Pack the cabbage and other ingredients as tight as you please, so they are kept covered by the vine- gar. Sprinkle the turmeric in layers as you pack, and pour the vinegar on last. Put a weight on the pickles, so as to keep them under the vinegar. After 3 weeks divide the ingredients and put in a large jar, sprinkling the yellow mixture in layers. One small box of Lexington mustard, half the quantity of ground ginger, ^ pint of white mustard seed, washed well first in water and then in vinegar ; 1^ dozen pieces of ginger root, 2 ounces of cinna- mon, broken small ; 1 tablespoonf ul of mace, broken in little pieces ; S tablespoons of sugar, 1 ounce of long pepper, 1^ ounces of turmeric. Pour on 2 gallons of strong white cider or wine vinegar✪ Mrs. Brent's Yellow Pickle ; then 10 or 12 drops of oil of cloves, 1 gill of olive oiL Tie 4 or 5 cloves of garlic in muslin and lay on top. If there is not sufficient of any flavor after a month, add the ingredient necessary. In bleaching the peppers necessary for the pickle, keep it separate and add 5 or 6 at a time, until you think there is enough. 309 THE BLUE GRASS COOK BOOK YELLOW PICKLE Miss Elise White Take cabbage, cauliflower, nasturtium seed, as- paragus, tender com, and beans. Put into a kettle and pour over them boiling salt water and let stand 24 hours. Make this pickle on a clear day, and press the water from each piece and lay to dry on a cloth in the hot sun. The cloth absorbs the moisture and the sun bleaches. By turning them often they become white and receive the turmeric better. One day of hot sun is enough to prepare them for the first vinegar. When dry, put in a jar and cover with cold plain vinegar, with a little turmeric✪ Yellow Pickle. Let stand 2 weeks and add spiced vinegar. Mix the turmeric smoothly before adding to the vinegar. OIL MANGOES Mrs. Henri/ C. Btickner ^ pound of garlic, 1 pound of scraped horseradish, 1 pound of white mustard seed, 1 pound of black mustard seed, 1 pint little white onions, 1 ounce of long peppers, 2 ounces of black pepper, 810 PICKLES 2 ounces of allspice, 2 ounces of turmeric, 1 ounce of mace, 1 ounce of cloves, ^ ounce of ginger, cut up fine, 4 ounces of olive oil. Scald the mangoes when stuffed in well-spiced vinegar. ONION PICKLE 2 gallons small white onions, 1 pint salt. Pour on boiling water and let stand 24 hours. Then boil in sweet milk and water until coddled. Soak a day or two in weak vinegar. Heat enough vinegar to cover and add spices (except allspice, which will make onions dark), and pour over the pickle. PEPPER MANGOES Put the peppers in strong brine for 2 weeks; then put in fresh water till free from salt. For 40 mangoes make a stuffing of 1 pound dried cabbage. Grated onions, horseradish, ginger, mustard, ^ pound each. Mace, cinnamon, cloves, 1 ounce each. 311 THE BLUE GRASS COOK BOOK Sew each pepper and put in a jar. Pour strong vinegar over. The cabbage must be dried and chopped fine. The horseradish dried and scraped well. All ingredients, except cabbage, to be pounded fine. Mix with olive oil or fresh butter. PICKLED WALNUTS ✪ Spiced Vinegar

AI-modernized reading of the original text

Pack the cabbage and other ingredients as tight as you please, so they are kept covered by the vinegar. Sprinkle the turmeric in layers as you pack, and pour the vinegar on last. Put a weight on the pickles, so as to keep them under the vinegar. After 3 weeks divide the ingredients and put in a large jar, sprinkling the yellow mixture in layers. One small box of Lexington mustard, half the quantity of ground ginger, ^ pint of white mustard seed, washed well first in water and then in vinegar ; 1^ dozen pieces of ginger root, 2 ounces of cinnamon, broken small ; 1 tablespoonful of mace, broken in little pieces ; S tablespoons of sugar, 1 ounce of long pepper, 1^ ounces of turmeric. Pour on 2 gallons of strong white cider or wine vinegar ; then 10 or 12 drops of oil of cloves, 1 gill of olive oil Tie 4 or 5 cloves of garlic in muslin and lay on top. If there is not sufficient of any flavor after a month, add the ingredient necessary. In bleaching the peppers necessary for the pickle, keep it separate and add 5 or 6 at a time, until you think there is enough. YELLOW PICKLE Miss Elise White Take cabbage, cauliflower, nasturtium seed, asparagus, tender com, and beans. Put into a kettle and pour over them boiling salt water and let stand 24 hours. Make this pickle on a clear day, and press the water from each piece and lay to dry on a cloth in the hot sun. The cloth absorbs the moisture and the sun bleaches. By turning them often they become white and receive the turmeric better. One day of hot sun is enough to prepare them for the first vinegar. When dry, put in a jar and cover with cold plain vinegar, with a little turmeric. Let stand 2 weeks and add spiced vinegar. Mix the turmeric smoothly before adding to the vinegar. OIL MANGOES Mrs. Henry C. Buckner ^ pound of garlic, 1 pound of scraped horseradish, 1 pound of white mustard seed, 1 pound of black mustard seed, 1 pint little white onions, 1 ounce of long peppers, 2 ounces of black pepper, 2 ounces of allspice, 2 ounces of turmeric, 1 ounce of mace, 1 ounce of cloves, ^ ounce of ginger, cut up fine, 4 ounces of olive oil. Scald the mangoes when stuffed in well-spiced vinegar. ONION PICKLE 2 gallons small white onions, 1 pint salt. Pour on boiling water and let stand 24 hours. Then boil in sweet milk and water until coddled. Soak a day or two in weak vinegar. Heat enough vinegar to cover and add spices (except allspice, which will make onions dark), and pour over the pickle. PEPPER MANGOES Put the peppers in strong brine for 2 weeks; then put in fresh water till free from salt. For 40 mangoes make a stuffing of 1 pound dried cabbage. Grated onions, horseradish, ginger, mustard, ^ pound each. Mace, cinnamon, cloves, 1 ounce each. Sew each pepper and put in a jar. Pour strong vinegar over. The cabbage must be dried and chopped fine. The horseradish dried and scraped well. All ingredients, except cabbage, to be pounded fine. Mix with olive oil or fresh butter. PICKLED WALNUTS

Records on this page

Mrs. Brent's Yellow PickleYellow PickleSpiced VinegarOil MangoesOnion PicklePepper MangoesPickled Walnuts

The Blue grass cook book