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.
Lemons No 1(Pickles.) - (The Lady's Own Cookery Book)
Cut the lemons through the yellow rind only, into eight parts; then put
them into a deep pan, a layer of salt and a layer of lemons, so as not
to touch one another; set them in the chimney corner, and be sure to
turn them every day, and to pack them up in the same manner as before.
This you must continue doing fifteen or sixteen days; then take them out
of the salt, lay them in a flat pan, and put them in the sun every day
for a month; or, if there should be no sun, before the fire; then put
them in the pickle; in about six months they will be fit to eat. Make
the pickle for them as follows: Take two pounds of peeled garlic, eight
pods of India pepper, when it is green; one pound and a half of ginger,
one pound and a quarter of mustard seed, half an ounce of turmeric; each
clove of the garlic must be split in half; the ginger must be cut in
small slices, and, as no green ginger can be had in Europe, you must
cover the ginger with salt in a clean earthen vessel, until it is soft,
which it will be in about three weeks, or something more, by which means
you may cut it as you please; the mustard seed must be reduced, but not
to powder, and the turmeric pounded fine: mix them well together, and
add three ounces of oil of mustard seed. Put these ingredients into a
gallon of the best white wine vinegar boiled; then put the whole upon
the lemons in a glazed jar, and tie them up close. They will not be fit
in less than six months. When the vinegar is boiled, let it stand to be
cold, or rather lukewarm, before you put it to the lemons, and if you
use more than a gallon of vinegar, increase the quantity of each
ingredient in proportion. Strictly observe the direction first given, to
let the lemons lie in salt fifteen or sixteen days, to turn them every
day, and to let them be thoroughly dry before you put the pickle to
them; it will be a month at least before they are sufficiently dry.
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