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 Sliced(Pickles.) - (The Lady's Own Cookery Book)
Take cucumbers not full grown, slice them into a pewter dish; to twelve
cucumbers put three or four onions sliced, and as you do them strew salt
on them; cover them with a pewter dish, and let them stand twenty-four
hours. Then take out the onions, strain the liquor from the cucumbers
through a colander, and put them in a well glazed jar, with a pickle
made of white wine vinegar, distilled in a cold still, with seasoning of
mace, cloves, and pepper. The pickle must be poured boiling hot upon
them, and then cover them down as close as possible. In four or five
days take them out of the pickle, boil it, and pour it on as before,
keeping the jar very close. Repeat this three times; cover the jar with
a bladder, and leather over it; the cucumbers will keep the whole year,
and be of a fine sea-green, but perhaps not of so fine colour when first
you open them; they will become so, however, if the vinegar is really
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