putting in cucumbers. Set it in a cool place as soon as you begin to put in cucumbers; pick and put some in each day, and every time you put in cucumbers add a little molasses to keep up the strength of the vinegar. Lastly add 5 or 6 lbs. of brown sugar, a few horse- radish roots and a small piece of alum✪ Cucumber Pickles No. 4. Some use the same vinegar every year; strain it, and add molasses as the cucumbers are put in. It saves the trouble of making fresh every year. SALTING CUCUMBERS — Wash them, and put first a layer of salt, then a layer of cucumbers✪ Salting Cucumbers, and so on alternately until the jar is full, having salt on top and keeping all down with a weight. They will keep this way 2 or 3 years. For use, freshen them by soaking in water for 2 or 3 days, changing the water daily. Scald vinegar, to which is added spices, and a little sugar if desired, and pour this hot over the cucumbers. A cloth can be laid over salted cucumbers, under the weight, and the scum that arises may be removed by taking off the cloth and rinsing it. Horseradish tops or cabbage leaves placed under the cloth will prevent molding. LARGE CUCUMBER PICKLES.— Very nice pickles may be made with the large cucumbers that would be considered unfit for use by some people. Peel them, and take out the seeds and soft part; cut them the long way of the cucumber, cover them with cold vinegar, and let them stand one day and night; drain them well and put on fresh vinegar, with 2 lbs. sugar; put 1 oz. cassia buds in a quart of vinegar✪ Large Cucumber Pickles and add to the pickles. Boil for 20 minutes then put them away in jars, well covered. PICKLED GHERKINS — Put them in strong brine until they are yellow; then remove them, and pour on hot, spiced vinegar, and keep them in a warm place until they turn green; take them out, and cover with good vinegar, boiling hot and spiced to taste. Ghebkins are young cucumbers, gathered before they are mature, and they are used for nothing but pickling; as pickles, however, they are generally liked. They should not be gathered too young, or their flavor will not be suf- ficiently developed. PICKLED EGGS— Boil eggs hard, take off the shells, and put them in jars; take vinegar enough to cover, season it well with cloves, all- spice and whole peppers, and a little ginger tied in a muslin bag; bring it to a boil, and pour it hot on the eggs; close the jars tightly when cold. They will be ready for use in a fortnight. SOUR PICKLES I 535 SPICED CUCUMBER PICKLES— Soak ' 2 quarts of salted pickles in cold water until quite fresh — it may take 2 days; be sure and change the water 2 or 3 times a day; when fresh, wipe dry and pack closely in jars. Take 1 quart vinegar, 1|- cups brown sugar, 1 tablespoon cinnamon, and 1 teaspoon cloves tied in a bag; bring to a boil, and turn it over the pickles while hot. JERSEY PICKLES— Take one peck of ripe tomatoes, 3 pep- pers, 8 tablespoons salt, 1 heaping teaspoon of cloves, 3 heaping tea- spoons cinnamon, 4 cups sugar, 2 cups vinegar✪ Jersey Pickles; boil from 1^ to 2 hours.

AI-modernized reading of the original text

putting in cucumbers. Set it in a cool place as soon as you begin to put in cucumbers; pick and put some in each day, and every time you put in cucumbers add a little molasses to keep up the strength of the vinegar. Lastly add 5 or 6 lbs. of brown sugar, a few horseradish roots and a small piece of alum. Some use the same vinegar every year; strain it, and add molasses as the cucumbers are put in. It saves the trouble of making fresh every year. SALTING CUCUMBERS — Wash them, and put first a layer of salt, then a layer of cucumbers, and so on alternately until the jar is full, having salt on top and keeping all down with a weight. They will keep this way 2 or 3 years. For use, freshen them by soaking in water for 2 or 3 days, changing the water daily. Scald vinegar, to which is added spices, and a little sugar if desired, and pour this hot over the cucumbers. A cloth can be laid over salted cucumbers, under the weight, and the scum that arises may be removed by taking off the cloth and rinsing it. Horseradish tops or cabbage leaves placed under the cloth will prevent molding. LARGE CUCUMBER PICKLES.— Very nice pickles may be made with the large cucumbers that would be considered unfit for use by some people. Peel them, and take out the seeds and soft part; cut them the long way of the cucumber, cover them with cold vinegar, and let them stand one day and night; drain them well and put on fresh vinegar, with 2 lbs. sugar; put 1 oz. cassia buds in a quart of vinegar and add to the pickles. Boil for 20 minutes then put them away in jars, well covered. PICKLED GHERKINS — Put them in strong brine until they are yellow; then remove them, and pour on hot, spiced vinegar, and keep them in a warm place until they turn green; take them out, and cover with good vinegar, boiling hot and spiced to taste. Gherkins are young cucumbers, gathered before they are mature, and they are used for nothing but pickling; as pickles, however, they are generally liked. They should not be gathered too young, or their flavor will not be sufficiently developed. PICKLED EGGS— Boil eggs hard, take off the shells, and put them in jars; take vinegar enough to cover, season it well with cloves, allspice and whole peppers, and a little ginger tied in a muslin bag; bring it to a boil, and pour it hot on the eggs; close the jars tightly when cold. They will be ready for use in a fortnight. SPICED CUCUMBER PICKLES— Soak ' 2 quarts of salted pickles in cold water until quite fresh — it may take 2 days; be sure and change the water 2 or 3 times a day; when fresh, wipe dry and pack closely in jars. Take 1 quart vinegar, 1|- cups brown sugar, 1 tablespoon cinnamon, and 1 teaspoon cloves tied in a bag; bring to a boil, and turn it over the pickles while hot. JERSEY PICKLES— Take one peck of ripe tomatoes, 3 peppers, 8 tablespoons salt, 1 heaping teaspoon of cloves, 3 heaping teaspoons cinnamon, 4 cups sugar, 2 cups vinegar; boil from 1^ to 2 hours.

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Cucumber Pickles No. 4Salting CucumbersLarge Cucumber PicklesJersey PicklesSpiced Cucumber Pickles

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