— Cut equal quantities of young onions, sour
apples, and fresh cucumbers into thin slices.
With, these fill an unglazed earthen jar which
will hold a quart of liquid. Shake in with the
vegetables a dessert-spoonful of salt and a tea-
spoonful and a half of cayenne. Pour in four
table-spoonfuls of sherry and four table-spoon-
fuls of soy, and as much vinegar as the jar will
hold✪ Pickles, Summer, for present use, and cover closely until wanted. If it
is wished, to make this pickle in the autumn
or winter, finely-minced celery may be sub-
stituted for the cucumbers. The pickle can be
used the day it is made.
Pickles, Sweet American. — Take seven
pounds of damsons, or -ftinesours, four pounds
of pounded loaf sugar, an ounce of stick cinna-
mon, an ounce of cloves, and a pint of vinegar✪ Pickles, Sweet American.
Lay the fruit and the other dry ingredients,
in layers, in a deejD stone jar, and pom- the
vinegar over all. Put the jar into a large pan
of boiling water, and keep boiling until the
sugar is thoroughly dissolved and the juice of
the fruit extracted, then put the jar in a cool
place. The next day drain off the syrup,
boil it, and pom- it over the fruit : repeat
this process six or seven successive days until
the skin looks hard and the plums clear. Let
the preparation stand a week, then take the
plums out one by one, place them in jars, boil
the syi'up, and fill up the jars with it. When
cold, put brandy-papers over, and tie a bladder
on the top to keep the aii- out, or the pickles
will lose their colour. Pears, apples, peaches,
and cherries can all be jjickled in this way,
and will be found delicious. A little cochineal
in a bag dropped in the jar will improve the
colour greatly. If kept in a dry place, they
will keep six or seven years. Time, three
weeks. Cost varies nearly every year.
Pickles, Wholesomeness of.—
" Pickles," says Dr. Graham, in his " Domestic
Medicine," " are merely vegetable receptacles
for vinegar, but the vegetable being hardened
by the acid, renders it somewhat difficult of
digestion, and therefore pickles are not much
to be recommended. The pickled onion seems
to be among the most wholesome of this sort of
condiment."
Pickling Jars. — Some sensible remarks
on this head are given in the " Encyclopaedia of
Domestic Economy:" — As vinegar is a corro-
sive substance, capable of dissolving several
metals, and likewise some of the glazes of
earthenware which contain lead, great care
must be taken in selecting proper vessels to pre-
pare and keep pickles in. otherwise dangerous
consequences may ensue, from poisonous matter
PIE
(549 )
PIE
beiiif^- introduced into the pickle from the action
of the acid upon the vessel containing- it.
Pickles should never bo made or kept in any
vessel of metal, for the vinegar will dissolve
copper and produce verdigris — a poisonous sub-
stance ; and it acts upon lead, forming acetate
of lead, another poison ; and neither pewter,
tin, nor zinc are altogether safe, to say nothing
of the inconvenience of having the vessels cor-
roded. Iron is harmless, but is liable to be
corroded by vinegar, though slightly. If
covered with a glaze containing no lead it is
perfectly safe. The safest materials for
pickling- vessels are unglazed earthenware, glass,
porcelain, or earthenware covered with a glaze
containing no lead, such as stoneware. Take
note also that anything that has held grease
will spoil pickles.
Page 1172 · 2 recipe records on this page
Presented as published in 1892. 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
— Cut equal quantities of young onions, sour apples, and fresh cucumbers into thin slices. With, these fill an unglazed earthen jar which will hold a quart of liquid. Shake in with the vegetables a dessert-spoonful of salt and a teaspoonful and a half of cayenne. Pour in four table-spoonfuls of sherry and four table-spoonfuls of soy, and as much vinegar as the jar will hold, and cover closely until wanted. If it is wished, to make this pickle in the autumn or winter, finely-minced celery may be substituted for the cucumbers. The pickle can be used the day it is made.
Pickles, Sweet American. — Take seven pounds of damsons, or fine sours, four pounds of pounded loaf sugar, an ounce of stick cinnamon, an ounce of cloves, and a pint of vinegar. Lay the fruit and the other dry ingredients, in layers, in a deejD stone jar, and pour the vinegar over all. Put the jar into a large pan of boiling water, and keep boiling until the sugar is thoroughly dissolved and the juice of the fruit extracted, then put the jar in a cool place. The next day drain off the syrup, boil it, and pom- it over the fruit : repeat this process six or seven successive days until the skin looks hard and the plums clear. Let the preparation stand a week, then take the plums out one by one, place them in jars, boil the syrup, and fill up the jars with it. When cold, put brandy-papers over, and tie a bladder on the top to keep the aii- out, or the pickles will lose their colour. Pears, apples, peaches, and cherries can all be pickled in this way, and will be found delicious. A little cochineal in a bag dropped in the jar will improve the colour greatly. If kept in a dry place, they will keep six or seven years. Time, three weeks. Cost varies nearly every year.
Pickles, Wholesomeness of.—
" Pickles," says Dr. Graham, in his " Domestic Medicine," " are merely vegetable receptacles for vinegar, but the vegetable being hardened by the acid, renders it somewhat difficult of digestion, and therefore pickles are not much to be recommended. The pickled onion seems to be among the most wholesome of this sort of condiment."
Pickling Jars. — Some sensible remarks on this head are given in the " Encyclopaedia of Domestic Economy:" — As vinegar is a corrosive substance, capable of dissolving several metals, and likewise some of the glazes of earthenware which contain lead, great care must be taken in selecting proper vessels to prepare and keep pickles in. otherwise dangerous consequences may ensue, from poisonous matter
PIE
(549 )
PIE
beiiif^- introduced into the pickle from the action of the acid upon the vessel containing- it. Pickles should never bo made or kept in any vessel of metal, for the vinegar will dissolve copper and produce verdigris — a poisonous substance ; and it acts upon lead, forming acetate of lead, another poison ; and neither pewter, tin, nor zinc are altogether safe, to say nothing of the inconvenience of having the vessels corroded. Iron is harmless, but is liable to be corroded by vinegar, though slightly. If covered with a glaze containing no lead it is perfectly safe. The safest materials for pickling- vessels are unglazed earthenware, glass, porcelain, or earthenware covered with a glaze containing no lead, such as stoneware. Take note also that anything that has held grease will spoil pickles.
Records on this page
Pickles, Summer, for present usePickles, Sweet American