These are made from any of the fruits suitable for preserving,
and also from some of the vegetables. The strength of the syrup
used varies from 1 to 4 lbs. sugar to the quart of vinegar, as vinegar
varies in strength and some people like it sweeter than others, but it
is better to have the syrup rich. The best sugar to use is the best
light brown or coffee " C " sugar; some use maple sugar.
The spices generally used are cinnamon and cloves, although
allspice, mace and ginger are sometimes added, and can be used by
any who desire them. The spices should be tied in a muslin bag be-
fore being boiled in the syrup, or they will discolor such fruits as
apples, pears, etc.
Apples, melon rinds, cucumbers and pears should be steamed
until tender enough to pierce with a broom straw or fork before
jDouring the hot syrup over them, as it then penetrates them more
readily. Smooth skinned fruits, like plums, etc., should be pricked
with a needle before being cooked in the syrup. Peaches if very ripe
SWEET PICKLES 541
do not need steaming, but otherwise they do. They are sometimes
merely rubbed well with a cloth; some people wash them first with a
weak lye, and some cooks jpeel them.
The method of making sweet pickJes is to prepare the syrup, bring it
to a boil, put in the jpickles, and boil until tender; then x)ut into jars
and put away when cold. Another way is to preioare the syrup and
pour it boiling hot on the iDickles; let stand until next day, drain ofp
the syrup, boil it, pour on hot again, and repeat this for 4 or 5 days;
then seal hot. Either j)lan works well.
A Hint. — Many people do not know that sweet pickles can be
made from preserves of almost any kind. All that is needed is to
take the syrup, add vinegar and any spices desired, boil it up, and
pour it again on the fruit.
PICKLED APPLES — Peel and core them, and steam until
tender; prejpare a syrup of 3 lbs. sugar to 1
quart of vinegar✪ Sweet Pickles, add spices (tied in a bag)
bring to a boil, put in the apples, let simmer
quietly 2 minutes, then put in jars and seal.
CRAB APPLES — Select good apples, take
out the blossom end, steam until a fork will
readily pierce them; prepare a rich syrup of 3^
lbs. sugar to 1 pint vinegar, add spices, and fin- obab apple.
ish like sweet apples.
PICKLED BEETS. — Boil them until tender, in a porcelaindined
kettle, and when cold slice them crossways, as the appearance is bet-
ter than if cut lengthways; put in jars and pour on a hot rich syrup
of vinegar, sugar, and spices to taste (put the spices in a bag).
PICKLED BLACKBERRIES — Prepare a syrup of 2 pints vine-
gar, 4 lbs. sugar, and | oz. each of cinnamon and cloves; bring it to a
boil, put in 10 lbs. berries✪ Pickled Blackberries, simmer for ^ hour, and put into jars.
Blueberries, Raspberries and Strawberries can be put up the same
way.
PICKLED RED CABBAGE.— Cut fine 8 heads of red cabbage,
pack it in a crock in layers, sprinkling salt between each layer, and
let stand over night. Then put 6 lbs. sugar in f gallon of vinegar,
add 2 oz. each of allspice, pepper, cinnamon and cloves, and 2 table-
spoons of celery seeds (tied in a bag); boil it and pour hot on the
cabbage.
PICKLED CANTELOPE.- Select melons which are neither soft.
yellow, nor yet very green; pare, remove the seetls and soft inside,
542 SWEET PICKLES ✪ Pickled Cantaloupe
Page 402 · 8 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
These are made from any of the fruits suitable for preserving, and also from some of the vegetables. The strength of the syrup used varies from 1 to 4 lbs. sugar to the quart of vinegar, as vinegar varies in strength and some people like it sweeter than others, but it is better to have the syrup rich. The best sugar to use is the best light brown or coffee " C " sugar; some use maple sugar.
The spices generally used are cinnamon and cloves, although allspice, mace and ginger are sometimes added, and can be used by any who desire them. The spices should be tied in a muslin bag before being boiled in the syrup, or they will discolor such fruits as apples, pears, etc.
Apples, melon rinds, cucumbers and pears should be steamed until tender enough to pierce with a broom straw or fork before pouring the hot syrup over them, as it then penetrates them more readily. Smooth skinned fruits, like plums, etc., should be pricked with a needle before being cooked in the syrup. Peaches if very ripe
do not need steaming, but otherwise they do. They are sometimes merely rubbed well with a cloth; some people wash them first with a weak lye, and some cooks peel them.
The method of making sweet pickles is to prepare the syrup, bring it to a boil, put in the pickles, and boil until tender; then put into jars and put away when cold. Another way is to preioare the syrup and pour it boiling hot on the pickles; let stand until next day, drain off the syrup, boil it, pour on hot again, and repeat this for 4 or 5 days; then seal hot. Either plan works well.
A Hint. — Many people do not know that sweet pickles can be made from preserves of almost any kind. All that is needed is to take the syrup, add vinegar and any spices desired, boil it up, and pour it again on the fruit.
PICKLED APPLES — Peel and core them, and steam until tender; prepare a syrup of 3 lbs. sugar to 1 quart of vinegar, add spices (tied in a bag) bring to a boil, put in the apples, let simmer quietly 2 minutes, then put in jars and seal.
CRAB APPLES — Select good apples, take out the blossom end, steam until a fork will readily pierce them; prepare a rich syrup of 3^ lbs. sugar to 1 pint vinegar, add spices, and [illustration: crab apple]
ish like sweet apples.
PICKLED BEETS. — Boil them until tender, in a porcelaindined kettle, and when cold slice them crossways, as the appearance is better than if cut lengthways; put in jars and pour on a hot rich syrup of vinegar, sugar, and spices to taste (put the spices in a bag).
PICKLED BLACKBERRIES — Prepare a syrup of 2 pints vinegar, 4 lbs. sugar, and | oz. each of cinnamon and cloves; bring it to a boil, put in 10 lbs. berries, simmer for ^ hour, and put into jars.
Blueberries, Raspberries and Strawberries can be put up the same way.
PICKLED RED CABBAGE.— Cut fine 8 heads of red cabbage, pack it in a crock in layers, sprinkling salt between each layer, and let stand over night. Then put 6 lbs. sugar in 1 gallon of vinegar, add 2 oz. each of allspice, pepper, cinnamon and cloves, and 2 tablespoons of celery seeds (tied in a bag); boil it and pour hot on the cabbage.
PICKLED CANTELOPE.- Select melons which are neither soft, yellow, nor yet very green; pare, remove the seeds and soft inside,
Records on this page
Sweet PicklesPickled ApplesPickled BlackberriesPickled BeetsPickled BlackberriesPickled Red CabbagePickled CherriesPickled Cantaloupe