Cucumber Pickles, No. 1

Ingredients

• One peck of large green peppers
• Let your cucumbers stay in a brine, strong enough to bear an egg, ten days to two weeks.
• I often add several pieces of onion.
• Put spices in a muslin bag and put the bag of spices into two pints of vinegar
• and one teacpup of brown sugar.

Method

1. 1

   Soak cucumbers in brine, rinse, and soak in fresh water.

2. 2

   Place in weak vinegar, scald, and then pour over pickles.

3. 3

   Cover with paper or waxed cloth.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 42. The excerpt below is the record exactly as published.

Cucumber Pickles, No. 1 Let your cucumbers stay in a brine, strong enough to bear an egg, ten days to two weeks. Then rinse them off and put them in fresh water; change the water frequently until the salt is extracted. Then put them in weak vinegar with bits of alum, cover with cab- bage or vine leaves and scald them for thirty minutes. Then take them out and drop them in a jar of cold vinegar. Then beat a half teacup of spices, half the quantity of cloves and a piece or two of ginger. Put spices in a muslin bag and put the bag of spices into two pints of vinegar and one teacpup of brown sugar. Boil all to- gether fifteen minutes; then pour over your jar of pickles and cover them over with thick paper or waxed cloth. They are then ready for use. I often add several pieces of onion. This recipe is for two gallons of pickles—Mrs. Sarah Hay. Cucumber Pickles, No. 2 Take cucumbers from brine and soak 24 hours in water to which add a piece of alum size of a hickory nut. Cut in inch slices, cover with cold water to which has been added some ground ginger and some ginger root, and boil half an hour. Make a syrup of one quart vinegar one-half pint water, two and a half pounds brown sugar, ten cents worth mixed spices and five cents worth of tumeric. When it comes to a boil add four pounds of the cucumbers and boil all together until clear—Mrs. Wm. M. Taylor, Jr. Mustard Pickles Cucumbers and green tomatoes, enough to make two gallons after being cut into small pieces, six green peppers and six large onions, chopped fine. Mix through this a teacup of salt; put in a bag and let drain all night. In the morning put in a kettle, with enough weak vinegar to boil it about ten minutes. Drain that off and put in enough strong vinegar to boil again. Mix half a cup of ground mustard (or more if desired), with enough vinegar to make a smooth paste, two and a half pounds of brown sugar, two tablespoons each of celery seed, whole cloves and alspice, and enough tumeric to make the color of mustard. Boil all together for about ten miutes—Mrs. M. D. Stockton. Spiced Grapes Hight pounds of ripe grapes washed and dried. Remove skins, put in a kettle, cover with cold water and cook until tender. Put juice and pulp in another kettle, let come to a boil and rub through a colander. Put all in Kettle, add four pounds of sugar, one pint good vinegar, one teaspoon each of galt and pepper, two tablespoons ground cinnamon and one of cloves. Cook until as thick as jam.—Mrs. H. L. Riggins. Hyden Salad To one gallon of cabbage add two quarts of green tomatoes, one quart of onions, one pint of green pepper (seed taken out). After chopping the ingredients fine, drain and throw away the juice. Then add four tablespoons of ground mustard, two tablespoons each of gin- ger, celery seed, cloves and salt, one tablespoon of cinnamon, two pounds of sugar and two quarts of vinegar. Boil together half an hour. —Mrs. C. J. Watkins. THE TWIN-CITY HOUSEWIFE sixty-three Peach Mangoes One gallon freestone peaches, one-half gallon cider vinegar, three pounds brown sugar, one cup white mustard seed, one-half cup celery seed, one teaspoon each allspice and ground mace, two small onions, two tablespoons tumeric, six slices fresh horseradish.. Drop peaches into strong salt water for twenty-four hours. Remove, dry, and stone. Boil for twenty minutes in vinegar to which have been added the sugar, mustard seed, celery seed, allspice and mace. When cold add the chopped onions, tumeric and horseradish.—Mrs. Plato T. Durham. Pepper Hash Run through meat chopper one dozen each green peppers, sweet red peppers, and small onions. Add three tablespoons salt and let Simmer ten minutes; drain and add one cup vinegar and one cup brown sugar. Let come to a boil and turn into jars. Delicious for sandwiches or with cold meats.—Mrs. Wm. M. Taylor, Jr. Pepper. Pickle One peck of large green peppers

Cook this with the app: pantry check, scaling, and the assistant.