2 oz. whole black pepper. 2 oz. nutmeg.
3 lbs. sugar. Vinegar.
Use fresh cucumbers (size for eating) and put in brine for
two days. Then soak them in fresh water until not so salty. Wipe
dry, cut in pieces one inch thick. Boil cucumbers until tender in
vinegar enough to cover. Add seasonings just before canning. Two
lemons sliced add very much to the flavor. Add 3 lbs. of sugar if
desired sweet.
Mrs. W. W. Berly.
DUTCH SALAD PICKLE.
Following vegetables should be ground coarsely before measur-
ing:
1 qt. green tomatoes. 9 green peppers without seed.
1 qt. white onions. 1/2 cup salt.
1 cabbage.
Put above ingredients in kettle, pour over enough water to keep
from sticking. Boil about 5 minutes, then drain off water and add
dressing.
90 ATLANTA WOMAN'S CLUB COOK BOOK
Dressing.
5 t-spoons dry mustard. 1 cup flour.
31/2 cups sugar. 2 qts. vinegar.
Mix and cook until thick. Add above ingredients with 1 quart
of small cucumber pickles. Cook all one-half hour.
Mrs. Chas. W. Bell.
CABBAGE PICKLE NO. 1.
1 large head cabbage. 2 qts. vinegar.
1 qt. green tomatoes. 3 t-spoon flour.
1/2 doz. onions. 2 t-spoon mustard.
3 cups sugar. 2 t-spoons allspice.
2 t-spoon tumeric✪ Cabbage Pickle No. 1.
Chop cabbage, tomatoes, and onions fine. Add water enough
to cover, stand over night. Drain in the morning. Add all vinegar
except 1/2 cup for mixing spices. Boil until tender; add flour to
vinegar with spices, making a paste. Add this to pickle, then sugar.
Boil 20 minutes. If too thick, add a little vinegar and boil two min-
utes or more. Seal hot.
Mrs. Tom Germany,
LaFayette, Ala.
CABBAGE PICKLE NO. 2.
11/4 doz. cucumbers, (chopped 8 green bell peppers.
fine). 2 oz. white mustard seed.
2 large heads cabbage. 1 oz. tumeric.
2 doz. small onions. 1/2 box ground mustard.
2 lbs. white sugar✪ Cabbage Pickle No. 2.
Chop all vegetables well, sprinkling a little salt through them
and let stand over night. Drain well, place in preserving kettle and
add mustard seed, sugar, ground mustard and tumeric. Cover with
good vinegar and boil until thick. Seal hot.
Mrs. Oscar McKenzie.
RUMMAGE PICKLE.
1 qt. tomatoes. 1 qt. onions.
1 qt. cabbage. 1 qt. apples.
1 stalk celery. 4 or 5 green peppers.
1/2 cup salt. 2 lbs. sugar.
1 t-spoon each mustard✪ Rummage Pickle, cloves,
allspice, cinnamon and cel-
ery seed.
Chop fine or leave coarse. Sprinkle salt over this and mix
well. Let stand five or six hours, or over night. Place vinegai
over fire into which sugar has been mixed. Add spices and celery
seed. Drain vegetables by squeezing out handsful and drop in vin-
egar. Let boil a few minutes— not too long. Stir from bottom so
all will be cooked alike. Add 4 or 5 hot peppers if desired.
Mrs. Charles Walker.
PICKLES, MARMALADES AND RELISHES
91
SOUR KRAUT PICKLE.
1 qt. sour kraut. 1 cup brown sugar.
3 large onions, (sliced). 14 t-spoon tumeric powder.
14 t-spoon ground mustard. i/^ t-spoon black pepper ground.
Put in jar and cover with cold strong vinegar. Canned kraut
is fine for making this pickle. Wash and squeeze to remove all
water ; if not enough salt, add necessary amount to suit taste.
Mrs. Wm. A. Davis.
ARTICHOKE PICKLES.
pk. artichokes.
pts. vinegar.
large onions.
cups sugar.
tbls. white mustard seed.
Grind artichokes and onions.
1 tbls. celery seed.
4 t-spoons salt.
1 t-spoon tumeric.
1 t-spoon cayenne pepper.
Cook all together until done.
Mrs. Wm. L. Percy.
Page 46 · 3 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 oz. whole black pepper. 2 oz. nutmeg.
3 lbs. sugar. Vinegar.
Use fresh cucumbers (size for eating) and put in brine for two days. Then soak them in fresh water until not so salty. Wipe dry, cut in pieces one inch thick. Boil cucumbers until tender in vinegar enough to cover. Add seasonings just before canning. Two lemons sliced add very much to the flavor. Add 3 lbs. of sugar if desired sweet.
Mrs. W. W. Berly.
DUTCH SALAD PICKLE. Following vegetables should be ground coarsely before measuring:
1 qt. green tomatoes. 9 green peppers without seed.
1 qt. white onions. 1/2 cup salt.
1 cabbage.
Put above ingredients in kettle, pour over enough water to keep from sticking. Boil about 5 minutes, then drain off water and add dressing.
Dressing.
5 t-spoons dry mustard. 1 cup flour.
31/2 cups sugar. 2 qts. vinegar.
Mix and cook until thick. Add above ingredients with 1 quart of small cucumber pickles. Cook all one-half hour.
Mrs. Chas. W. Bell.
CABBAGE PICKLE NO. 1. 1 large head cabbage. 2 qts. vinegar.
1 qt. green tomatoes. 3 t-spoon flour.
1/2 doz. onions. 2 t-spoon mustard.
3 cups sugar. 2 t-spoons allspice.
2 t-spoon tumeric.
Chop cabbage, tomatoes, and onions fine. Add water enough to cover, stand over night. Drain in the morning. Add all vinegar except 1/2 cup for mixing spices. Boil until tender; add flour to vinegar with spices, making a paste. Add this to pickle, then sugar. Boil 20 minutes. If too thick, add a little vinegar and boil two minutes or more. Seal hot.
Mrs. Tom Germany, LaFayette, Ala.
CABBAGE PICKLE NO. 2. 11/4 doz. cucumbers, (chopped 8 green bell peppers.
fine). 2 oz. white mustard seed.
2 large heads cabbage. 1 oz. tumeric.
2 doz. small onions. 1/2 box ground mustard.
2 lbs. white sugar.
Chop all vegetables well, sprinkling a little salt through them and let stand over night. Drain well, place in preserving kettle and add mustard seed, sugar, ground mustard and tumeric. Cover with good vinegar and boil until thick. Seal hot.
Mrs. Oscar McKenzie.
RUMMAGE PICKLE. 1 qt. tomatoes. 1 qt. onions.
1 qt. cabbage. 1 qt. apples.
1 stalk celery. 4 or 5 green peppers.
1/2 cup salt. 2 lbs. sugar.
1 t-spoon each mustard, cloves, allspice, cinnamon and celery seed. Chop fine or leave coarse. Sprinkle salt over this and mix well. Let stand five or six hours, or over night. Place vinegai over fire into which sugar has been mixed. Add spices and celery seed. Drain vegetables by squeezing out handsful and drop in vinegar. Let boil a few minutes— not too long. Stir from bottom so all will be cooked alike. Add 4 or 5 hot peppers if desired.
Mrs. Charles Walker.
SOUR KRAUT PICKLE. 1 qt. sour kraut. 1 cup brown sugar.
3 large onions, (sliced). 14 t-spoon tumeric powder.
14 t-spoon ground mustard. i/^ t-spoon black pepper ground.
Put in jar and cover with cold strong vinegar. Canned kraut is fine for making this pickle. Wash and squeeze to remove all water ; if not enough salt, add necessary amount to suit taste.
Mrs. Wm. A. Davis.
ARTICHOKE PICKLES.
pk. artichokes.
pts. vinegar.
large onions.
cups sugar.
tbls. white mustard seed.
Grind artichokes and onions.
1 tbls. celery seed.
4 t-spoons salt.
1 t-spoon tumeric.
1 t-spoon cayenne pepper.
Cook all together until done. Mrs. Wm. L. Percy.
Records on this page
Cabbage Pickle No. 1Cabbage Pickle No. 2Rummage Pickle