Materials for Pickles. — Cucumbers, green tomatoes,
watermelon rind, apples, crab apples, peaches, and pears
make the best pickles. Use only the purest spices and the
best cider vinegar. Whole spices are better to use than
ground spices. If ground spices are used, tie them in a
tiny muslin bag.
General Rules for Pickling. — 1. Never use brass, cop-
per, or tin utensils in making pickles.
2. Clean the pickles thoroughly by washing in several
waters, remove all stem ends and sort according to size.
3. A small portion of alum improves cucumber pickles,
but too much is injurious.
4. Do not boil the vinegar too long, — not over 10 to
15 minutes, — for it loses its strength.
5. Keep the pickles covered with vinegar in good,
clean glass or stone jars. A few pieces of horseradish
added prevent scum from forming on the surface of the
vinegar.
6. If cucumbers are soaked in a brine overnight before
pickling they will be firmer, have more of the salt taste,
212 DOMESTIC SCIENCE
and will keep better. A brine made of about J/^ cupful
of salt to a quart of water is the proportion most commonly
used.
Sweet Pickle for Fruits
2}4: c. brown sugar 1 tsp. whole cloves
1 c. vinegar (medium sour) 14 oz. cinnamon
Method. — Cook the sugar, vinegar, and spices together
for about 15 to 20 minutes. Put in the fruit and cook until
it begins to get tender. Remove from the fire and put
into a large jar. The next day pour off the vinegar, reheat
it, and pour again over the fruit. Do this several successive
days until the fruit is tender. Weigh down a plate on top
of the pickles to hold them under the vinegar.
Sweet Pickle for Vegetables
2 lbs. sugar to 2 qts. of vinegar (medium sour)
2 tbsp. of cinnamon or stick cinnamon
2 tbsp. of cloves }4 lb. mustard seed
2 tbsp. ginger or allspice ^ tbsp. red pepper
Method. — Cook pickle ingredients together until some-
what boiled down, and pour over the vegetables. Reheat
the pickle 3 or 4 successive mornings and return to the
vegetables.
APPLICATION
1. Pickled Green Tomato
Method. — Wash and stem small green tomatoes and
slice in 3^-inch slices. Cook in slightly salted water,
(allow 1 teaspoonful of salt to a quart of water). Cook
until tender, being careful not to mash the slices. Drain
and put immediately into cold water to make crisp. Let
stand an hour. Make a hot pickle as for vegetables and
pour over the tomatoes on 3 successive days. If one desires
a few slices of onion may be added to the tomatoes.
PICKLING 213
2. Sweet Pickles— Peach
^ peck peaches 2 lbs. brown sugar
1 pt. vinegar 1 oz. stick cinnamon
Method. — Make a pickle of sugar, vinegar, and cinna-
mon. Scald the peaches and remove the wool by rubbing
with a towel. Do not stick cloves into them. If very
ripe, pour the hot sirup over them on 3 successive mornings.
If hard, cook a few minutes in the hot pickle; then pour on
the hot pickle on 2 successive days.
2. Sweet Pickled Pears
Method. — Select sound fruit not too ripe, and pare and
leave whole with stems on. Cook until tender and pour
the hot pickle over them several successive mornings. Use
same pickle as for peaches.
3. Watermelon Pickles ✪ Cucumber Pickles
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Materials for Pickles. — Cucumbers, green tomatoes,
watermelon rind, apples, crab apples, peaches, and pears
make the best pickles. Use only the purest spices and the
best cider vinegar. Whole spices are better to use than
ground spices. If ground spices are used, tie them in a
tiny muslin bag.
General Rules for Pickling. — 1. Never use brass, cop-
per, or tin utensils in making pickles.
2. Clean the pickles thoroughly by washing in several
waters, remove all stem ends and sort according to size.
3. A small portion of alum improves cucumber pickles,
but too much is injurious.
4. Do not boil the vinegar too long, — not over 10 to
15 minutes, — for it loses its strength.
5. Keep the pickles covered with vinegar in good,
clean glass or stone jars. A few pieces of horseradish
added prevent scum from forming on the surface of the
vinegar.
6. If cucumbers are soaked in a brine overnight before
pickling they will be firmer, have more of the salt taste,
212 DOMESTIC SCIENCE
and will keep better. A brine made of about J/^ cupful
of salt to a quart of water is the proportion most commonly
used.
Sweet Pickle for Fruits
2}4: c. brown sugar 1 tsp. whole cloves
1 c. vinegar (medium sour) 14 oz. cinnamon
Method. — Cook the sugar, vinegar, and spices together
for about 15 to 20 minutes. Put in the fruit and cook until
it begins to get tender. Remove from the fire and put
into a large jar. The next day pour off the vinegar, reheat
it, and pour again over the fruit. Do this several successive
days until the fruit is tender. Weigh down a plate on top
of the pickles to hold them under the vinegar.
Sweet Pickle for Vegetables
2 lbs. sugar to 2 qts. of vinegar (medium sour)
2 tbsp. of cinnamon or stick cinnamon
2 tbsp. of cloves }4 lb. mustard seed
2 tbsp. ginger or allspice ^ tbsp. red pepper
Method. — Cook pickle ingredients together until some-
what boiled down, and pour over the vegetables. Reheat
the pickle 3 or 4 successive mornings and return to the
vegetables.
APPLICATION
1. Pickled Green Tomato
Method. — Wash and stem small green tomatoes and
slice in 3^-inch slices. Cook in slightly salted water,
(allow 1 teaspoonful of salt to a quart of water). Cook
until tender, being careful not to mash the slices. Drain
and put immediately into cold water to make crisp. Let
stand an hour. Make a hot pickle as for vegetables and
pour over the tomatoes on 3 successive days. If one desires
a few slices of onion may be added to the tomatoes.
PICKLING 213
2. Sweet Pickles— Peach
^ peck peaches 2 lbs. brown sugar
1 pt. vinegar 1 oz. stick cinnamon
Method. — Make a pickle of sugar, vinegar, and cinna-
mon. Scald the peaches and remove the wool by rubbing
with a towel. Do not stick cloves into them. If very
ripe, pour the hot sirup over them on 3 successive mornings.
If hard, cook a few minutes in the hot pickle; then pour on
the hot pickle on 2 successive days.
2. Sweet Pickled Pears
Method. — Select sound fruit not too ripe, and pare and
leave whole with stems on. Cook until tender and pour
the hot pickle over them several successive mornings. Use
same pickle as for peaches.
3. Watermelon Pickles