Pour into a jar 1 gal good cider vinegar salted to taste \\
and then place in it a small cheese cloth bag containing i^ i]
teasp each of whole allspice and cinnamon, 1 teasp whole Ij
cloves and a small piece of ginger root✪ Pickled Yellow Tomatoes. Set the jar in a cool t
place and from day to day drop in carefully selected small ll
yellow tomatoes, first pricking each tomato with a fork, to i
keep them from bursting. When jar is full, cover with a j
stout piece of brown paper and over this tie a strong piece \
of muslin. No cooking is needed, but be careful that the I
tomatoes are well covered with the vinegar. — [P. R. H., no
address.
Pickled Onions I
Select small white onions and peel but do not cut them.
Place in wide mouthed bottles and sprinkle some spices among^
them, using 1 oz whole pepper, 1 tablesp mustard seed✪ Pickled Onions I and a !
few coriander seeds to each qt onions. Cover with cold
vinegar and cork. If the onions absorb the vinegar, add
more to keep them covered. — [Mrs. E. S. D., Wash.
Pickled Onions II
Peel small, white onions, put them over the fire in boiling
water, and when they look clear skim them out and put them
on a clean folded cloth. When quite dry, put them into a jar
and cover them with hot spiced vinegar. If liked a little
sweet, sugar may be added to the spiced vinegar✪ Pickled Onions II according to
taste. The onions must be well covered with vinegar at all
times. — [Mrs. M. B., O.
Pickled String Beans
Select tender, meaty string beans and boil them in salted
water until done, then drain and drop them in a pickle made-
of 1 qt vinegar, Vz cup sugar and 2 tablesp mixed spices✪ Pickled String Beans boiled
together. Let boil up once more after the cooked beans have
been added, and then seal in fruit jars while hot. — [Mrs. A.
J. P., Wis.
Beet Pickles
Select tender beets of uniform size, wash them clean, but
do not cut off the root ends, and allow an inch or two of the
stem ends to remain on. Cover with boiling water and boil
until tender, then remove from the hot water, plunge into cold
water, and then with the hands rub the skins and the root
and stem ends off. Cut out all specks or tough parts, and slice
CABBAGE AND CAULIFLOWER PICKLE 255
or cut into dice, and pack into glass jars. Fill overflowing
full with boiling hot vinegar✪ Beet Pickles, and seal. If a sweet pickle is-
desired, boil some sugar and spices with the vinegar. — [Mrs.
B. G., N. Y.
Cabbage and Beet Pickle
Chop fine 2 qts beets after they are boiled and cold. Chop
fine 2 qts raw red cabbage and add to the beets and cabbage, 2
cups brown sugar, 1 cup grated horseradish, 1 tablesp salt and
cider vinegar enough to cover✪ Cabbage and Beet Pickle. Put up in air-tight glass jars. The
beets and cabbage should be measured after being chopped, and
all the ingredients should be well mixed together before pack-
ing into jars. — [Mrs. W. M. G., Ct.
Pickled Red Cabbage
Select a nice firm, crisp red cabbage, discard the outer
leaves, and cut out the stem ends and tough core. Shred the
cabbage fine and then pack into a gal jar in layers, sprinkling
each layer with a little salt and white mustard seed. When the
jar is full, pour over it y2 cup vinegar and i^ cup brown sugar✪ Pickled Red Cabbage,
heated together. Have the jar overflowing full and seal while
hot. A small red pepper may be added and a little horseradish
root if desired. — [Mrs. A. J. P., Wis.
Pickled White Cabbage ✪ Pickled White Cabbage
Page 173 · 9 recipe records on this page
Presented as published in 1907. 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
Pour into a jar 1 gal good cider vinegar salted to taste \\ and then place in it a small cheese cloth bag containing i^ i] teasp each of whole allspice and cinnamon, 1 teasp whole Ij cloves and a small piece of ginger root. Set the jar in a cool t place and from day to day drop in carefully selected small ll yellow tomatoes, first pricking each tomato with a fork, to i keep them from bursting. When jar is full, cover with a j stout piece of brown paper and over this tie a strong piece \ of muslin. No cooking is needed, but be careful that the I tomatoes are well covered with the vinegar. — [P. R. H., no address.
Pickled Onions I
Select small white onions and peel but do not cut them. Place in wide mouthed bottles and sprinkle some spices among^ them, using 1 oz whole pepper, 1 tablesp mustard seed and a ! few coriander seeds to each qt onions. Cover with cold vinegar and cork. If the onions absorb the vinegar, add more to keep them covered. — [Mrs. E. S. D., Wash.
Pickled Onions II
Peel small, white onions, put them over the fire in boiling water, and when they look clear skim them out and put them on a clean folded cloth. When quite dry, put them into a jar and cover them with hot spiced vinegar. If liked a little sweet, sugar may be added to the spiced vinegar according to taste. The onions must be well covered with vinegar at all times. — [Mrs. M. B., O.
Pickled String Beans
Select tender, meaty string beans and boil them in salted water until done, then drain and drop them in a pickle madeof 1 qt vinegar, Vz cup sugar and 2 tablesp mixed spices boiled together. Let boil up once more after the cooked beans have been added, and then seal in fruit jars while hot. — [Mrs. A. J. P., Wis.
Beet Pickles
Select tender beets of uniform size, wash them clean, but do not cut off the root ends, and allow an inch or two of the stem ends to remain on. Cover with boiling water and boil until tender, then remove from the hot water, plunge into cold water, and then with the hands rub the skins and the root and stem ends off. Cut out all specks or tough parts, and slice
CABBAGE AND CAULIFLOWER PICKLE 255
or cut into dice, and pack into glass jars. Fill overflowing full with boiling hot vinegar, and seal. If a sweet pickle isdesired, boil some sugar and spices with the vinegar. — [Mrs. B. G., N. Y.
Cabbage and Beet Pickle
Chop fine 2 qts beets after they are boiled and cold. Chop fine 2 qts raw red cabbage and add to the beets and cabbage, 2 cups brown sugar, 1 cup grated horseradish, 1 tablesp salt and cider vinegar enough to cover. Put up in air-tight glass jars. The beets and cabbage should be measured after being chopped, and all the ingredients should be well mixed together before packing into jars. — [Mrs. W. M. G., Ct.
Pickled Red Cabbage
Select a nice firm, crisp red cabbage, discard the outer leaves, and cut out the stem ends and tough core. Shred the cabbage fine and then pack into a gal jar in layers, sprinkling each layer with a little salt and white mustard seed. When the jar is full, pour over it y2 cup vinegar and i^ cup brown sugar, heated together. Have the jar overflowing full and seal while hot. A small red pepper may be added and a little horseradish root if desired. — [Mrs. A. J. P., Wis.
Pickled White Cabbage
Records on this page
Green Tomato PicklePickled Yellow TomatoesPickled Onions IPickled Onions IIPickled String BeansBeet PicklesCabbage and Beet PicklePickled Red CabbagePickled White Cabbage