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 To Preserve(Pickles.) - (The Lady's Own Cookery Book)
Take some small cucumbers, and large ones that will cut in quarters, but
let them be as green and as free from seeds as you can get them. Put
them into a narrow-mouthed jar, in strong salt and water, with a
cabbage-leaf to keep them from rising; tie a paper over them, and set
them in a warm place till they are yellow. Then wash them out, and set
them over the fire in fresh water, with a little salt and a fresh
cabbage-leaf over them. Cover the pan very close, but be sure you do not
let them boil. If they are not of a fine green, change the water, which
will help them; then make them hot, and cover them as before. When you
find them of a good green, take them off the fire, and let them stand
till they are cold: then cut the large ones into quarters; take out the
seeds and soft parts, put them into cold water, and let them stand two
days; but change the water twice each day, to take out the salt; put a
pound of refined sugar to a pint of water, and set it over the fire;
when you have skimmed it clear, put in the rind of a lemon and an ounce
of ginger, scraping off the outside. Take your syrup off as soon as it
is pretty thick, and, when it is cold, wipe the cucumbers dry and put
them into it. Boil the syrup once in two or three days for three weeks,
and strengthen the syrup if required, for the greatest danger of
spoiling them is at first. When you put the syrup to the cucumbers, wait
till it is quite cold.
Cucumbers To Preserve GreenTake fine large green cucumbers; put them in salt and water till they
are yellow; then green them over fresh salt and water in a little roch
alum. Cover them close with abundance of vine leaves, changing the
leaves as they become yellow. Put in some lemon-juice; and, when the
cucumbers are of a fine green, take them off and scald them several
times with hot water, or make a very thin syrup, changing it till the
raw taste of the cucumbers is taken away. Then make a syrup thus: to a
pound of cucumbers take one pound and a half of double-refined sugar;
leave out the half pound to add to them when boiled up again; put
lemon-peel, ginger cut in slices, white orris root, and any thing else
you like to flavour with; boil it well; when cool, put it to the
cucumbers, and let them remain a few days. Boil up the syrup with the
remainder of the sugar; continue to heat the syrup till they look clear.
Just before you take the syrup off, add lemon-juice to your taste.
Melons Or Cucumbers To PreserveCut and pare a thoroughly ripe melon into thick slices; put them into
water till they become mouldy; then put them into fresh water over the
fire to coddle, not to boil. Make a good syrup; when properly skimmed,
and while boiling, put your melon in to boil for a short time. The syrup
should be boiled every day for a fortnight; do not put it to the melon
till a little cold: the last time you boil the syrup, put it into a
muslin bag; add one ounce of ginger pounded and the juice and rind of
two lemons; but, if a large melon, allow an additional ounce of ginger.
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