CELERY PICKLES. — Take ^ gallon of chopped celery, the same
of chopiDed white cabbage, 4 oz. white mustard seed, ^ oz. ginger
root, 2 tablespoons salt, ^ oz. turmeric, ^ cup sugar, | gallon cider
vinegar; let all simmer gently until celery and cabbage are tender;
then put in jars.
CHERRY PICKLES — Take large, ripe cherries, leave the stems
on, and put them whole into cans, filling them only § full; take
good cider vinegar, fill the cans with it cold, and seal without heat-
ing.
SOUR PICKLES ^ 533
PICKLED CORN — Select good corn and boil it on the cob;
When done let it cool, and cut it from the cob; then pack it in a
jar in alternate layers of salt and corn, having salt at the bottom and
on top; then spread on a cloth, lay on a board, and weight it down.
For use, soak it till fresh, in water, and cook or heat it. Many like
it better this way than when canned.
String Beans and Lima Beans can also be packed in salt; after being
in the salt 2 days they can be used at any time, and can be cooked
like green vegetables, but while boiling, change the water 1 or 2
times. They will be like fresh vegetables.
CUCUMBER PICKLES.— Cut cucumbers from the vine instead
of twisting or pulling them off, as that injures them. Fill a jar with
cucumbers, and pour boiling water over them, with a little salt; let
stand 6 hours or over night, and then put them into cold vinegar.
•To 1 gallon of vinegar add 1 cup salt and 1 tablespoon pulverized
alum, and scald the pickles in this mixture; pour it ofp, and pour on
new vinegar, with spice, red pepper✪ Pickled Cabbages, cinnamon, root ginger and
cloves.
Cucumber Pickles No. 2. — Take | bushel cucumbers, and soak 24
to 36 hours in brine strong enough to float an egg; then take them
out, wash, and cover them with vinegar and water (half and half)
adding alum the size of a large walnut; let soak 2 clays. Then take
out, put in jars, and put 1 green pepper in each large jar. Scald 2
gallons vinegar with 3 lbs. brown sugar, 1 oz. each stick cinnamon✪ Cucumber Pickles No. 2,
whole cloves, and whole allspice, and pour it over the pickles. They
can be used next day, and are fine.
Cucumber Pickles No. 3. — Pick when 2 or 3 inches long, no larger^
Wash, dry, and put a layer in the bottom of a glass fruit jar; mix 1
teaspoon each of whole cloves, whole pepper-corns, allspice, and 2
teaspoons of stick cinnamon broken fine✪ Cucumber Pickles No. 3; sprinkle the cucumbers in
the jar with this mixture, add more cucumbers, then more spice, and
so alternately until the jar is full. This amount of spice is for 1
quart can. Fill the can with strong vinegar, cold, screw on the
cover, and in about 4 or 5 weeks they will be ready for use. By this
method one can pick cucumbers each day, using ac many cans as
they will fill; it is sure and easy, as there is no trouble salting, boil-
ing, etc.
Cucumber Pickles No. 4. — Take 2 j)arts soft water, and 1 part
New Orleans molasses or sorghum; put it in a' jar or cask, and set it
in the sun with a thin cloth and board covering it; the board should
be removed during the day, but the cloth left on to keep out insects.
This must be prepared long enough to get sour (say 4 weeks) before
534
SOUK PICKLES
✪ Cucumber Pickles No. 4
Page 396 · 6 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
CELERY PICKLES. — Take ^ gallon of chopped celery, the same of chopped white cabbage, 4 oz. white mustard seed, ^ oz. ginger root, 2 tablespoons salt, ^ oz. turmeric, ^ cup sugar, | gallon cider vinegar; let all simmer gently until celery and cabbage are tender; then put in jars.
CHERRY PICKLES — Take large, ripe cherries, leave the stems on, and put them whole into cans, filling them only § full; take good cider vinegar, fill the cans with it cold, and seal without heating.
PICKLED CORN — Select good corn and boil it on the cob; When done let it cool, and cut it from the cob; then pack it in a jar in alternate layers of salt and corn, having salt at the bottom and on top; then spread on a cloth, lay on a board, and weight it down. For use, soak it till fresh, in water, and cook or heat it. Many like it better this way than when canned.
String Beans and Lima Beans can also be packed in salt; after being in the salt 2 days they can be used at any time, and can be cooked like green vegetables, but while boiling, change the water 1 or 2 times. They will be like fresh vegetables.
CUCUMBER PICKLES.— Cut cucumbers from the vine instead of twisting or pulling them off, as that injures them. Fill a jar with cucumbers, and pour boiling water over them, with a little salt; let stand 6 hours or over night, and then put them into cold vinegar. •To 1 gallon of vinegar add 1 cup salt and 1 tablespoon pulverized alum, and scald the pickles in this mixture; pour it off, and pour on new vinegar, with spice, red peppers, cinnamon, root ginger and cloves.
Cucumber Pickles No. 2. — Take | bushel cucumbers, and soak 24 to 36 hours in brine strong enough to float an egg; then take them out, wash, and cover them with vinegar and water (half and half) adding alum the size of a large walnut; let soak 2 clays. Then take out, put in jars, and put 1 green pepper in each large jar. Scald 2 gallons vinegar with 3 lbs. brown sugar, 1 oz. each stick cinnamon, whole cloves, and whole allspice, and pour it over the pickles. They can be used next day, and are fine.
Cucumber Pickles No. 3. — Pick when 2 or 3 inches long, no larger^ Wash, dry, and put a layer in the bottom of a glass fruit jar; mix 1 teaspoon each of whole cloves, whole pepper-corns, allspice, and 2 teaspoons of stick cinnamon broken fine; sprinkle the cucumbers in the jar with this mixture, add more cucumbers, then more spice, and so alternately until the jar is full. This amount of spice is for 1 quart can. Fill the can with strong vinegar, cold, screw on the cover, and in about 4 or 5 weeks they will be ready for use. By this method one can pick cucumbers each day, using as many cans as they will fill; it is sure and easy, as there is no trouble salting, boiling, etc.
Cucumber Pickles No. 4. — Take 2 parts soft water, and 1 part New Orleans molasses or sorghum; put it in a' jar or cask, and set it in the sun with a thin cloth and board covering it; the board should be removed during the day, but the cloth left on to keep out insects. This must be prepared long enough to get sour (say 4 weeks) before
Records on this page
Pickled CabbageCelery PicklesCucumber Pickles No. 1Cucumber Pickles No. 2Cucumber Pickles No. 3Cucumber Pickles No. 4