; the
glazing on common earthenware is rendered injurious by the action of the
vinegar. When the jar is nearly filled with the pickles, the vinegar should
completely cover them, and if there is any appearance of their not doing
well, turn off the vinegar, cover with fresh vinegar and spices. Alum in
small quantities is useful in making them firm and crisp. In using ground
spices, tie them up in muslin bags.
To green pickles, put green grape-vine leaves or green cabbage leaves
between them when heating. Another way is to heat them in strong gin-
ger tea. Pickles should be kept closely covered, put into glass jars and
sealed tightly.
“ Turmeric ” is India saffron, and is used very much in pickling as a
coloring.
172
8AUCES AND DRESSINGS — PICKLES.
A piece of horse-radish put into a jar of pickles will keep the vinegar
from losing its strength, and the pickles will keep sound much longer,
especially tomato pickles.
CTTCUMBEK PICKLES.
Select the medium, small-sized cucumbers. For one bushel make a
brine that will bear up an egg; heat it boiling hot and pour it over the
cucumbers; let them stand twenty-four hours, then wipe them dry; heat
some vinegar boiling hot and pour over them, standing again twenty-four
hours. Now change the vinegar, putting on fresh vinegar, adding one
quart of brown sugar, a pint of white mustard seed, a small handful of
whole cloves, the same of cinnamon sticks, a piece of alum the size of an
egg, half a cup of celery seed; heat it all boiling hot and pour over the
cucumbers.
SLICED CTTCUMBER PICKLE.
Take one gallon of medium-sized cucumbers, put them into a jar or
pail. Put into enough boiling water to cover them a small handful of salt,
turn it over them and cover closely; repeat this three mornings, and the
fourth morning scald enough cider vinegar to cover them, putting into it a
piece of alum as large as a walnut, a teacup of horse-radish root cut up
fine; then tie up in a small muslin bag, one teaspoonful of mustard, one of
ground cloves, and one of cinnamon. Slice up the cucumbers half of an
inch thick, place them in glass jars and pour the scalding vinegar over
them. Seal tight and they will keep good a year or more.
Mrs. Lydia ' C. Wright, South Vernon, Vermont.
CTJCUMBER PICKLES. (For Winter Use.)
A GOOD way to put down cucumbers, a few at a time: —
Page 113 · 1 recipe record on this page
Presented as published in 1887. 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
Take one quart of cider vinegar, put into it half an ounce of celery seed, one-third of an ounce of dried mint, one-third of an ounce of dried parsley, one garlic, three small onions, three whole cloves, a teaspoonful of whole pepper-corns, a teaspoonful of grated nutmeg, salt to taste and a tablespoonful of sugar; add a tablespoonful of good brandy. Put all into a jar, and cover it well; let it stand for three weeks, then strain and bottle it well. Useful for flavoring salad and other dishes.
PICKLES.
Pickles should never be put into vessels of brass, copper or tin, as the action of the acid on such metals often results in poisoning the pickles. Porcelain or granite-ware is the best for such purposes.
Vinegar that is used for pickling should be the best cider or whitewine, and should never be boiled more than five or six minutes, as it reduces its strength. In putting away pickles, use stone or glass jars; the glazing on common earthenware is rendered injurious by the action of the vinegar. When the jar is nearly filled with the pickles, the vinegar should completely cover them, and if there is any appearance of their not doing well, turn off the vinegar, cover with fresh vinegar and spices. Alum in small quantities is useful in making them firm and crisp. In using ground spices, tie them up in muslin bags.
To green pickles, put green grape-vine leaves or green cabbage leaves between them when heating. Another way is to heat them in strong ginger tea. Pickles should be kept closely covered, put into glass jars and sealed tightly.
“ Turmeric ” is India saffron, and is used very much in pickling as a coloring.
A piece of horse-radish put into a jar of pickles will keep the vinegar from losing its strength, and the pickles will keep sound much longer, especially tomato pickles.
CUCUMBER PICKLES.
Select the medium, small-sized cucumbers. For one bushel make a brine that will bear up an egg; heat it boiling hot and pour it over the cucumbers; let them stand twenty-four hours, then wipe them dry; heat some vinegar boiling hot and pour over them, standing again twenty-four hours. Now change the vinegar, putting on fresh vinegar, adding one quart of brown sugar, a pint of white mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a piece of alum the size of an egg, half a cup of celery seed; heat it all boiling hot and pour over the cucumbers.
SLICED CUCUMBER PICKLE.
Take one gallon of medium-sized cucumbers, put them into a jar or pail. Put into enough boiling water to cover them a small handful of salt, turn it over them and cover closely; repeat this three mornings, and the fourth morning scald enough cider vinegar to cover them, putting into it a piece of alum as large as a walnut, a teacup of horse-radish root cut up fine; then tie up in a small muslin bag, one teaspoonful of mustard, one of ground cloves, and one of cinnamon. Slice up the cucumbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them. Seal tight and they will keep good a year or more.
Mrs. Lydia ' C. Wright, South Vernon, Vermont.
CUCUMBER PICKLES. (For Winter Use.)
A GOOD way to put down cucumbers, a few at a time: —
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Spiced Vinegar