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 3(Pickles.) - (The Lady's Own Cookery Book)
Take the large French nuts, wipe them clean, and wrap each in a
vine-leaf; put them into a weak brine of salt and water for a fortnight,
changing it every day, and lay a slate upon them, to keep them always
under, or they will turn black. Drain them, and make a stronger brine,
that will bear an egg; let them lie in that a fortnight longer; then
drain and wipe them very dry, and wrap them in fresh vine-leaves; put
them in jars, and pour on them double-distilled vinegar, which must not
be boiled. To six or eight hundred nuts put two pounds of shalots, one
of garlic, and one of rocambole; a piece of assafotida, of the size
of a pea, tied up in a bit of muslin, and put into each jar, of white,
black, and long pepper, one pound each, half a pound of mace, a quarter
of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two
pounds of allspice, one pound of ginger, two pounds of mustard-seed,
some bay-leaves, and horseradish. The mustard-seed and spice must be a
little bruised. Mix all these ingredients together, and put in a layer
of nuts and then a layer of this mixture; put the assafotida in the
middle; and as the pickle wastes take care to keep the jar filled up
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