Make a brine of salt and water in the proportion of a quarter
of a pound of salt to a quart of water ; run a larding-peedle
through the walnuts in half-a-dozen places; this allows the
pickle to penetrate, and they will be ready for use much sooner.
Let them stand in the brine for one week ; take them out, drain
them. Make a fresh brine of the same proportions, put the
walnuts in it and set them over the fire ; give them a gentle
simmer. When hot all through, lay them on a sieve to drain,
and let them stand in the air until they turn black. This will
take a couple of days. Then put them in stone or glass jars ;
fill them only three parts full of the walnuts, and fill them up
with the following fickle : To each quart of best cider-vinegar
292 OOOKEE T FROM EJFBBIENCE.
put two raiKMB of bUok pepper, one of ginger, nme of nk,
ludf tut Qnnoe of kUspioe nd half k drMhiu of ujenna pepper.
Put ell in the Tinegar uid set orer the fire, bring to a trail and
poor boiling hot over the walnate ; ootot them olooelj, lie dmn
ti^Uj, and the; will kaep for jeara and inprore with age.
* Large CaoamlMn.
Wash them to remove the eand, wipe thorn dry, pot tbeu in
jam, and for one hundred oaonmben allow a pint of salt and •
pieoe of alom the site of a nutmeg. Pat the aalt and alom on
the top of the euonmbers, and pour orer them boilbg water to
ooTer at least two inohei over the top. Let them at&nd twenty*
fonr hours ; take them oat, wipe them dry, ont in foor length>
wise and each pieoe in half. Fill stone or glass jars three parts
fall of the pieces, and poor OTer them boiling hot the pickle
with spioee as for ehow-ohow or mangoes. Oreen peaches in
this piokle are Tory maoh like Indiui mangoes.
* Cold T0Biat04ftVM.
Poel half a peek of ripe tomatoes, out them in small pieoos (do
not ehop them, as it spoils them), drun them on a liere fi» six
faonrs ; thm add to them one taaonp of salt, one of sngar, one
of mixed black and whito mnstard^seed, one gill of nastortinnu,
% good-siied root of horseradish ont in strips or grated, two roots
of celery, or two tablespoons of celery-seed, two tablespoons of
bhck pepper, one teaspoon of cinnamon, one of allspice, one of
ground maoe, and three pints of good sharp vin^ar (cider) ;
bottle, and it will be fit for use in a week, and will keep fbr
years.
• Caonnber^toce.
One neek of enonmbeis fit for the t«a-table ; pare oflF the rind
to dice; slice and ring four large white onions;
rer all a pint of fine salt, and let them dndn on
six or eight houn; then add to them one tablespoon
spper, a small teaspoon of cayenne, a few blades <tf
three or fhnr,— one wine^kss of Hadein wine tad
F10KLE8. 2W
liwo of good Bweot oil. Pat into j«i8 and fill with abup nd««-
finegar. Fill the jars onlj throe parti fUl of the eaonmberf
and fill up with vinegar
*Higdo]L
Sliee and ohop four quarts of green tomatoes and six onicna*
add one teacup of fine salt, and let them lie all night In the
morning remove the onions, and sqaeeie the tomatoes through a
oloth strainer. Chop eight green peppers and add to the mix-
ture four tablespoons of white mustardnieed, two tablespoons of
ground cloves, two of allspice and a dessert-spoon of ground
mustard. Scald two quarts of vinegar and pour over hot
Kized Piekle.
OoUeot together all kinds of small vegetables — green tomatoes
when the siie of a nutmeg, small white onions, nasturtiums,
radish-pods, young string-beans, pumpkins the siie of an egg
cut into dice, and any other small vegetable. Put them into a
strong brine for twenty-four hours;., then wipe them and put
them in jars with all kinds of spice, and pour cold vinegar over
them. Cover closely.
Bordeaux Sauce. ✪ Mixed Pickle
Page 140 · 1 recipe record on this page
Presented as published in 1905. 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
Make a brine of salt and water in the proportion of a quarter of a pound of salt to a quart of water ; run a larding-peedle through the walnuts in half-a-dozen places; this allows the pickle to penetrate, and they will be ready for use much sooner. Let them stand in the brine for one week ; take them out, drain them. Make a fresh brine of the same proportions, put the walnuts in it and set them over the fire ; give them a gentle simmer. When hot all through, lay them on a sieve to drain, and let them stand in the air until they turn black. This will take a couple of days. Then put them in stone or glass jars ; fill them only three parts full of the walnuts, and fill them up with the following pickle : To each quart of best cider-vinegar
292 OOOKEE T FROM EJFBBIENCE.
put two raisins of black pepper, one of ginger, nine of cloves, half an ounce of allspice and half a drachm of cayenne pepper. Put all in the vinegar and set over the fire, bring to a boil and pour boiling hot over the walnuts ; cover them closely, tie down tightly, and they will keep for years and improve with age.
* Large CaoamlMn.
Wash them to remove the sand, wipe them dry, put them in jars, and for one hundred cucumbers allow a pint of salt and a piece of alum the size of a nutmeg. Put the salt and alum on the top of the cucumbers, and pour over them boiling water to cover at least two inches over the top. Let them stand twenty-four hours ; take them out, wipe them dry, cut in four lengths wise and each piece in half. Fill stone or glass jars three parts full of the pieces, and pour over them boiling hot the pickle with spices as for chow-chow or mangoes. Green peaches in this pickle are very much like Indian mangoes.
* Cold T0Biat04ftVM.
Peel half a peck of ripe tomatoes, cut them in small pieces (do not chop them, as it spoils them), drain them on a sieve for six hours ; then add to them one teaspoon of salt, one of sugar, one of mixed black and white mustard-seed, one gill of nasturtiums, a good-sized root of horseradish cut in strips or grated, two roots of celery, or two tablespoons of celery-seed, two tablespoons of black pepper, one teaspoon of cinnamon, one of allspice, one of ground mace, and three pints of good sharp vinegar (cider) ; bottle, and it will be fit for use in a week, and will keep for years.
• Caonnber^toce. One week of cucumbers fit for the tea-table ; pare off the rind to dice; slice and ring four large white onions; over all a pint of fine salt, and let them drain on six or eight hours; then add to them one tablespoon pepper, a small teaspoon of cayenne, a few blades of three or four,— one wine-glass of Madeira wine and
F10KLE8. 2W
two of good sweet oil. Put into jars and fill with sharp cider-vinegar. Fill the jars only three parts full of the cucumbers and fill up with vinegar
*Higdo]L
Slice and chop four quarts of green tomatoes and six onions; add one teacup of fine salt, and let them lie all night. In the morning remove the onions, and squeeze the tomatoes through a cloth strainer. Chop eight green peppers and add to the mixture four tablespoons of white mustard-seed, two tablespoons of ground cloves, two of allspice and a dessert-spoon of ground mustard. Scald two quarts of vinegar and pour over hot
Kized Piekle.
Collect together all kinds of small vegetables — green tomatoes when the size of a nutmeg, small white onions, nasturtiums, radish-pods, young string-beans, pumpkins the size of an egg cut into dice, and any other small vegetable. Put them into a strong brine for twenty-four hours; then wipe them and put them in jars with all kinds of spice, and pour cold vinegar over them. Cover closely.
Bordeaux Sauce.
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Mixed Pickle