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.
Radish Pods(Pickles.) - (The Lady's Own Cookery Book)
Make a pickle with cold spring water and bay salt, strong enough to bear
an egg; put in your pods; lay a thin board on them to keep them under
water, and let them stand ten days. Drain them in a sieve, and lay them
on a cloth to dry; then take as much white wine vinegar as you think
will cover them, boil and put your pods in a jar, with ginger, mace,
cloves, and Jamaica pepper; put your vinegar boiling hot on them; cover
them with a coarse cloth three or four times double, that the steam may
come through a little, and let them stand two days; repeat this two or
three times. When cold, put in a pint of mustard-seed and some
horseradish, and cover them close.
French Beans And Radish PodsGather them while quite small and tender. Keep them in salt and water,
till you get through collecting them--changing the water as often as
once in four or five days. Then scald them with hot salt and water, let
them lie in it till cool, then turn on hot vinegar spiced with
peppercorns, mace and allspice. The radish top, if pickled in small
bunches, are a pretty garnish for other pickles.
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