Dill Pickles

Ingredients

• To 6 qts. of water
• 2 qts. vinegar
• 1 lb. of salt
• A good quantity of dill
• 5 cents worth of Weinsteln- saeure (tartaric acid)
• Horse radish
• Grape leaves
• Pepper
• Bay-leaves

Method

1. 1

   Place a layer of cucumbers in a stone jar and sprinkle over some of the spices; continue until all are used, laying the dill and leaves between each layer.

2. 2

   Put a tight, well-weighted cover over them.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 175. The excerpt below is the record exactly as published.

% pts. vinegar 1 Vz tsps. ginger 1 % tsps. salt IV2 tsps. turmeric powder 1% tsps. cinnamon buds Preparation: Peel and slice fine cucumbers and onions, sprinkle with salt and let stand one hour. Drain and add re- maining ingredients ; let come to a boil and seal while hot. No. Ill— CHILI SAUCE. For About 6 Pint Bottles. 1 onion 12 medium sized ripe tomatoes 3 red peppers 2 cups vinegar 1 tbsp. salt 2 tsps. allspice 3 tbsps. sugar 2 tsps. cloves 2 tsps. grated nutmeg Preparation: Peel and slice tomatoes; add peppers and onion, cut very fine. Boil one-half hour, and add the rest of tihe ingredients and boil two hours. Put in jars while hot and seal well. No. 112— ENGLISH CHOW CHOW. For About 24 Pint Glasses. 1 qt. young cucumbers 2 qts. small white onions 2 qts. string beans 2/3 cup mustard 2 tbsps. celery seed 3 qts. green tomatoes 1 oz. turmeric powder 2 tbsps. allspice 2 heads cauliflower 6 red peppers 2 tbsps. whole cloves 2 heads cabbage 4 tbsps. mustard seed Vinegar Preparation: Put cucumbers, onions, tomatoes, cauli- flower, and cabbage through the food chopper. Mix all to- gether and put into stone jars with a sprinkling of salt. Let stand 24 hours and drain off the brine. Put the vegetables in a kettle over the fire and stir in the turmeric, red pepper chopped fine, mustard seeds, allspice and ground mustard. —365— Pour over enough vinegar to cover. Cover tightly and let simmer until thoroughly cooked, stirring often. Put into glass jars and seal while hot. No. 113— CHILI SAUCE. For About 18 Pint Glasses. 1 pk. ripe tomatoes 1 cup sugar 2 cups chopped celery 1 qt. vinegar 3 green peppers % cup salt 3 onions 2 ozs. mustard seed Preparation: Chop tomatoes fine and strain, add all other ingredients, boil about two hours, fill -glasses while hot and close up tight. No. 114^DILL PICKLES. For About 14 Pint Glasses. To 6 qts. of water, add 2 qts. Cloves vinegar Allspice 1 lb. of salt A good quantity of dill 5 cents worth of Weinsteln- Horse radish saeure (tartaric acid) Grape leaves Pepper Bay-leaves

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