Other Recipes from PICKLES.Butter Scotch. Mrs. Edward E. Powers.
For Six Hundred Pickles. Mrs. M. E. Wright.
Cucumber Pickles. Mrs. H. T. Van Fleet.
Chow-chow. Mrs. Alice Kraner.
Chow-chow. Mrs. C. C. Stoltz.
Pickled Onions. Mrs. Dr. Fisher.
Pickled Peaches. Mrs. Dr. Fisher.
Mango Pickles. Mrs. W. H. Eckhart.
Mixed Pickles. Maud Stoltz.
Tomato Chow-chow. Mrs. A. H. Kling.
Spanish Pickle. Mrs. W. H. Eckhart.
Celery, Or French Pickle. Mrs. F. E. Blake.
Green Tomato Pickle. Mrs. F. R. Saiter.
Cucumber Pickles. Kittie M. Smith.
Chopped Pickle. Mrs. S. A. Powers.
Currant Catsup. Mrs. E.
Flint Pickles. Mrs. Laura Martin Everett.
Tomato Catsup. Mrs. G. Livingston.
Tomato Catsup. Mrs. Alice Kraner.
Cold Catsup. Mrs. F. E. Blake.
Common Catsup. Mrs. F. E. Blake.
Gooseberry Catsup. Evelyn Gailey.
Spiced Grapes. Mrs. G. A. Livingston.
Pickled Pears. Mrs. F. E. Blake.
Rosa's Sweet Pickle.
Cucumbers No 2(Pickles.) - (The Lady's Own Cookery Book)
In a large earthen pan mix spring water and salt well together, taking
two pounds of salt to every gallon of water. Throw in your cucumbers,
wash them well, and let them remain for twelve hours; then drain and
wipe them very dry, and put them into a jar. Put into a bell-metal pot a
gallon of the best white wine vinegar, half an ounce of cloves and of
mace, one ounce of allspice, one ounce of mustard-seed, a stick of
horseradish sliced, six bay-leaves, a little dill, two or three races of
ginger, a nutmeg cut in pieces, and a handful of salt. Boil all
together, and pour it over the cucumbers. Cover them close down, and let
them stand twenty-four hours, then pour off the vinegar from them, boil
it, pour it over them again, and cover them close: repeat this process
every day till they are green. Then tie them down with bladder and
leather; set them in a cool dry place, and they will keep for three or
four years. Beans may be pickled in the same manner.
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