Wash red peppers, cut a slice from the stem end and re-
move all seeds and membranes. This is important as the
"hot" principle is in these and if allowed to remain the
pickles will be too hot to be edible. Cut in thin strips with
a pair of scissors. Pour boiling water over them, let stand
3 minutes, drain and plunge into ice water. An easy way
PICKLES AND CATSUPS 187
to do this is to place the pepper shreds in a colander and
plunge first into boiling water, then into ice water, and leave
10 minutes. Drain and pack as solidly as possible into
small glass jars. Pour over peppers until jars overflow a
pickle made by boiling fifteen minutes 1 quart of vinegar
with 2 cups of sugar✪ Pickled Sweet Red Pepper. When jars are overflowing cover, seal
and store in a cool place.
GREEN BELL PEPPER PICKLE.
Make slit in peppers, remove seeds, soak in brine. When
ready to pickle cover the peppers with water. When fresh
chop hard white cabbage very fine, scald, add 2 ounces white
mustard seed, chopped celery or a little celery seed and
grated horse-radish✪ Green Bell Pepper Pickle, salt, cabbage and squeeze dry. Stuff
peppers with the mixture and close with a few stitches. Put
in large stone jars. Cover with hot spiced vinegar, made
in proportion to 1 gallon vinegar, % pound sugar, add cloves,
cinnamon and spice in vinegar, tied in cheesecloth bags.
PEPPER SAUCE.
One gallon vinegar, 30 pods of ripe pepper, 30 pods of
green pepper and 12 onions. Put these in the kettle with
vinegar and boil until it begins to come to pieces. Then
strain it through a colander, pressing it thoroughly. Add
iy2 cups of sugar and 1 cup of spices, consisting of cloves,
mace, allspice, black pepper and ground mustard. Put it
on the fire again and cook until as thick as ordinary catsup.
— Mrs. Ann South erland.
PEPPER HASH.
Eighteen red peppers, 18 green peppers, 3 heads of cab-
bage. Chop fine. 4 quarts vinegar, 1 pound brown sugar,
1 pint salt, 1 tablespoon whole cloves, 1 ounce celery seed, y2
pound white mustard seed, y2 pound ground mustard. After
the cabbage and peppers are chopped fine put in the salt and
188 PICKLES A1STD CATSUPS
let stand for several hours, then drain veil", put on fire and
boil 30 minutes. — Miss Julia Mitchell Cooper.
SWEET PEACH PICKLE.
Peel firm peaches, weigh them, and to every pound of fruit
allow y2 pound sugar. Place sugar and fruit in kettle in
alternate layers; bring slowly to boil. To every 6 pounds
of fruit allow 1 pint vinegar. To this add tablespoon each
of ground mace, cinnamon and cloves (tied up in muslin).
Put the spices in vinegar and pour on the peaches and boil
5 minutes. At the end of this time remove fruit and spread
on flat dish; boil the syrup 15 minutes or until thick. Put
the fruit in glass jars; pour the boiling syrup over it and
seal. — Marion Harland.
SWEET PICKLED PEACHES.
To 7 pounds of fruit put 3 pounds of sugar, 1 quart of
vinegar, and spices to taste. Put the fruit in sugar the
night before. Cook until the peaches can be pierced easily
with a straw. Then take out peaches and cook syrup about
half an hour, or until it ropes, then pour over fruit. Do not
close jar until peaches are cold. — Mrs. E. H. Thomas.
ONION PICKLE. ✪ Sweet Peach Pickle
Page 86 · 11 recipe records on this page
Presented as published in 1914. 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 red peppers, cut a slice from the stem end and remove all seeds and membranes. This is important as the "hot" principle is in these and if allowed to remain the pickles will be too hot to be edible. Cut in thin strips with a pair of scissors. Pour boiling water over them, let stand 3 minutes, drain and plunge into ice water. An easy way
to do this is to place the pepper shreds in a colander and plunge first into boiling water, then into ice water, and leave 10 minutes. Drain and pack as solidly as possible into small glass jars. Pour over peppers until jars overflow a pickle made by boiling fifteen minutes 1 quart of vinegar with 2 cups of sugar. When jars are overflowing cover, seal and store in a cool place.
GREEN BELL PEPPER PICKLE.
Make slit in peppers, remove seeds, soak in brine. When ready to pickle cover the peppers with water. When fresh chop hard white cabbage very fine, scald, add 2 ounces white mustard seed, chopped celery or a little celery seed and grated horse-radish, salt, cabbage and squeeze dry. Stuff peppers with the mixture and close with a few stitches. Put in large stone jars. Cover with hot spiced vinegar, made in proportion to 1 gallon vinegar, % pound sugar, add cloves, cinnamon and spice in vinegar, tied in cheesecloth bags.
PEPPER SAUCE.
One gallon vinegar, 30 pods of ripe pepper, 30 pods of green pepper and 12 onions. Put these in the kettle with vinegar and boil until it begins to come to pieces. Then strain it through a colander, pressing it thoroughly. Add iy2 cups of sugar and 1 cup of spices, consisting of cloves, mace, allspice, black pepper and ground mustard. Put it on the fire again and cook until as thick as ordinary catsup. — Mrs. Ann Southerland.
PEPPER HASH.
Eighteen red peppers, 18 green peppers, 3 heads of cabbage. Chop fine. 4 quarts vinegar, 1 pound brown sugar, 1 pint salt, 1 tablespoon whole cloves, 1 ounce celery seed, y2 pound white mustard seed, y2 pound ground mustard. After the cabbage and peppers are chopped fine put in the salt and
let stand for several hours, then drain well, put on fire and boil 30 minutes. — Miss Julia Mitchell Cooper.
SWEET PEACH PICKLE.
Peel firm peaches, weigh them, and to every pound of fruit allow y2 pound sugar. Place sugar and fruit in kettle in alternate layers; bring slowly to boil. To every 6 pounds of fruit allow 1 pint vinegar. To this add tablespoon each of ground mace, cinnamon and cloves (tied up in muslin). Put the spices in vinegar and pour on the peaches and boil 5 minutes. At the end of this time remove fruit and spread on flat dish; boil the syrup 15 minutes or until thick. Put the fruit in glass jars; pour the boiling syrup over it and seal. — Marion Harland.
SWEET PICKLED PEACHES.
To 7 pounds of fruit put 3 pounds of sugar, 1 quart of vinegar, and spices to taste. Put the fruit in sugar the night before. Cook until the peaches can be pierced easily with a straw. Then take out peaches and cook syrup about half an hour, or until it ropes, then pour over fruit. Do not close jar until peaches are cold. — Mrs. E. H. Thomas.
ONION PICKLE.
Records on this page
Cabbage PicklePickled Sweet Red PepperGreen Bell Pepper PickleGreen Bell Pepper PickleSweet Peach PicklePreserved Watermelon RindPepper SaucePepper HashRaisin MangoesSweet Pickled PeachesOnion Pickle