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.
Walnuts Green(Pickles.) - (The Lady's Own Cookery Book)
Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and
pour it boiling hot over the walnuts, tying them down close for fourteen
days; then take them out of the leaves and liquor, wrap them in fresh
leaves, and put them in your pots. Over every layer of walnuts, strew
pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make
the pickle of the best white wine vinegar, boiling in the pickle the
same sort of spices, with the addition of horseradish, and pour it
boiling hot upon the walnuts. Tie them close down; they will be ready to
eat in a month, and will keep for three or four years.
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