Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of
string beans, cut in halves, four quarts of green tomatoes, sliced and
chopped coarsely, two large heads of white cabbage. Prepare these articles
and put them in a stone jar in layers with a slight sprinkling of salt between
them. Let them stand twelve hours, then drain off the brine. Now put
the vegetables in a preserving kettle over the fire, sprinkling through them
four red peppers, chopped coarsely, four tablespoonfuls of mustard seed,
two tablespoonfuls each of celery seed, whole allspice, and whole cloves
and a cupful of sugar✪ Chowchow. Pour on enough of the best cider vinegar to cover;
cover tightly and simmer well until thoroughly cooked. Put in glass jars
when hot. J. H. T
PICKLES, VINEGAR AND BRINE. 383
PICCALILLI.
Take two hundred small cucumbers, salt, one large head of cauli-
flower, two quarts of small white onions, one-quarter of a peck of green
tomatoes, one bunch of celery; salt over night. Next day put all in boil-
ing water and haye it come up to a boil twice. Drain and put in a jar.
Put all kinds of spice in a muslin bag and put into vinegar and boil. To
make five gallons of piccalilli use one-half pound of mustard flour, mix it
smooth in cold water, add to the boiling vinegar and pour over the
pickles. Mrs. N. Sollitt.
PICCALILLI— No. 2.
Chop fine one peck of green tomatoes, and twelve large onions,
add four green peppers and three red peppers coarsely chopped and one
cupful of salt. Let stand over night; in the morning drain off the liquor.
Now add two quarts of water and one pint of vinegar✪ Piccalilli; boil all together
twenty minutes. Drain through a sieve. Put ingredients back into the
kettle; pour over two quarts of vinegar and one pound of brown sugar,
one-half pound of mustard seed, two tablespoonfuls of cinnamon, one
tablespoonful of cloves, one tablespoonful of ginger and one tablespoonful
of allspice. Boil together fifteen minutes. Greta T.
TO SALT CUCUriBERS FOR WINTER USE.
See department of "Pickles."
PICKLED WALNUTS.
Gather while they are sufficiently green to put the head of a pin into
them, wipe and put them in a cold brine of salt and water strong enough
to hold an egg. Let them stand for six days; then change the brine
and let them stand three more; then drain and pour over them a pickle
of cider vinegar, with a good quantity of pepper, ginger, mustard seed and
horse-radish✪ Pickled Walnuts, all boiled together, but cold. They will be good in six
months. D. F. B.
PICKLED EQQS.
Boil two dozen eggs for thirty minutes; then plunge into cold water,
remove the shells, and put into a jar. Put six cupfuls of cider vinegar and
one tablespoonful of sugar into a saucepan; add one-half ounce each of
mace, white ginger and cloves; boil five minutes. Let the pickle get cold
and drop the eggs into it. Irene..
3S! PICKLES, VINEGAR AND BRINE.
PICKLED ONIONS AND CUCUMBERS. ✪ Pickled Onions and Cucumbers
Page 270 · 4 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
Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of string beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, two large heads of white cabbage. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them. Let them stand twelve hours, then drain off the brine. Now put the vegetables in a preserving kettle over the fire, sprinkling through them four red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed, whole allspice, and whole cloves and a cupful of sugar. Pour on enough of the best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot. J. H. T
PICCALILLI.
Take two hundred small cucumbers, salt, one large head of cauliflower, two quarts of small white onions, one-quarter of a peck of green tomatoes, one bunch of celery; salt over night. Next day put all in boiling water and haye it come up to a boil twice. Drain and put in a jar. Put all kinds of spice in a muslin bag and put into vinegar and boil. To make five gallons of piccalilli use one-half pound of mustard flour, mix it smooth in cold water, add to the boiling vinegar and pour over the pickles. Mrs. N. Sollitt.
PICCALILLI— No. 2.
Chop fine one peck of green tomatoes, and twelve large onions, add four green peppers and three red peppers coarsely chopped and one cupful of salt. Let stand over night; in the morning drain off the liquor. Now add two quarts of water and one pint of vinegar; boil all together twenty minutes. Drain through a sieve. Put ingredients back into the kettle; pour over two quarts of vinegar and one pound of brown sugar, one-half pound of mustard seed, two tablespoonfuls of cinnamon, one tablespoonful of cloves, one tablespoonful of ginger and one tablespoonful of allspice. Boil together fifteen minutes. Greta T.
TO SALT CUCUMBERS FOR WINTER USE.
See department of "Pickles."
PICKLED WALNUTS.
Gather while they are sufficiently green to put the head of a pin into them, wipe and put them in a cold brine of salt and water strong enough to hold an egg. Let them stand for six days; then change the brine and let them stand three more; then drain and pour over them a pickle of cider vinegar, with a good quantity of pepper, ginger, mustard seed and horse-radish, all boiled together, but cold. They will be good in six months. D. F. B.
PICKLED EGGS.
Boil two dozen eggs for thirty minutes; then plunge into cold water, remove the shells, and put into a jar. Put six cupfuls of cider vinegar and one tablespoonful of sugar into a saucepan; add one-half ounce each of mace, white ginger and cloves; boil five minutes. Let the pickle get cold and drop the eggs into it. Irene
PICKLED ONIONS AND CUCUMBERS.
Records on this page
ChowchowPiccalilliPickled WalnutsPickled Onions and Cucumbers