pers and ginger very fine, pound or mash the garlic to a pulp. Mix all the ingredients well together and put in bottles or jars. This improves by age. CUCUMBER PICKLES. Wash carefully without bruising, and let stand over night in a brine of cold water and salt. Drain thoroughly. Heat in vinegar almost to a boil ; take them out ; sugar and spice the vinegar to taste ; boil and pour over the pickles. Mrs. Phebe M. J. Jewett. CUCUMBER PICKLES. Take one gallon best cider vinegar to 200 or 300 small gher- kins ; two cups of sugar (white), quarter cup of celery seed, one ounce stick cinnamon, three or four red peppers, half cup white mustard seed il/2 teaspoons whole cloves✪ Cucumber Pickles. Let the gherkins soak in salt water (strong enough to carry an egg) over night; in the morning turn off the salt water and wipe dry. Put them in a kettle; add vinegar and spices. Let come to a boil and put in glass jars, putting some of the spices in each jar. Mrs. R. H. Herron. CUCUMBER PICKLES. Select firm cucumbers. Pour over them three mornings in succession a hot brine of one cup of salt to a gallon of water. The fourth morning pour hot vinegar in which there has been dissolved alum — a piece about the size of a large walnut to two gallons of vinegar. Mrs. Bentley Woodbridge. SWEET PICKLED CUCUMBERS. One thousand little gherkins ; let them stand in strong brine twenty-four hours. Cover with vinegar and water, half and half, and boil up once. Mix together four pounds brown su- gar, one pound white mustard seed, one ounce cinnamon sticks, one ounce white ginger, two ounces each cloves and allspice (whole), two ounces white pepper, two handfuls horse- radish cut in small pieces, two handfuls small green peppers, four or five dozen small white onions✪ Sweet Pickled Cucumbers, three dozen cloves of 204 landmarks club cook book garlic. Put the cucumbers in jars alternately with above mix- ture. Cover with hot vinegar. Put a piece of alum size of a pea in each jar to harden the pickles. Mrs. Arthur Wells. PICKLES (BLUE GRASS RECIPE). Green good-sized cucumbers in the usual way. When ready to make, take them out of the brine and soak twelve hours. Cut in half-inch slices. Put into kettle a layer of cucumbers, layer of spices, layer of sugar; cover with good cider vinegar and put on fire to stew. Boil until cucumbers can be pierced with a straw. Prepare spices following way: To 150 cu- cumbers two ounces mace, two ounces nutmeg, two ounces black pepper, two ounces allspice, two ounces celery salt, one or two pounds of brown sugar and three large white onions. Miss Delia Clemons. SWEET PICKLED FIGS. For six pounds of fruit use three of sugar, and a pint of vinegar. Use whole cloves and cinnamon to taste. Have the syrup boiling hot before putting in the fruit, and cook it until it looks clear. Put it up in self-sealing jars or a stoneware crock, with enough syrup to cover. Pears, peaches and sweet apples may be put up in tbe same way. Mrs. C. F. Lummis. . FRENCH PICKLES. ✪ Pickled Figs

AI-modernized reading of the original text

pers and ginger very fine, pound or mash the garlic to a pulp. Mix all the ingredients well together and put in bottles or jars. This improves by age. CUCUMBER PICKLES. Wash carefully without bruising, and let stand over night in a brine of cold water and salt. Drain thoroughly. Heat in vinegar almost to a boil ; take them out ; sugar and spice the vinegar to taste ; boil and pour over the pickles. Mrs. Phebe M. J. Jewett. CUCUMBER PICKLES. Take one gallon best cider vinegar to 200 or 300 small gherkins ; two cups of sugar (white), quarter cup of celery seed, one ounce stick cinnamon, three or four red peppers, half cup white mustard seed 1½ teaspoons whole cloves. Let the gherkins soak in salt water (strong enough to carry an egg) over night; in the morning turn off the salt water and wipe dry. Put them in a kettle; add vinegar and spices. Let come to a boil and put in glass jars, putting some of the spices in each jar. Mrs. R. H. Herron. CUCUMBER PICKLES. Select firm cucumbers. Pour over them three mornings in succession a hot brine of one cup of salt to a gallon of water. The fourth morning pour hot vinegar in which there has been dissolved alum — a piece about the size of a large walnut to two gallons of vinegar. Mrs. Bentley Woodbridge. SWEET PICKLED CUCUMBERS. One thousand little gherkins ; let them stand in strong brine twenty-four hours. Cover with vinegar and water, half and half, and boil up once. Mix together four pounds brown sugar, one pound white mustard seed, one ounce cinnamon sticks, one ounce white ginger, two ounces each cloves and allspice (whole), two ounces white pepper, two handfuls horseradish cut in small pieces, two handfuls small green peppers, four or five dozen small white onions, three dozen cloves of landmarks club cook book garlic. Put the cucumbers in jars alternately with above mixture. Cover with hot vinegar. Put a piece of alum size of a pea in each jar to harden the pickles. Mrs. Arthur Wells. PICKLES (BLUE GRASS RECIPE). Green good-sized cucumbers in the usual way. When ready to make, take them out of the brine and soak twelve hours. Cut in half-inch slices. Put into kettle a layer of cucumbers, layer of spices, layer of sugar; cover with good cider vinegar and put on fire to stew. Boil until cucumbers can be pierced with a straw. Prepare spices following way: To 150 cucumbers two ounces mace, two ounces nutmeg, two ounces black pepper, two ounces allspice, two ounces celery salt, one or two pounds of brown sugar and three large white onions. Miss Delia Clemons. SWEET PICKLED FIGS. For six pounds of fruit use three of sugar, and a pint of vinegar. Use whole cloves and cinnamon to taste. Have the syrup boiling hot before putting in the fruit, and cook it until it looks clear. Put it up in self-sealing jars or a stoneware crock, with enough syrup to cover. Pears, peaches and sweet apples may be put up in tbe same way. Mrs. C. F. Lummis. . FRENCH PICKLES.

Records on this page

Cucumber PicklesSweet Pickled CucumbersPickled FigsPickled FigsFrench Pickles

The Landmarks club cook book