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 No 2(Pickles.) - (The Lady's Own Cookery Book)
About midsummer take your walnuts, run a knitting-needle through them,
and lay them in vinegar and salt, sufficiently strong to bear an egg.
Let them remain in this pickle for three weeks; then make some fresh
pickle; shift them into it, and let them lie three weeks longer; take
them out, and wipe them with a clean cloth; and tie up every nut in a
clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace,
mustard, garlic, and horseradish; and to a hundred nuts put one ounce of
ginger, one ounce of pepper, and of cloves and mace a quarter of an
ounce each, two small nutmegs, and half a pint of mustard seed. All the
pickles to be done in raw vinegar (that is, not boiled). It is always
recommended to have the largest double nuts, being the best to pickle.
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