Take equal quantities of cauliflower, little onions and small cucum^
bers. Look them over carefully and to one peck sprinkle one cupful of
salt between the layers. Cover with boiling water and let stand all night
Drain through colander and wipe dry. To one-half gallon of cider vinegar
take one-half pound of mustard, one tablespoonful of turmeric, two and
one-half tablespoonfuls of curry-powder, two tablespoonfuls of ginger, one
teaspoonful of cayenne pepper. Stir these together with a little cold
vinegar, until the lumps are out; then stir it into the half-gallon of hot
vinegar and keep on stirring until it comes to a scald. Pour this over the
pickles, stir it once or twice for a day or two and then put up in glass jars.
S. Rosa Silver.
MUSTARD PICKLES— No. 2.
Slice one quart of large cucumbers and one quart of small cucumbers.
Also slice two quarts of onions, two quarts of green tomatoes, three heads
of cauliflower, and six green peppers. Soak all over night in a strong
brine (teacupful of salt to a gallon of water). In the morning cook all
except the cucumbers in clear water till tender. Let all drain while you
make the dressing.
Dressing. — One gallon of vinegar, twenty-four tablespoonfuls of dry
mustard, four cupfuls of sugar, two cupfuls of flour, one ounce of tumeric.
Put the vinegar on to boil. Wet the mustard, sugar, flour and turmeric
with some of the cold vinegar. When the vinegar comes to a boil, stir
them in. When they are thickened add all the others and let boil up
once. Mrs. Lily Gregory.
PICKLED CHERRIES.
Stone five pounds of cherries. Take one quart of vinegar, two pounds
of sugar, one-half ounce each of cinnamon, cloves and mace. Grind the
spices and tie them in a muslin bag; boil the spices, sugar and vinegar
together and pour hot over the cherries. Mrs. C. Reese.
378 PICKLES, VINEGAR AND BRINE.
PICKLED WATERMELON RINDS.
Pare the rinds (cutting off the colored portion of the inside) and cut-
ting the pieces into strips till you have a ten-quart pail full. Cover them
with cold water in which are thrown bits of alum sufficient to give the
water a strong alum taste. It will require three quarts of vinegar. Soak
over night, then drain well and to each pint of vinegar allow a cupful of
sugar; a scant tablespoonful each of cinnamon, cloves and allspice. If
allspice is disliked for the dark color it gives, use nutmeg— a nice oppor-
tunity for pounding up the bits saved from the nutmeg grater. Boil the
vinegar and sugar together, skim well, and throw in the rinds, covering
them with a large plate. They should boil till they can be easily pricked
with a silver fork. When half through the boiling throw in the spice
bags. Pour all into a jar; to keep them from floating lay plates over the
vinegar. They will be as good the second summer as the first.
Mrs. Farmer.
EAST INDIA PICKLE. ✪ Pickled Cherries
Page 266 · 2 recipe records on this page
Presented as published in 1917. 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
Take equal quantities of cauliflower, little onions and small cucumbers. Look them over carefully and to one peck sprinkle one cupful of salt between the layers. Cover with boiling water and let stand all night Drain through colander and wipe dry. To one-half gallon of cider vinegar take one-half pound of mustard, one tablespoonful of turmeric, two and one-half tablespoonfuls of curry-powder, two tablespoonfuls of ginger, one teaspoonful of cayenne pepper. Stir these together with a little cold vinegar, until the lumps are out; then stir it into the half-gallon of hot vinegar and keep on stirring until it comes to a scald. Pour this over the pickles, stir it once or twice for a day or two and then put up in glass jars.
S. Rosa Silver.
MUSTARD PICKLES— No. 2.
Slice one quart of large cucumbers and one quart of small cucumbers. Also slice two quarts of onions, two quarts of green tomatoes, three heads of cauliflower, and six green peppers. Soak all over night in a strong brine (teacupful of salt to a gallon of water). In the morning cook all except the cucumbers in clear water till tender. Let all drain while you make the dressing.
Dressing. — One gallon of vinegar, twenty-four tablespoonfuls of dry mustard, four cupfuls of sugar, two cupfuls of flour, one ounce of tumeric. Put the vinegar on to boil. Wet the mustard, sugar, flour and turmeric with some of the cold vinegar. When the vinegar comes to a boil, stir them in. When they are thickened add all the others and let boil up once. Mrs. Lily Gregory.
PICKLED CHERRIES.
Stone five pounds of cherries. Take one quart of vinegar, two pounds of sugar, one-half ounce each of cinnamon, cloves and mace. Grind the spices and tie them in a muslin bag; boil the spices, sugar and vinegar together and pour hot over the cherries. Mrs. C. Reese.
PICKLED WATERMELON RINDS.
Pare the rinds (cutting off the colored portion of the inside) and cutting the pieces into strips till you have a ten-quart pail full. Cover them with cold water in which are thrown bits of alum sufficient to give the water a strong alum taste. It will require three quarts of vinegar. Soak over night, then drain well and to each pint of vinegar allow a cupful of sugar; a scant tablespoonful each of cinnamon, cloves and allspice. If allspice is disliked for the dark color it gives, use nutmeg— a nice opportunity for pounding up the bits saved from the nutmeg grater. Boil the vinegar and sugar together, skim well, and throw in the rinds, covering them with a large plate. They should boil till they can be easily pricked with a silver fork. When half through the boiling throw in the spice bags. Pour all into a jar; to keep them from floating lay plates over the vinegar. They will be as good the second summer as the first.
Mrs. Farmer.
EAST INDIA PICKLE.
Records on this page
Pickled CherriesEast India Pickle