BOTTLED PICKLES. Wash and wipe half a bushel of small cucumbers, suita- ble for pickling; pack them close in a stone jar, sprinkle over them one pint of salt, and pour on them enough boil- ing water to cover them ; tie a cloth over the jar and let it stand until cold. If prepared in the evening let it stand all night. Drain them, and place a gallon at a time on the f The New Kentucky Home Cook Booh. 91 stove in enough of weak vinegar to cover them, adding a table-spoonful of alum. Have on the stove, in a porcelain kettle, a gallon of the best cider vinegar, to which add one pint and a half of brown sugar. Have large-mouthed bot- tles cleansed and placed to heat on the stove in a pan of cold water; take one medium-sized pod of green pepper and one of red and slice in rings, two roots of horse-radish washed, scraped, and cut in small pieces, two table-spoonfuls of white mustard-seed, half an ounce of cinnamon bark broken in pieces, and one-fourth of an ounce of cloves✪ Bottled Pickles. When the pickles come to a boiling, take them out and pack in bottles, putting in a layer of cucumbers and a layer of spices (a few small white onions may be added if liked) ; shake the bottles occasionally so as to pack tightly ; when they are full, cover with the boiling vinegar. Go over them a second time, and fill them up, in order to supply shrink- age, for the pickles must be entirely covered with the vinegar. Put in the corks, which should fit very closely. If the corks seem too small, throw them into boiling water; if two large, pound the sides with a hammer; the tighter they fit in the bottles, the better for the pickles. Seal closely. The easi- est way is to wrap a towel around the bottle to prevent burning the hands, and dip the corked end into the hot seal- ing-wax ; let it cool, and dip it the second time into the wax so that it may be perfectly secure. Mrs. W. S. M. CUCUMBER PICKLES. To one hundred cucumbers add one pint of salt; pour over enough boiling water to cover them ; tie up closely to keep the steam from escaping; let them stand twenty-four hours ; then wipe them dry, taking care not to break the skins; lay them in a stone jar, and pour over them boiling vinegar enough to cover them well✪ Cucumber Pickles. Tie them up closely, and they will be good for use in a few days. Mrs. J. Henry. 92 The New Kentucky Home Cook Booh CUCUMBER PICKLES. Make a strong brine, heat it hot, and pour it over the cu- cumbers to cover them well. Let them stand a day and night, if they are small; if large, let them remain until they taste salty when cut open. Then take them out of the brine, wash them in clear water, drain them, and put them in a preserving-kettle; cover them with pure cider vinegar, add- ing to every gallon of the vinegar three ounces of alum, three pounds of sugar, four ounces of white mustard-seed, two ounces of cinnamon bark, two ounces of allspice, one ounce of mace, half an ounce of cloves, one ounce of celery- seed, and six very small red peppers✪ Cucumber Pickles (Alternate Method); then place over the top a thick layer of grape leaves, and gradually heat for three or four hours, but do not boil; then remove the grape leaves, and put the pickles in jars while hot, covering them well with vinegar. Cover them with a plate until cool; then tie them up closely with thick paper. Mrs. Pad. McCarthey. TO KEEP PICKLES.

AI-modernized reading of the original text

BOTTLED PICKLES. Wash and wipe half a bushel of small cucumbers, suitable for pickling; pack them close in a stone jar, sprinkle over them one pint of salt, and pour on them enough boiling water to cover them ; tie a cloth over the jar and let it stand until cold. If prepared in the evening let it stand all night. Drain them, and place a gallon at a time on the f The New Kentucky Home Cook Book. 91 stove in enough of weak vinegar to cover them, adding a table-spoonful of alum. Have on the stove, in a porcelain kettle, a gallon of the best cider vinegar, to which add one pint and a half of brown sugar. Have large-mouthed bottles cleansed and placed to heat on the stove in a pan of cold water; take one medium-sized pod of green pepper and one of red and slice in rings, two roots of horse-radish washed, scraped, and cut in small pieces, two table-spoonfuls of white mustard-seed, half an ounce of cinnamon bark broken in pieces, and one-fourth of an ounce of cloves. When the pickles come to a boiling, take them out and pack in bottles, putting in a layer of cucumbers and a layer of spices (a few small white onions may be added if liked) ; shake the bottles occasionally so as to pack tightly ; when they are full, cover with the boiling vinegar. Go over them a second time, and fill them up, in order to supply shrinkage, for the pickles must be entirely covered with the vinegar. Put in the corks, which should fit very closely. If the corks seem too small, throw them into boiling water; if two large, pound the sides with a hammer; the tighter they fit in the bottles, the better for the pickles. Seal closely. The easiest way is to wrap a towel around the bottle to prevent burning the hands, and dip the corked end into the hot sealing-wax ; let it cool, and dip it the second time into the wax so that it may be perfectly secure. Mrs. W. S. M. To one hundred cucumbers add one pint of salt; pour over enough boiling water to cover them ; tie up closely to keep the steam from escaping; let them stand twenty-four hours ; then wipe them dry, taking care not to break the skins; lay them in a stone jar, and pour over them boiling vinegar enough to cover them well. Tie them up closely, and they will be good for use in a few days. Mrs. J. Henry. 92 The New Kentucky Home Cook Book Make a strong brine, heat it hot, and pour it over the cucumbers to cover them well. Let them stand a day and night, if they are small; if large, let them remain until they taste salty when cut open. Then take them out of the brine, wash them in clear water, drain them, and put them in a preserving-kettle; cover them with pure cider vinegar, adding to every gallon of the vinegar three ounces of alum, three pounds of sugar, four ounces of white mustard-seed, two ounces of cinnamon bark, two ounces of allspice, one ounce of mace, half an ounce of cloves, one ounce of celeryseed, and six very small red peppers; then place over the top a thick layer of grape leaves, and gradually heat for three or four hours, but do not boil; then remove the grape leaves, and put the pickles in jars while hot, covering them well with vinegar. Cover them with a plate until cool; then tie them up closely with thick paper. Mrs. Pad. McCarthey. TO KEEP PICKLES.

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