Ginger is the most wholesome of the spices. Cloves are the strong-
est, mace next, then allspice and cinnamon, and, of course, less of
the stronger should be used. Scalding or parboiling articles to be
pickled makes them absorb the vinegar more easily, but does not
add to their crispness. . Before putting them in vinegar, after par-
boiling, they should be cold and perfectly dry. As heating weakens
it, vinegar for pickles should be very strong, and should only be
brought to boiling point and immediately poured on pickles. Keep
pickles from the air, and when put away in stone jars, if hot vinegar
is used, cover, but do not tie down closely till cold ; a good covering is
first a cloth, then an oil-cloth cover tied over jar ; always see that
the vinegar is at least two inches over the top of the pickles. A dry
wooden spoon or ladle is the only kind that should touch pickles in
jars. If the vinegar loses its strength it should be replaced by fresh,
poured over scalding hot. Some keep pickles from molding by plac-
ing horse-radish or grape leaves over them ; this also gives a nic6
flavor. Clove of Qarlic, given in recipes, is a piece size of a small bean.
PICKLES. 503
^^
Pickled Apples, — Procure green apples size of walnuts and
cook till tender over slow fire in pan witn thick layer of vine leaves
on bottom. Pare with sharp knile, put in same water first cooked
in, cover closely and leave till a nice green ; drain in colander till
cold, put in jars with some mace and a clove or two of garlic, accord-
ing to qdantity of apples, cover with vinegar✪ Pickled Apples and tie down as directed.
Pickled fiean^.— Gather youne beans and put in strong brine of
salt and water ; when turning yellow, which will be in a day or two,
take out and wipe dry. Boil vinegar, adding two ounces pepper
and one ounce each singer✪ Pickled Beans and mace to each quart, and pour over
the beans. A small bit of alum, or teaspoon soda will bring back
the color. Cover to keep in steam, reboil vinegar next day and pour
over hot as before. Or string, wash and cook till tender, take off,
cool and salt as if to use fresh ; pack away in a stone jar or nice
tub, add a weight, then prepare a weak brine and pour over ; cover,
and in a few weeks they win be sour.
Pickled Beets. — Select fine red beets and be careful to clean
without bruisine the skin, or thev will lose much of their color and
sweetness in cooking. Boil two hours and when cold rub off skin
and place whole in jar, (some slice them but they are not as fresh
when served) ; cover with vinegar, first boiled with spices in propor-
tion of half an ounce each cloves, pepper-corns, mace and ginger to
«ach pint, adding when cold another pint ; cover closely and they
will be ready for use next day, when they can be sliced as wanted.
Or take a half cup sugar to each pint vinegar✪ Pickled Beets, flavoring to taste with
•cinnamon and cloves, boil and pour over beets and repeat this sev-
eral days. Before serving cut tne slices into stars, leaves or any
shapes fancied, and a very ornamental dish results. If white beets
Are pickled separately, the slices in same shapes are a nice additioUi
alternated with the red.
Pickled Cabbage. — Shave firm white cabbage into wooden or
•earthen vessel, sprinkling in a handful salt to each cabbage, and let
49tand overnight ; then drain off brine, pressing cabbage well and ✪ Pickled Cabbage
Page 432 · 4 recipe records on this page
Presented as published in 1890. 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
Ginger is the most wholesome of the spices. Cloves are the strongest, mace next, then allspice and cinnamon, and, of course, less of the stronger should be used. Scalding or parboiling articles to be pickled makes them absorb the vinegar more easily, but does not add to their crispness. . Before putting them in vinegar, after parboiling, they should be cold and perfectly dry. As heating weakens it, vinegar for pickles should be very strong, and should only be brought to boiling point and immediately poured on pickles. Keep pickles from the air, and when put away in stone jars, if hot vinegar is used, cover, but do not tie down closely till cold ; a good covering is first a cloth, then an oil-cloth cover tied over jar ; always see that the vinegar is at least two inches over the top of the pickles. A dry wooden spoon or ladle is the only kind that should touch pickles in jars. If the vinegar loses its strength it should be replaced by fresh, poured over scalding hot. Some keep pickles from molding by placing horse-radish or grape leaves over them ; this also gives a nice flavor. Clove of Garlic, given in recipes, is a piece size of a small bean.
Pickled Apples, — Procure green apples size of walnuts and cook till tender over slow fire in pan witn thick layer of vine leaves on bottom. Pare with sharp knile, put in same water first cooked in, cover closely and leave till a nice green ; drain in colander till cold, put in jars with some mace and a clove or two of garlic, according to qdantity of apples, cover with vinegar and tie down as directed.
Pickled Beans. —Gather youne beans and put in strong brine of salt and water ; when turning yellow, which will be in a day or two, take out and wipe dry. Boil vinegar, adding two ounces pepper and one ounce each ginger and mace to each quart, and pour over the beans. A small bit of alum, or teaspoon soda will bring back the color. Cover to keep in steam, reboil vinegar next day and pour over hot as before. Or string, wash and cook till tender, take off, cool and salt as if to use fresh ; pack away in a stone jar or nice tub, add a weight, then prepare a weak brine and pour over ; cover, and in a few weeks they win be sour.
Pickled Beets. — Select fine red beets and be careful to clean without bruising the skin, or thev will lose much of their color and sweetness in cooking. Boil two hours and when cold rub off skin and place whole in jar, (some slice them but they are not as fresh when served) ; cover with vinegar, first boiled with spices in proportion of half an ounce each cloves, pepper-corns, mace and ginger to «ach pint, adding when cold another pint ; cover closely and they will be ready for use next day, when they can be sliced as wanted. Or take a half cup sugar to each pint vinegar, flavoring to taste with •cinnamon and cloves, boil and pour over beets and repeat this several days. Before serving cut tne slices into stars, leaves or any shapes fancied, and a very ornamental dish results. If white beets Are pickled separately, the slices in same shapes are a nice addition alternated with the red.
Pickled Cabbage. — Shave firm white cabbage into wooden or •earthen vessel, sprinkling in a handful salt to each cabbage, and let 49tand overnight ; then drain off brine, pressing cabbage well and
Records on this page
Pickled ApplesPickled BeansPickled BeetsPickled Cabbage