£ack in earthen jars in layers with half cup mustard seed to each
ead, sprinkled through; fill up with cold vinegar, cover closely
and keep in cool dark place. Or quarter small solid heads, and
boil in weak salt water until they can be pierced through with a
straw * then lay on dishes and put in sun an hour or two to drain
and bleach. I*ut in jar, pour over enough weak vinegar to cover✪ Pickled Cabbage
with a teaspoon tumeric stirred in and let stand one week. Pour
off and fill jar with best cider vinegar, in which is mixed one cup
ground mustard, half cup mustard seed, and a little sugar; put in
alao a. few spices of different kinds in a little bag. Cover closely;
readv for use in a few days and will come out a bright yellow.
Pickled Caxdiflower or Onions prepared the same way.
5(H PICKLES.
Pickled Cherries. — Leave stems on fine red, not too ripe, cherries,
and for each quart take a pint vinegar and cup sugar✪ Pickled Cherries ; hoil these
together ten minutes, skim, and when cold pour over the cherries^
Sacked in jar. Cover closely. If the fruit is nice the pickles will
e very handsome, and are nice for garnishing.
Pickled JSggs. — Boil the eggs ten or fifteen minutes, dip in cold
water, take off shells and prepare the vinegar by boiling with each
quart, a half ounce each black pepper, Jamaica pepper and ginger
tied in a bag ; put eggs in jar, pour boiling vinegar over, put in bag
of spices, and when cold tie down to exclude the air. The above
will pickle about sixteen eggs. Some spice with two teaspoons
each allspice, cinnamon and mace to auart vinegar, and dilute with
pint w^ater✪ Pickled Eggs. Eggs are also nice pickled with beets, or in the vinegar
from them, and are not only always relishable, but ornamental as
well, and nice for garnishing.
Pickled Grapes, — Cut bunches when hardly ripe and put in jar
with vine leaves between each layer of grapes untiljar is filled ; then
take as much water as will cover grapes and leaves, add salt till
strong enough to bear an egg ; when it boils, skim, strain through
flannel bag and let stand to settle ; strain a second time and pour
upon the grapes, which must be well covered ; fill the jar with vine
leaves, tie over a double cloth, set a plate upon it and stand two
days ; then take off the cloth, pour away the brine, take out leaves
and grapes, and lay them between two cloths to dry; boil two quarts
of vinegar with one of water, and pound sugar✪ Pickled Grapes, and skim very clean;
let stand till cold. Wipe the jar very clean and dry, lay fresh vine
leaves at the bottom between every ounch of grapes and on top ;
strain the pickle on the grapes, filling the jar; tie a thin piece of
board in flannel, lav it on the grapes to keep them under the pickle
and tie down closely with cloth and paper.
Pickled Nasturtiums- — It is best to gather the green seeds on
a dry day. This is also necessary in picking any vegetable for pick-
ling. Some put seeds in vineear for a day, then drain, .boil the
vinegar, adding a little salt, a few pepper-corns, a small bit of green ✪ Pickled Nasturtiums
Page 433 · 5 recipe records on this page
Presented as published in 1890. 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
Pack in earthen jars in layers with half cup mustard seed to each ead, sprinkled through; fill up with cold vinegar, cover closely and keep in cool dark place. Or quarter small solid heads, and boil in weak salt water until they can be pierced through with a straw * then lay on dishes and put in sun an hour or two to drain and bleach. Put in jar, pour over enough weak vinegar to cover with a teaspoon tumeric stirred in and let stand one week. Pour off and fill jar with best cider vinegar, in which is mixed one cup ground mustard, half cup mustard seed, and a little sugar; put in alao a. few spices of different kinds in a little bag. Cover closely; readv for use in a few days and will come out a bright yellow. Pickled Cauliflower or Onions prepared the same way.
PICKLES.
Pickled Cherries. — Leave stems on fine red, not too ripe, cherries, and for each quart take a pint vinegar and cup sugar ; hoil these together ten minutes, skim, and when cold pour over the cherries.
Packed in jar. Cover closely. If the fruit is nice the pickles will be very handsome, and are nice for garnishing.
Pickled Eggs. — Boil the eggs ten or fifteen minutes, dip in cold water, take off shells and prepare the vinegar by boiling with each quart, a half ounce each black pepper, Jamaica pepper and ginger tied in a bag ; put eggs in jar, pour boiling vinegar over, put in bag of spices, and when cold tie down to exclude the air. The above will pickle about sixteen eggs. Some spice with two teaspoons each allspice, cinnamon and mace to auart vinegar, and dilute with pint water. Eggs are also nice pickled with beets, or in the vinegar from them, and are not only always relishable, but ornamental as well, and nice for garnishing.
Pickled Grapes, — Cut bunches when hardly ripe and put in jar with vine leaves between each layer of grapes untiljar is filled ; then take as much water as will cover grapes and leaves, add salt till strong enough to bear an egg ; when it boils, skim, strain through flannel bag and let stand to settle ; strain a second time and pour upon the grapes, which must be well covered ; fill the jar with vine leaves, tie over a double cloth, set a plate upon it and stand two days ; then take off the cloth, pour away the brine, take out leaves and grapes, and lay them between two cloths to dry; boil two quarts of vinegar with one of water, and pound sugar, and skim very clean; let stand till cold. Wipe the jar very clean and dry, lay fresh vine leaves at the bottom between every ounce of grapes and on top ; strain the pickle on the grapes, filling the jar; tie a thin piece of board in flannel, lav it on the grapes to keep them under the pickle and tie down closely with cloth and paper.
Pickled Nasturtiums- — It is best to gather the green seeds on a dry day. This is also necessary in picking any vegetable for pickling. Some put seeds in vineear for a day, then drain, .boil the vinegar, adding a little salt, a few pepper-corns, a small bit of green
Records on this page
Pickled CabbagePickled CherriesPickled EggsPickled GrapesPickled Nasturtiums