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.
Vermont Pickles Cucumbers(Pickles.) - (The Cookery Blue Book)
The first day make a brine strong enough to bear an egg, and pour
boiling hot on the pickles; cover and let them stand twenty-four hours.
The second day drain from the brine and make alum water boiling hot to
cover them well, allowing a piece of alum the size of an egg to every
hundred pickles. Cover tightly again for twenty-four hours. The third
day drain from the alum water and cover with boiling hot vinegar, in
which let them stand for one week. Then heat your vinegar boiling hot
again, and add the following spices, etc., to every hundred: 1
tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of
cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1
cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak
leaves in the bottom of your firkin, or jar, then a layer of pickles and
spices, then leaves again, and so on until full, covering the top with
the leaves, and pouring the boiling vinegar over all. They will be ready
to use in two weeks, and will keep two years. The oak leaves are very
essential for their astringent qualities.
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