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(Pickles And Relishes) - (The International Jewish Cook Book)

Choose small cucumbers or gherkins for this purpose. Reject all that are
specked or misshapen. Wash them thoroughly; drain off all the water, and
allow them to lay in a tub overnight, thickly salted. In the morning;
wipe the pickles carefully. Lay them in a stone jar or a wooden bucket,
in this way: Put in a layer of pickles. Cut up a few green or red
peppers; put a few pieces in each layer, also a few cloves (remove the
soft heads) and a tablespoon of mustard seed, and one bay leaf, no more.
Then proceed in this way until the pickles are used. Then take half a
pound of the very best ground mustard, tie it in a cloth loosely (use
double cheese-cloth for the purpose), and lay this mustard-bag on top of
the pickles. Boil enough white wine vinegar in a bell metal kettle to
just cover them; add a cup of sugar for every gallon of vinegar, this
does not sweeten them, but tends to preserve them and cut the sharpness
of the vinegar. If the vinegar is very strong, add a cup of water to it
while boiling; it should not "draw" the mouth, but be rather mild. See
that the pickles are well covered with the vinegar, and pour the vinegar
hot over the pickles and mustard. If the vinegar does not completely
cover the pickles, boil more and add. Lay a plate on top of all to keep
the pickles under the vinegar, and when cold tie up. Look them over in a
few weeks, if you find any soft ones among them, boil the vinegar over
again, and pour it over them hot.

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24 cucumbers, 1 quart of small onions, 6 peppers, 2 heads of
cauliflower, 4 cups of sugar, or less; celery or celery seed, 3 quarts
of good vinegar, 1/2 pound of ground yellow mustard, 1 tablespoonful
turmeric powder, 3/4 cup of flour.
The seeds were removed from the cucumbers and cucumbers were cut in
inch-length pieces, or use a few medium-sized cucumbers cut in several
pieces and some quite small cucumbers. (The quantity of cucumbers when
measured should be the same as if the larger ones had been used.) One
quart of small whole onions, 6 peppers, red, green and yellow, two of
each, cut in small pieces. Place all together in an agate preserving
kettle and let stand in salt water over night. In the morning put on
the range, the vegetables in agate kettle, let boil a few minutes,
then drain well. Take three quarts of good vingar, 4 cups of sugar, if
liked quite sweet; 2 teaspoons of either celery seed or celery cut in
small pieces. Put the vinegar, sugar and celery in a preserving
kettle, stand on stove and let come to a boil; then add the other
ingredients. When boiling have ready a half pound of ground mustard,
3/4 cup of flour, 1 tablespoon of turmeric powder, all mixed to a
smooth paste with a little water. Cook until the mixture thickens. Add
all the other ingredients and boil until tender. Stir frequently to
prevent scorching. Can while hot in glass air-tight jars.

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Mustard Pickles

One quart each of tiny whole cucumbers, large cucumbers sliced, green

tomatoes sliced and small button onions, one large cauliflower divided

into flowerettes, and four green peppers cut fine. Make a brine of four

quarts of water and one pint of salt, pour it over the mixed vegetables

and let it stand covered twenty-four hours. Then scald it and turn into

a colander to drain. Mix one cup of flour, six tablespoonfuls of

mustard, and one tablespoonful of turmeric with enough vinegar to make a

smooth paste, add one cup of granulated sugar and sufficient vinegar to

make two quarts in all. Boil this mixture until it is thick and smooth,

stirring constantly, then add the vegetables and heat them through.

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