Wash and wipe until dry, small unripe cucumtsrs. Put into
a stone jar and cover with a brine made by adding 1 cupful of
salt✪ Cucumber Pickles to every quart of water used. Have the brine cool when added
to the cucumbers. Let stand 24 hours. Heat to near the boiling
point, drain and wipe the cucumbers dry. Cover them with
fresh, cold water, the colder the better. Bring to the boiling
point. Drain and cook the cucumbers, a few at a time, in the
cider vinegar boiled with the peppers. Can in sterilized jars,
pouring the hot vinegar over the pickles. Seal. Sweet pickles
may be made by adding sugar and spices to the vinegar.
Dill Pickles
Use cucumbers about 8 inches long. Wash and wipe until
dry and arrange in layers in a stone jar, placing between every
layer a small red pepper cut in pieces, a large bunch of dill seed
on the stalk and a few clean grape leaves. Repeat the process
until the cucumbers have been used. Then add 4 cupfuls of salt
to 3 gallons of water, boil and skim, adding suflBcient water to
make 3 gallons of the brine after the boiling. When cool, pour
over the cucumbers. Spread more dill, grape leaves and a clean
cloth over the top. Cover with a plate weighted down with a
heavy block and let stand 3 weeks before using any of the pickles.
Wash the cloth over the top of the jar two times every week.
Dill Pickles
50 medium-sized cucumbers 6 quarts water
1 large bunch dill l^^ quarts vinegar
% cupful mustard seed IVq cupfuls salt
^ cupful grated horseradish ✪ Dill Pickles brine
Wash the cucumbers and place in a brine overnight. Make
a brine by using i/2 cupful of salt to every gallon of water.
Drain the cucumbers in the morning and arrange them in layers
in sterile glass fruit jars. Between every layer place some of
78 THE FAEM COOK AND RULE BOOK
the dill, horseradish and mustard seed. Heat the vinegar, water
and salt together. When boiling hot, pour the liquid over the
cucumbers and seal.
Beet Pickles
Wash the beets carefully, but do not cut off the roots, and
leave at least 3 inches of the tops on to prevent "bleeding^' dur-
ing the cooking. Boil the beets until almost tender, plunge in
cold water, remove skins and cut or slice as desired.
For sour pickles boil the beets in vinegar until thoroughly
cooked. Then pour in sterilized cans, add 1 teaspoonful of salt✪ Beet Pickles
to every quart and pour in the boiling vinegar. Seal.
Sweet beet pickles are made by using a syrup instead of the
vinegar and salt. To make the syrup boil 4 cupfuls of sugar
with 2 cupfuls of vinegar and 2 tablespoonfuls of whole cloves
and 1 tablespoonful of stick cinnamon. Tie the spices in a piece
of thin muslin. Bring the syrup to the boiling point and boil
the beets in it 5 minutes. Pour in sterilized jar^ and seal.
Sweet Sliced Cucumber
1 quart large cucumbers 18 whole cloves
1 onion 1 tablespoonful mustard seed
1 green pepper .% teaspoonful celery seed
1 cupful brown sugar salt
1 teaspoonful turmeric vinegar to cover✪ Sweet Sliced Cucumber
Peel and slice the cucumbers. Remove the seeds from the
pepper and cut in small, thin slices. Slice the onion and sprinkle
with a little salt, and let stand overnight. In the morning,
drain, add the other ingredients, using white mustard seed, and
boil until tender. Can in sterilized jars and seal.
Mustard Pickles ✪ Mustard Pickles
Page 38 · 6 recipe records on this page
Presented as published in 1923. 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
Wash and wipe until dry, small unripe cucumbers. Put into a stone jar and cover with a brine made by adding 1 cupful of salt to every quart of water used. Have the brine cool when added to the cucumbers. Let stand 24 hours. Heat to near the boiling point, drain and wipe the cucumbers dry. Cover them with fresh, cold water, the colder the better. Bring to the boiling point. Drain and cook the cucumbers, a few at a time, in the cider vinegar boiled with the peppers. Can in sterilized jars, pouring the hot vinegar over the pickles. Seal. Sweet pickles may be made by adding sugar and spices to the vinegar.
Dill Pickles
Use cucumbers about 8 inches long. Wash and wipe until dry and arrange in layers in a stone jar, placing between every layer a small red pepper cut in pieces, a large bunch of dill seed on the stalk and a few clean grape leaves. Repeat the process until the cucumbers have been used. Then add 4 cupfuls of salt to 3 gallons of water, boil and skim, adding sufficient water to make 3 gallons of the brine after the boiling. When cool, pour over the cucumbers. Spread more dill, grape leaves and a clean cloth over the top. Cover with a plate weighted down with a heavy block and let stand 3 weeks before using any of the pickles. Wash the cloth over the top of the jar two times every week.
Dill Pickles
50 medium-sized cucumbers 6 quarts water
1 large bunch dill l^^ quarts vinegar
% cupful mustard seed IVq cupfuls salt
^ cupful grated horseradish brine
Wash the cucumbers and place in a brine overnight. Make a brine by using i/2 cupful of salt to every gallon of water. Drain the cucumbers in the morning and arrange them in layers in sterile glass fruit jars. Between every layer place some of
the dill, horseradish and mustard seed. Heat the vinegar, water and salt together. When boiling hot, pour the liquid over the cucumbers and seal.
Beet Pickles
Wash the beets carefully, but do not cut off the roots, and leave at least 3 inches of the tops on to prevent "bleeding^' during the cooking. Boil the beets until almost tender, plunge in cold water, remove skins and cut or slice as desired.
For sour pickles boil the beets in vinegar until thoroughly cooked. Then pour in sterilized cans, add 1 teaspoonful of salt to every quart and pour in the boiling vinegar. Seal.
Sweet beet pickles are made by using a syrup instead of the vinegar and salt. To make the syrup boil 4 cupfuls of sugar with 2 cupfuls of vinegar and 2 tablespoonfuls of whole cloves and 1 tablespoonful of stick cinnamon. Tie the spices in a piece of thin muslin. Bring the syrup to the boiling point and boil the beets in it 5 minutes. Pour in sterilized jars and seal.
Sweet Sliced Cucumber
1 quart large cucumbers 18 whole cloves
1 onion 1 tablespoonful mustard seed
1 green pepper .% teaspoonful celery seed
1 cupful brown sugar salt
1 teaspoonful turmeric vinegar to cover
Peel and slice the cucumbers. Remove the seeds from the pepper and cut in small, thin slices. Slice the onion and sprinkle with a little salt, and let stand overnight. In the morning, drain, add the other ingredients, using white mustard seed, and boil until tender. Can in sterilized jars and seal.
Mustard Pickles
Records on this page
Cucumber PicklesDill PicklesTomato RelishBeet PicklesSweet Sliced CucumberMustard Pickles