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.
Vinegar No 3(Pickles.) - (The Lady's Own Cookery Book)
To every gallon of water put three pounds of Malaga raisins; stop it up
close, and let it stand in the cellar two years.
Elder-flower Vinegar No 3Pick the flowers before they are too much blown from the stalks, and dry
them in the sun, but not when it is very hot. Put a handful of them to a
quart of the best white wine vinegar, and let it stand a fortnight.
Strain and draw it off, and put it into a cask, keeping out about a
quart. Make it very hot, and put it into your cask to produce
fermentation. Stop it very close, and draw it off when wanted.
Raspberry Vinegar No 3Fill a jug with raspberries; add as much of the best vinegar as the jug
will hold; let the fruit steep ten or twelve days; then strain the
liquor through a fine sieve, without squeezing the raspberries; put
three pounds of lump sugar to a quart of juice, and skim it.
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