Kentucky receipt book

Select large clingstone peaches, ripe but not soft, put them in weak brine for 3 days, soak 2 hours in fresh water ; wipe with coarse linen to remove the fuzz. Cut carefully from the seed and fill with a chopped dressing of cabbage, white mustard seed, cinnamon and some garlic. Sew or tie them together, put in jars, pour over boiling vinegar, made very sweet with brown sugar. One tablespoon of olive oil added to the filling is an improvement. Pickled White Walnuts. Take walnuts that are well grown, pierce them several times with a large needle. Make a strong brine and put in the walnuts. Let them remain 10 days, but renew brine every day. Then drain nuts and expose them to the air, till they turn black. Put in jars. Boil 1 gallon of vinegar, 1 ounce of ginger root, mace, allspice, cloves and 12 pepper corns. Boil this for 15 minutes and pour over the walnuts. Let them stand about 3 weeks before using. Yellow Pickle. Have 2 gallons of best cider vinegar, add 2 tablespoons celery seed, 2 tablespoons black pepper, 2 tablespoons tumeric, 1 tablespoon mace, % teaspoon of cayenne, 1 tablespoon allspice, 1 tablespoon whole cloves, 1 pound white mustard seed, 2 tablespoons mixed mustard. Horseradish and sugar to taste. Onions must be kept in brine a few days ; cucumbers till they take salt well. Cabbage must have boiling brine poured over, and leave in it for a few hours ; dry in sun several hours and lay in weak tumeric vinegar a few days to color. Then cover with spiced vinegar, and put in jar. Pepper Mangoes. Take large green bell peppers (the best variety is the sweet), that are tender, cut a slit in the side, remove the seed and pulp ; pour boiling water over them. Let stand 24 hours, then drain off the water. Take % pint of salt and 2 tablespoons of saltpeter, boil in weak vinegar and pour over the peppers, scalding them every morning for 5 or 6 days or until green. Keep well covered with grape or cabbage leaves ; then drain and wipe dry. Fill with a dressing made of 2 heads of cabbage chopped fine, % pint of white mustard seed, 2 tablespoons of celery seed, 2 tablespoons of ground ginger. Mix well together, add small white onions, small cucumbers, string beans. Sew up, place in jar and pour boiling vinegar over them; put 1 whole nutmeg in each jar after placing in peppers. Keep the peppers well covered with vinegar or they will become soft. Pepper Mangoes. Take green peppers, remove seed and put stem back in each pepper ; put them in a strong brine for 10 days, then put in cold water, changing it several times. Have some chopped cucumbers, green tomatoes and 1 head of white cabbage; run all through the grinder. Put these ingredients in a large bowl, add brown sugar and dry mustard. Pour over it 1 quart salad oil. Mix with the hands, then fill the peppers. Have enough boiling vinegar to cover peppers ; season it with 3 ounces celery seed ; put the pickle in a stone jar, pour over the vinegar, and tie up securely. Pickles. If cucumbers have been in brine, take them out, soak and drain, cut lengthwise, remove the inside and fill with this dressing : Twelve bell peppers chopped fine, 1 dozen small onions chopped, % head of cabbage, you may add a few cucumbers also. Mix all together, then add 1 teacup of white mustard seed, 1 tablespoon of celery seed, 2 tablespoons of oil, % pint of brown sugar, 1 kitchen spoon of tumeric, 1 tablespoon of mustard. Fill pickles with this dressing and sew them up and then put them in a kettle and add enough vinegar to cover them well. Season with tumeric, sugar, oil (about a big tablespoon of each). Let them come to a boil. Take off the stove and pour into a stone jar. Put in a small piece of alum when you heat the vinegar and tie up securely. Spanish Pickle.