Mrs. JUDGE RUFFIN.
Hillsboro 4No iC:
CUCUMBER PICKLE.
Soak the salt well out, and put in weak viuegar in which
dissolve enough alum to taste rough, cover with grape or
cabbage lerves, let simmer, (not boil) until the cucumbers
are nicely geeened, take out and drop in hot water, cover
and let stand until you prepare the seasoned vinegar, do not
use very strong vinegar. To every four pounds of cucumbers,
use two pounds of sugar, season with horse-radish and gar-
lic, cinnamon bark and ginger✪ Cucumber Pickle. Let all boil in the vinegar,
leave untill well seasoned then strain out and put cucumbers
in a Jar and pour vinegar over them. Ready for use in two
or three weeks.
Mrs. W. R. COOPER.
MIXED: PICKLES:
Four large heads of cabbage, white; one peck green toma-
toes, two dozen cucumbers, one dozen moderate sized
onions, one dozen green peppers, two bunches telery; chop
very fine (or better still grind inasausage mill). Mix weil
put a layer of salt and one of the mixture; let it set over
night, then press as dry as possible and cover with cold vin-
[ 110 ]
egar; set for twenty-four hours, press as before; take one
gallon vinegar, three pounds sugar, half ounce cloves, half
ounce cinnamon, half ounce allspice, half ounce mace, three
pounds of raisins, four ounces celery seed; put all together
with the mixture and place in a kettle till it comes to a boil
remove at once and put in glass fruit jars and seal while
hot and this will keep for years. ‘This will make about two
gallons of very fine pickle.
Miss MAGGIE ALBRIGHT.
RIPE TOMATO SWEET PICKLE.
Three pounds tomatoes, one pound sugar, one pint vine-
gar; put tomatoes on in cold water, set on the fire and let
them simmer until the skin splits, remove immediately from
the hot water, pour cold water over them, let stand until
perfectly cold, then put them in a jar boil the vinegar and
sugar with cloves to taste, and pour over them. Let them
stand three days. Pour thecontents of jar in a kettle, boil
fifteen minutes, tie up and set in a cool place.
Mrs. J. S. MESLEY.
SW EB Ue Pie ar:
Seven pounds of fruit, one pint vinegar, cloves, spice,
cinnamon and ginger; boil sugar, vinegar and spices together,
and pour hot over the fruit for three mornings. This is
excellent for peaches, pears and damsons.
Mrs. 8. C. ANDERSON.
UNIVERSAL PICKUE.
One gallon chopped cabbage, one gallon sliced green toma-
toes, half gallon vinegar, one dozen green peppers, half
dozen onions, two tablespoonfuls white mustard seed, one
tablespoonful each whole cloves and spice, one tablespoon-
ful ginger, broken up, one tablespoonful salt, one teaspoon-
ful each, black pepper and red pepper.
Mrs. J. G. PIPER.
\ C11 J
| GREEN TOMATO PICKLE.
\ Six pounds tomatoes, two and half pounds sugar, one
quart vinegar, cloves and spices totast. Slice tomatoes and
let\stand in cold water with a little salt over night. Soak
in fresh water next day and pickle the following morning.
\ Mrs. S. C. ANDERSON.
: MANGO PEPPER PICKLE.
Select peppers of good size, rejecting any withered, dark
ones. With a sharp pen knife cut a circle round the stem
and take it out whole; remove all the seeds and replace the
stem, fastening it with a singlestitch. Makea brine strong
enough to float an egg, put in the peppers and let them
Stand in it fortwo days. Rinse and dry them, then fill
with the following mixture:
FILLING.
✪ Mixed Pickles
Page 31 · 6 recipe records on this page
Presented as published in 1899. 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
Mrs. JUDGE RUFFIN, Hillsboro, N. C.
CUCUMBER PICKLE.
Soak the salt well out, and put in weak vinegar in which dissolve enough alum to taste rough, cover with grape or cabbage lerves, let simmer, (not boil) until the cucumbers are nicely greened, take out and drop in hot water, cover and let stand until you prepare the seasoned vinegar, do not use very strong vinegar. To every four pounds of cucumbers, use two pounds of sugar, season with horse-radish and garlic, cinnamon bark and ginger. Let all boil in the vinegar, leave untill well seasoned then strain out and put cucumbers in a Jar and pour vinegar over them. Ready for use in two or three weeks.
Mrs. W. R. COOPER.
MIXED PICKLES.
Four large heads of cabbage, white; one peck green tomatoes, two dozen cucumbers, one dozen moderate sized onions, one dozen green peppers, two bunches celery; chop very fine (or better still grind in a sausage mill). Mix weil put a layer of salt and one of the mixture; let it set over night, then press as dry as possible and cover with cold vin
[ 110 ]
egar; set for twenty-four hours, press as before; take one gallon vinegar, three pounds sugar, half ounce cloves, half ounce cinnamon, half ounce allspice, half ounce mace, three pounds of raisins, four ounces celery seed; put all together with the mixture and place in a kettle till it comes to a boil remove at once and put in glass fruit jars and seal while hot and this will keep for years. ‘This will make about two gallons of very fine pickle. Miss MAGGIE ALBRIGHT.
RIPE TOMATO SWEET PICKLE.
Three pounds tomatoes, one pound sugar, one pint vinegar; put tomatoes on in cold water, set on the fire and let them simmer until the skin splits, remove immediately from the hot water, pour cold water over them, let stand until perfectly cold, then put them in a jar boil the vinegar and sugar with cloves to taste, and pour over them. Let them stand three days. Pour thecontents of jar in a kettle, boil fifteen minutes, tie up and set in a cool place.
Mrs. J. S. MESLEY.
SWEET FRUIT PICKLE.
Seven pounds of fruit, one pint vinegar, cloves, spice, cinnamon and ginger; boil sugar, vinegar and spices together, and pour hot over the fruit for three mornings. This is excellent for peaches, pears and damsons.
Mrs. 8. C. ANDERSON.
UNIVERSAL PICKLE.
One gallon chopped cabbage, one gallon sliced green tomatoes, half gallon vinegar, one dozen Green peppers, half dozen onions, two tablespoonfuls white mustard seed, one tablespoonful each whole cloves and spice, one tablespoonful ginger, broken up, one tablespoonful salt, one teaspoonful each, black pepper and red pepper.
Mrs. J. G. PIPER.
GREEN TOMATO PICKLE.E.
Six pounds tomatoes, two and half pounds sugar, one quart vinegar, cloves and spices totast. Slice tomatoes and let stand in cold water with a little salt over night. Soak in fresh water next day and pickle the following morning.
\ Mrs. S. C. ANDERSON. MANGO PEPPER PICKLE.
Select peppers of good size, rejecting any withered, dark ones. With a sharp pen knife cut a circle round the stem and take it out whole; remove all the seeds and replace the stem, fastening it with a singlestitch. Makea brine strong enough to float an egg, put in the peppers and let them Stand in it fortwo days. Rinse and dry them, then fill with the following mixture:
Records on this page
Cucumber PickleMixed PicklesRipe Tomato Sweet PickleUniversal PicklePickled DamsonsMango Pepper Pickle