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(Pickles And Catsup) - (Favorite Dishes)

From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager.
Take small cucumbers, onions, beans, cauliflower, broken up, and pour
over boiling hot brine made of one teacup of coarse salt to a gallon
of water, for three mornings. The fourth morning drain well. (I put
into a flour sack and hang out doors until dry.) To one gallon of good
cider vinegar put a teaspoon of pulverized alum, four of white mustard
seed, two of celery seed, five or six tiny red peppers, a handful of
cloves and as much of stick cinnamon; pour over the pickles when real
hot; add a good quantity of horseradish root to keep pickles from

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Always use the cucumbers which come late in the season for pickles.
Cut small green cucumbers from vine, leaving a half-inch of stem.
Scrub with vegetable brush, place in a bowl and pour over a brine
almost strong enough to float an egg; 3/4 cup of salt to seven cups of
cold water is about the right proportion. Allow them to stand over
night in this brine. Drain off salt water in the morning. Heat a small
quantity of the salt water and pour over small onions which have been
"skinned." Use half the quantity of onions you have of cucumbers, or
less. Allow the onions to stand in hot salt water on back of range a
short time. Heat 1 cup of good sharp cider vinegar, if too sour, add
1/2 cup of water, also add 1 teaspoonful of sugar, a couple of whole
cloves; add cucumbers and onions (drained from salt water, after
piercing each cucumber several times with a silver fork). Place a
layer at a time in an agate stew-pan containing hot vinegar. Allow
them to remain a few minutes until heated through, when fill heated
glass jars with cucumbers and onions; pour hot vinegar over until jars
are quite full. Place rubbers on jars and screw on tops. These pickles
will be found, when jars are opened in six months' time, almost as
crisp and fine as when pickles are prepared, when taken fresh from the
vines in summer. Allow jars to stand 12 hours, when screw down tops
again. Press a knife around the edge of jar tops before standing away
to be sure the jars are perfectly air-tight.

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Pour enough boiling water over pickles to cover them, and let stand
twenty-four hours; measure water so that you may know what quantity of
vinegar to use. Take them out of water, wiping each one separately
with dry towel; place in close layers in stone jar. To one gallon of
vinegar, add one cup of salt, two tablespoons of pulverized alum, same
of cloves, allspice, mustard, and cinnamon; put all in vinegar, and
let come to boil; pour this over pickles. When cool, place plate
over, and add a weight. Pickles prepared in this way will keep nicely
a year.

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Wash your cucumbers; then pour boiling water on them, and let them
stand eighteen hours. Take them out, and make a brine of one pint of
salt to one gallon of water; pour on boiling hot; let stand
twenty-four hours. Then wipe them dry, and pack them in your jar.
Put in slips of horseradish, and what spices you like. Cover with
cold cider vinegar. Put grape leaves on the top. They are ready to
use in twenty-four hours, and if the vinegar is pure cider vinegar,
will keep indefinitely.

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Cucumber Pickles

Soak the cucumbers in strong brine over night; in the morning scald a

few at a time in a little vinegar, covering tight and stirring often. As

they are done, put in bottles, with one or two peppers in each one, and

pour over the following scalding vinegar and seal: To 3 quarts of

vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick

cinnamon, half the quantity of whole cloves, and a small piece of alum.

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