Onion and Cucumber Pickles. — To every dozen of cucumbers put three large onions✪ Onion and Cucumber Pickles ; cut both in thick slices, and sprinkle salt over them. Next day drain them for five or six hours ; then put them into a stone jar ; pour boiling vinegar over them, and keep them in a warm place ; repeat the boiling vinegar, and stop them up again instantly, and so on till green ; the last time put in pepper and ginger ; keep in stone jars. The vinegar will be found very good for winter-salads. To Pickle Gherkins. — Put them in strong brine ; keep them in a warm place. When they turn yellow, drain off the brine and turn COOKERY RECIPES. 5II hot vinegar on them. Let them remain in it till they turn green, keeping them in a warm place. Then turn off the vinegar — add fresh scalding-hot vinegar, spiced with mace, allspice and peppercorns; add alum and salt in the same proportion as for cucumbers. Nasturtiums. — Take them, when small and green, put them in salt and water ; change the water once in three days. When you have done collecting the nasturtiums, turn off the brine and pour on scalding-hot vinegar. Put them in bottles and seal them. They are delightful seasoning for other pickles. Pickled Grapes. — Seven pounds of ripe grapes, picked from the stems, and boiled until the skins will pass through a colander ; three and a-half pounds of sugar, one-half pint of vinegar, one ounce each of whole cloves✪ Pickled Grapes, cinnamon and allspice ; all boiled together until it jellies. Put in glasses, and turn out in form. These pickles are especially nice for the tea-table. To Pickle Peaches (i). — Fill a stone jar with peaches, sticking cloves into each one, and rubbing off the skin with a towel ; or, by throwing the fruit into boiling water for two minutes, and then rub- bing off the skins; to eight pounds of fruit add four pounds of sugar, one quart of vinegar✪ To Pickle Peaches (1), and a httle stick cinnamon ; make this mixture scalding hot, and, four mornings in succession, pour over the fruit, when it will be ready for use. To Pickle Peaches (2). — To seven pounds of peaches take one quart of vinegar, two pounds of sugar, mace and cloves✪ To Pickle Peaches (2) ; make a syrup of the vinegar and sugar, and pour over the fruit boiling hot; then stand the jar in a kettle of boiling water two or three hours. To Pickle Peaches (3). — Select ripe, but not soft peaches ; rub well with a cloth; place them in a crock, and for each quart of vinegar add four pounds of sugar; scald the vinegar and pour it ov^er the peaches ; let them stand two or three days ; then pour the vinegar from the peaches ; heat scalding hot, and pour over the peaches, and repeat this operation the third time ; season with stick cinnamon✪ Pickled Peaches (3). Pickled Peppers. — Select the peppers, and then with a penknife cut half way round the stem end, removing the seeds with the knife 512 THE hearthstone; OR, LIFE AT HOME. or the fingers ; be careful to use the knife if there are any scratches on the hands, for in that case the sting would be very painful ; soak the peppers in strong brine for three days, then freshen in cold water twenty-four hours ; stuff with small onions, small cucumbers (which have been in brine for two days), mustard-seed and chopped cabbage, and sew up the slit ; then pack in stone jars and pour scalding vine- g✪ Pickled Peppersar over them ; repeat the scalding two more times, then tie up and keep in a cool place.

AI-modernized reading of the original text

Onion and Cucumber Pickles. — To every dozen of cucumbers put three large onions ; cut both in thick slices, and sprinkle salt over them. Next day drain them for five or six hours ; then put them into a stone jar ; pour boiling vinegar over them, and keep them in a warm place ; repeat the boiling vinegar, and stop them up again instantly, and so on till green ; the last time put in pepper and ginger ; keep in stone jars. The vinegar will be found very good for winter-salads. To Pickle Gherkins. — Put them in strong brine ; keep them in a warm place. When they turn yellow, drain off the brine and turn hot vinegar on them. Let them remain in it till they turn green, keeping them in a warm place. Then turn off the vinegar — add fresh scalding-hot vinegar, spiced with mace, allspice and peppercorns; add alum and salt in the same proportion as for cucumbers. Nasturtiums. — Take them, when small and green, put them in salt and water ; change the water once in three days. When you have done collecting the nasturtiums, turn off the brine and pour on scalding-hot vinegar. Put them in bottles and seal them. They are delightful seasoning for other pickles. Pickled Grapes. — Seven pounds of ripe grapes, picked from the stems, and boiled until the skins will pass through a colander ; three and a-half pounds of sugar, one-half pint of vinegar, one ounce each of whole cloves, cinnamon and allspice ; all boiled together until it jellies. Put in glasses, and turn out in form. These pickles are especially nice for the tea-table. To Pickle Peaches (i). — Fill a stone jar with peaches, sticking cloves into each one, and rubbing off the skin with a towel ; or, by throwing the fruit into boiling water for two minutes, and then rubbing off the skins; to eight pounds of fruit add four pounds of sugar, one quart of vinegar, and a little stick cinnamon ; make this mixture scalding hot, and, four mornings in succession, pour over the fruit, when it will be ready for use. To Pickle Peaches (2). — To seven pounds of peaches take one quart of vinegar, two pounds of sugar, mace and cloves ; make a syrup of the vinegar and sugar, and pour over the fruit boiling hot; then stand the jar in a kettle of boiling water two or three hours. To Pickle Peaches (3). — Select ripe, but not soft peaches ; rub well with a cloth; place them in a crock, and for each quart of vinegar add four pounds of sugar; scald the vinegar and pour it over the peaches ; let them stand two or three days ; then pour the vinegar from the peaches ; heat scalding hot, and pour over the peaches, and repeat this operation the third time ; season with stick cinnamon. Pickled Peppers. — Select the peppers, and then with a penknife cut half way round the stem end, removing the seeds with the knife 512 THE hearthstone; OR, LIFE AT HOME. or the fingers ; be careful to use the knife if there are any scratches on the hands, for in that case the sting would be very painful ; soak the peppers in strong brine for three days, then freshen in cold water twenty-four hours ; stuff with small onions, small cucumbers (which have been in brine for two days), mustard-seed and chopped cabbage, and sew up the slit ; then pack in stone jars and pour scalding vinegar over them ; repeat the scalding two more times, then tie up and keep in a cool place.

Records on this page

Onion and Cucumber PicklesPickled GrapesTo Pickle Peaches (1)To Pickle Peaches (2)Pickled Peaches (2)Pickled Peaches (3)Pickled Plums (2)Pickled Peppers

The hearthstone; or, Life at home