Vinegar for Green or Yellow
Pickle. — Take I lb. of grated horse-
radish, 2 lbs. of white mustard-seed,
I lb. of black mustard-seed, 2 ozs. each
of mace, nutmegs, cloves, allspice,
and ground white pepper, 4 ozs.
of turmeric, a large teacupful of
ground mustard, four table-spoonfuls
of celery seed, eight cloves of garlic,
Yz lb. of ground ginger, and 4 lbs.
of brown sugar. These ingredients
are to be put into a six-gallon jar,
with four gallons of vinegar. Stir
frequently, and allow the mixture
to remain some time before using.
After pouring off the vinegar for
pickles, add more spices, and fill again
for future use. Keep well covered.
This will keep any length of time.
Be careful to procure good vege-
tables, in perfect condition, not over-
ripe, and the best cider or home-
made vinegar ; to use an enamelled
saucepan or stone jar for heating.
239
Cabbage, Pickled PICKLES, ETC
Cucumbers
avoiding metal vessels of every kind ;
use a wooden spoon ; to put pickles
when made into small glass jars
(“ small ” because the quality of the
pickle deteriorates after the jar has
once been opened, and “ glass ”
because the vinegar acts danger-
ously upon the glazed surface of the
earthen -ware) ; and be careful to
keep the pickle always entirely cov-
ered with vinegar and to store it
in a dry place, damp being es-
pecially injurious to all kinds of
pickles.
Cabbage, Pickled. — Take a peck
of quartered cabbage, put a layer of
cabbage and one of salt, let it remain
overnight; in the morning squeeze
and put on the fire, with four chopped
onions covered with vinegar ; boil for
an hour, then add I oz. of turmeric,
one gill of black pepper, one gill of
celery seed, a few cloves, one table-
spoonful of allspice, a few pieces of
ginger, oz. of mace, and 2 lbs. of
brown sugar✪ Cabbage, Pickled. Let it boil an hour
longer, and when cold it is fit for
use. Four table-spoonfuls of made
mustard should be added with the
other ingredients.
Cauliflower Pickle. — To twelve
heads of cauliflower put five quarts of
vinegar, five cupfuls of brown sugar,
a table-spoonful of butter, one bottle
of French mustard, x/\ lb. box of
common mustard, two table-spoonfuls
of ground ginger, a cupful of garlics
or dwarf onions, two green pepper-
pods, half a teaspoonful of cayenne
pepper, and I oz. of turmeric. Mix
together sugar, mustard, ginger, and
turmeric, beating them well. Then
boil in vinegar, with garlics, peppers,
etc., for ten minutes. Meanwhile
put on the cauliflower in a separate
pot and boil it until tender, which
requires but a few minutes. Divide
the cauliflower into conveniently sized
sprigs, which must be carefully placed
in glass jars and covered with the
spiced vinegar. Seal up tight and
keep in a dry closet. No one can
have good pickles who does not see
to excluding the air and, above all,
dampness.
Cherries, Pickled. — To every pound
of cherries allow lb. of loaf sugar,
half a pint of cider vinegar, oz.
each of powdered cinnamon, mixed
whole cloves, and allspice, and a few
blades of mace✪ Cherries, Pickled. Put the cherries in
a jar. Boil the other ingredients
five minutes in the vinegar, and
when boiling pour the liquor over
the fruit. Cover closely. In a week
they will be ready for eating.
Page 267 · 3 recipe records on this page
Presented as published in 1902. 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
Vinegar for Green or Yellow Pickle. — Take I lb. of grated horseradish, 2 lbs. of white mustard-seed, I lb. of black mustard-seed, 2 ozs. each of mace, nutmegs, cloves, allspice, and ground white pepper, 4 ozs. of turmeric, a large teacupful of ground mustard, four table-spoonfuls of celery seed, eight cloves of garlic, Yz lb. of ground ginger, and 4 lbs. of brown sugar. These ingredients are to be put into a six-gallon jar, with four gallons of vinegar. Stir frequently, and allow the mixture to remain some time before using. After pouring off the vinegar for pickles, add more spices, and fill again for future use. Keep well covered. This will keep any length of time.
Be careful to procure good vegetables, in perfect condition, not overripe, and the best cider or homemade vinegar ; to use an enamelled saucepan or stone jar for heating.
Cabbage, Pickled PICKLES, ETC
Cucumbers
avoiding metal vessels of every kind; use a wooden spoon; to put pickles when made into small glass jars ("small" because the quality of the pickle deteriorates after the jar has once been opened, and "glass" because the vinegar acts dangerously upon the glazed surface of the earthenware); and be careful to keep the pickle always entirely covered with vinegar and to store it in a dry place, damp being especially injurious to all kinds of pickles.
Cabbage, Pickled. — Take a peck of quartered cabbage, put a layer of cabbage and one of salt, let it remain overnight; in the morning squeeze and put on the fire, with four chopped onions covered with vinegar ; boil for an hour, then add I oz. of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one tablespoonful of allspice, a few pieces of ginger, oz. of mace, and 2 lbs. of brown sugar. Let it boil an hour longer, and when cold it is fit for use. Four table-spoonfuls of made mustard should be added with the other ingredients.
Cauliflower Pickle. — To twelve heads of cauliflower put five quarts of vinegar, five cupfuls of brown sugar, a table-spoonful of butter, one bottle of French mustard, x/\ lb. box of common mustard, two table-spoonfuls of ground ginger, a cupful of garlics or dwarf onions, two green pepperpods, half a teaspoonful of cayenne pepper, and I oz. of turmeric. Mix together sugar, mustard, ginger, and turmeric, beating them well. Then boil in vinegar, with garlics, peppers, etc., for ten minutes. Meanwhile put on the cauliflower in a separate pot and boil it until tender, which requires but a few minutes. Divide the cauliflower into conveniently sized sprigs, which must be carefully placed in glass jars and covered with the spiced vinegar. Seal up tight and keep in a dry closet. No one can have good pickles who does not see
to excluding the air and, above all, dampness.
Cherries, Pickled. — To every pound of cherries allow lb. of loaf sugar, half a pint of cider vinegar, oz. each of powdered cinnamon, mixed whole cloves, and allspice, and a few blades of mace. Put the cherries in a jar. Boil the other ingredients five minutes in the vinegar, and when boiling pour the liquor over the fruit. Cover closely. In a week they will be ready for eating.
Records on this page
Cabbage, PickledCauliflower PickleCherries, Pickled