Apple Pickle. — Eighteen gcod sharp apples; one-quarter pound best .
ginger; one pound Sultana raisins; one ounce mustard seed; six shallots; ■
one-quarter pound salt; I'A pound moist sugar; six good-sized onitow;
one-half ounce smalt chilli peppers; one-half teaspoon cayenne pepper.
Three pints white wine vinegar✪ Apple Pickle. Pare and quarter apples and place in a .
double boiler, cover tightly to keep in steam, cook til! quite soft; chop
onions and shallots, and boil in vinegar until they are soft also. Then
mix ingredients together, and place in an iron saucepan, no other metal
will do. Boil for three-quarters of an hour, stirring faithfully, as, it
burns very quickly. Put down in small pots well sealed. This pickle
will remain good for years. It should stand two months before using.
Sweet Apple Pickle.^Three pounds of sugar to seven of cored
apples, and one pint of vinegar. Steam the apples till tender, but not
too much ; stick a clove or two in every quarter. Make a syrup of the;
sugar and vinegar and pour while hot over the apples. May be kept in
a well-covered jar in a cool place, and keep well.
String Beans.— Cut the ends off the tiny pods and remove the littte.
beginnings of "strings," pack in glass jars, and pour in the boiling spiced
and sweetened vinegar just as if making sweet pickled pears or peaches. .
If white wine vinegar is used the beans will retain their vivid green
color and thus make a pretty as well as a delicious relish.
Beets, Canned. — Select small, dark- red beets, about the size of a
peach or smaller, boil in the usual way, being careful not to break the
skins in washing; do not cut the tops too close and be sure not to cut
the ends off. Boil in salted water✪ Beets, Canned until tender, but not too soft Rub
THE RURAL COOK BOOK. 1ST
the skins off as lOon as they arc cool enough to handle, also cut ofF
top and tail and pack in fruit jars; act aside and prepare your vinegar.
It will not be necessary to lieat the beets over again. Put as much
vinegar over the fire as will be required to cover the beets ; when this
comes to a boil add a little sugar, ^iccording to taste. Let the vinegar
boil five minutes longer; pour over ihe beets piping hot and seal. A
small piece of horseradish put into each jar will keep the white scum,
from forming on the top of the vinegar.
Beet Relish.— Boi! two medium-iiied beets until tender, drain and
let stand in cold water three minutes, then skin, slice thin and cover with
strong vinegar for one hour. Drain .off the vinegar and mash the beets
thoroughly, adding three tablespoons of grated horseradish, a pinch of
s^lt and a dash of black pepper.
Beet Sweet Pickle. — Boil till tender, then skin, and cut into slices or
strips. Put in glass jars rather loosely, so that each piece will be sur-
rcunded by the pickle. To two quarts of vinegar add four pounds of
brown sugar, and, when these are in the kettle, add a scant half-ieaspoon-
ful of pulverized alum. Use a p9 reel a in -lined kettle for this liquid, and
bring the contents to a boil. Skim carefully, and then add to it a small
cheesecloth bag containing a teaspoonful each of whole peppercorns,
allspice and cloves. Boil again, and add a little cayenne pepper and salt. .
Fill the jars to overflowing with this liquid, and set aside over night. The
next morning drain the beets, and bring the syrup again to a hard boil.
Pour this again into the jars of beets, doing so while it is scalding hot,
and filling each jar to overflowing. Seal immediately.
Page 118 · 2 recipe records on this page
Presented as published in 1907. 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
Apple Pickle. — Eighteen gcod sharp apples; one-quarter pound best . ginger; one pound Sultana raisins; one ounce mustard seed; six shallots; ■ one-quarter pound salt; I'A pound moist sugar; six good-sized onions; one-half ounce smalt chilli peppers; one-half teaspoon cayenne pepper. Three pints white wine vinegar. Pare and quarter apples and place in a . double boiler, cover tightly to keep in steam, cook til! quite soft; chop onions and shallots, and boil in vinegar until they are soft also. Then mix ingredients together, and place in an iron saucepan, no other metal will do. Boil for three-quarters of an hour, stirring faithfully, as, it burns very quickly. Put down in small pots well sealed. This pickle will remain good for years. It should stand two months before using.
Sweet Apple Pickle.^Three pounds of sugar to seven of cored apples, and one pint of vinegar. Steam the apples till tender, but not too much ; stick a clove or two in every quarter. Make a syrup of the; sugar and vinegar and pour while hot over the apples. May be kept in a well-covered jar in a cool place, and keep well.
String Beans.— Cut the ends off the tiny pods and remove the littte. beginnings of "strings," pack in glass jars, and pour in the boiling spiced and sweetened vinegar just as if making sweet pickled pears or peaches. . If white wine vinegar is used the beans will retain their vivid green color and thus make a pretty as well as a delicious relish.
Beets, Canned. — Select small, dark- red beets, about the size of a peach or smaller, boil in the usual way, being careful not to break the skins in washing; do not cut the tops too close and be sure not to cut the ends off. Boil in salted water until tender, but not too soft Rub
the skins off as soon as they are cool enough to handle, also cut off top and tail and pack in fruit jars; act aside and prepare your vinegar. It will not be necessary to lieat the beets over again. Put as much vinegar over the fire as will be required to cover the beets ; when this comes to a boil add a little sugar, ^iccording to taste. Let the vinegar boil five minutes longer; pour over ihe beets piping hot and seal. A small piece of horseradish put into each jar will keep the white scum, from forming on the top of the vinegar.
Beet Relish.— Boi! two medium-iiied beets until tender, drain and let stand in cold water three minutes, then skin, slice thin and cover with strong vinegar for one hour. Drain .off the vinegar and mash the beets thoroughly, adding three tablespoons of grated horseradish, a pinch of s^lt and a dash of black pepper.
Beet Sweet Pickle. — Boil till tender, then skin, and cut into slices or strips. Put in glass jars rather loosely, so that each piece will be surrcunded by the pickle. To two quarts of vinegar add four pounds of brown sugar, and, when these are in the kettle, add a scant half-teaspoonful of pulverized alum. Use a porcelain-lined kettle for this liquid, and bring the contents to a boil. Skim carefully, and then add to it a small cheesecloth bag containing a teaspoonful each of whole peppercorns, allspice and cloves. Boil again, and add a little cayenne pepper and salt. . Fill the jars to overflowing with this liquid, and set aside over night. The next morning drain the beets, and bring the syrup again to a hard boil. Pour this again into the jars of beets, doing so while it is scalding hot, and filling each jar to overflowing. Seal immediately.
Records on this page
Apple PickleBeets, Canned