ery-seed, six red-pepper pods, a handful of horseradish ;
sweeten to your taste. Three pounds would not be too
much for most modem tastes.
Gbbbn Picklb, No. 2. (Quickly Made.)
Two pounds of sugar, half an ounce of cloves, two ounces
of celery -seed, half an ounce of mace, four ounces of white
ginger, four ounces of white mustard-seed, four ounces
of pepper (red and black), two ounces of allspice; put of
horseradish, dried and sliced, as much as you can grasp
in one hand ; one lemon cut in thin slices, and the seed
extracted ; one pint of onions or garlic sliced or chopped.
The above seasoning is meant for one gallon of vinegar,
a greater or less quantity to be proportioned accordingly;
the vegetables to be prepared in the usual way. It is
better to put all together on the fire until the flavoring
has struck well through the pickles and they are tender.
When cold, tie up closely, and be careful to exclude the
air always. A good house-keeper is always watchful of
her pickle-pots, and if there is any tendency to mould or
ferment pours off the vinegar, scalds and skims it, add-
ing fresh, and stronger if it can be procured.
Isabblla'b Cabbagb Picklb. (Very Good.)
Oet the hardest small heads of cabbage that you can,
and cut them into quarters ; put them in a kettle, and
sprinkle over them a little salt ; set them on a slow fire,
and let them simmer gently till done — that is to say,
tender ; then take them out of the water and let them
stand till the next day. Take as much vinegar as will
cover them, with one table-spoonful of turmeric, and scald
them; let them stand in it a day; then take them out and
let them drain. Next, take what flavoring you like of
sugar, seeds, onion and spices, with as much vinegar as
VmOINIA COOKERY-BOOK. 365
will fill Up your pot; put them on the fire together, and
when they have come to a boil pour them, scalding hot,
over the cabbages, placed in a pickle-jar ready to receive
the bath. You should be careful not to let the cabbage
get too done, else the leaves will come apart and drop
to pieces.
Green Mangoes.
For this purpose small cantaloupes or watermelons are
generally pulled when so late in the season that there is
no possibility of their ripening. Occasionally large cucum-
bers, having their seeds scraped out, are stuffed mango
fashion. They are to be greened as other pickles by lying
in brine between layers of grape-leaves ; prepare for their
stuffing half a pound of white ginger soaked in salt-water
till soft, half a pound of horseradish scraped, and soaked
twelve hours, a pint of garlic soaked and dried, a pint
of onions chopped into small pieces ; scrape your melons
clean of seed, fill them with salt, and let them remain three
days ; on the fourth, wipe them quite dry. In addition to
the above condiments, collect two ounces of long pepper,
dried and salted, half an ounce of conmion black pepper,
a table-spoonful each of mace, cloves, and two ounces of
celery-seed✪ Gbbbn Picklb, No. 2 (Quickly Made), with half a pound of mustard-seed, black and
white mixed ; beat all together into a paste with olive oil,
or butter fresh from the churn. Fill the melons, put them
in a stone jar ; pour in half a pint of mustard-seed, and
fill the jar with boiling vinegar.
Cabbage Pickle.
One dozen heads of cabbage (the firmest must be se-
lected) ; quarter them, and cover with boiling brine ; let
them stand twenty-four hours, then squeeze and dry upon
a large flat dish for several days ; then put them in a ket-
tle covered with vinegar ; add a teacupf ul of ground gin-
256 VIRGINIA COOKEMY-BOOK.
ger, two table-spoonfuls of allspice, two table-spoonfuls
of black pepper, one dozen small green pepper -pods, a
teacupful of mustard - seed and one of celery -seed, all
bruised together, one spoonful of mace, and two ounces
of turmeric. Boil until the stalk is soft, and then add
two pounds of brown sugar✪ Cabbage Pickle. It is ready for immediate
use.
Chopped Picklk ✪ Chopped Picklk
Page 120 · 4 recipe records on this page
Presented as published in 1884. 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
ery-seed, six red-pepper pods, a handful of horseradish ; sweeten to your taste. Three pounds would not be too much for most modem tastes.
Green Pickle, No. 2. (Quickly Made.)
Two pounds of sugar, half an ounce of cloves, two ounces of celery -seed, half an ounce of mace, four ounces of white ginger, four ounces of white mustard-seed, four ounces of pepper (red and black), two ounces of allspice; put of horseradish, dried and sliced, as much as you can grasp in one hand ; one lemon cut in thin slices, and the seed extracted ; one pint of onions or garlic sliced or chopped.
The above seasoning is meant for one gallon of vinegar, a greater or less quantity to be proportioned accordingly; the vegetables to be prepared in the usual way. It is better to put all together on the fire until the flavoring has struck well through the pickles and they are tender. When cold, tie up closely, and be careful to exclude the air always. A good house-keeper is always watchful of her pickle-pots, and if there is any tendency to mould or ferment pours off the vinegar, scalds and skims it, adding fresh, and stronger if it can be procured.
Isabblla'b Cabbagb Picklb. (Very Good.)
Get the hardest small heads of cabbage that you can, and cut them into quarters ; put them in a kettle, and sprinkle over them a little salt ; set them on a slow fire, and let them simmer gently till done — that is to say, tender ; then take them out of the water and let them stand till the next day. Take as much vinegar as will cover them, with one table-spoonful of turmeric, and scald them; let them stand in it a day; then take them out and let them drain. Next, take what flavoring you like of sugar, seeds, onion and spices, with as much vinegar as
will fill Up your pot; put them on the fire together, and
when they have come to a boil pour them, scalding hot,
over the cabbages, placed in a pickle-jar ready to receive
the bath. You should be careful not to let the cabbage
get too done, else the leaves will come apart and drop
to pieces.
Green Mangoes.
For this purpose small cantaloupes or watermelons are generally pulled when so late in the season that there is no possibility of their ripening. Occasionally large cucumbers, having their seeds scraped out, are stuffed mango fashion. They are to be greened as other pickles by lying in brine between layers of grape-leaves ; prepare for their stuffing half a pound of white ginger soaked in salt-water till soft, half a pound of horseradish scraped, and soaked twelve hours, a pint of garlic soaked and dried, a pint of onions chopped into small pieces ; scrape your melons clean of seed, fill them with salt, and let them remain three days ; on the fourth, wipe them quite dry. In addition to the above condiments, collect two ounces of long pepper, dried and salted, half an ounce of common black pepper, a table-spoonful each of mace, cloves, and two ounces of celery-seed, with half a pound of mustard-seed, black and white mixed ; beat all together into a paste with olive oil, or butter fresh from the churn. Fill the melons, put them in a stone jar ; pour in half a pint of mustard-seed, and fill the jar with boiling vinegar.
Cabbage Pickle.
One dozen heads of cabbage (the firmest must be selected) ; quarter them, and cover with boiling brine ; let them stand twenty-four hours, then squeeze and dry upon a large flat dish for several days ; then put them in a kettle covered with vinegar ; add a teacupful of ground gin-
ger, two table-spoonfuls of allspice, two table-spoonfuls
of black pepper, one dozen small green pepper -pods, a
teacupful of mustard - seed and one of celery -seed, all
bruised together, one spoonful of mace, and two ounces
of turmeric. Boil until the stalk is soft, and then add
two pounds of brown sugar. It is ready for immediate
use.
Chopped Picklk
Records on this page
Gbbbn Picklb, No. 2 (Quickly Made)Isabblla'b Cabbagb Picklb (Very Good)Cabbage PickleChopped Picklk