Mixed Pickle

Ingredients

• a quart of water
• a quarter of a pound of salt
• a gallon of vinegar
• any other spices you please

Method

1. 1

   Collect small vegetables and soak in brine for 24 hours.

2. 2

   Wipe and pack in jars with spices, then pour cold vinegar over them.

3. 3

   Seal jars tightly.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 139. The excerpt below is the record exactly as published.

a gallon of vinegar, two ounces of turmeric, half a pound of English mustard, a quarter of a pound of ginger, a quarter of a pound of white pepper, the same of curry powder, three blades of maoe, half an ounce of celery>seed, and two ounces of good brown sugar. Mix all the spioes to a paste with cold vin^ar trcm the gallon, stir all together in the vinegar, bring to a boil, and pour hot over the pickles, filling the jars. When ecdd, oovor tightly. Shakers' Pickles. Take half-grown cucumbers fresh from the vines ; wash the ■and firom them and pack them in jars. Make a pickle of salt and water strong enough to bear an egg ) put a piece of alum in it, in the proportion of a piece as large as a nutmeg to a gaUou PICKLES. 291 of piokle ; boil and skim it, and pour hot over the piokles ; let tt remain until cool ; pour it off. Boil as much vinegar as will coyer the pickles, with spices to taste ; pour it over the piokles hot ; put in the vinegar the same proportion of alum as you put in the brine. In two days the piokles will be fit to eat, and wiB keep for Un years. * Pickled WklnuU. Take the walnuts about midsummer, when a pin will ^ through them easily. Make a piokle strong enough to bear an egg ; cover the walnuts with the piokle and tie them over with thick paper veiy closely. Let them lie a fortnight, changing the pickle twice in that time for fresh. Take them out and lay them in vinegar for a month ; be careftil to exclude the air. Take a gallon of good cider-vinegar and put into it one ounce of whole pepper, the same of cloves, half an ounce of mace and the same of nutmeg; bruise them a little, and when the vinegar is near boiling, throw the walnuts into it and let them stand until nearly cold, closely covered. Put the walnuts in jars, sprinkle a little mustard-seed over the top of them and cover with the vinegar. They will soon be fit for use, but age im- proves them. English walnuts or butternuts are the best kinds for thb purpose. * Pickled Walnuts, Ho. S Make a brine of salt and water in the proportion of a quarter of a pound of salt to a quart of water ; run a larding-peedle through the walnuts in half-a-dozen places; this allows the pickle to penetrate, and they will be ready for use much sooner. Let them stand in the brine for one week ; take them out, drain them. Make a fresh brine of the same proportions, put the walnuts in it and set them over the fire ; give them a gentle simmer. When hot all through, lay them on a sieve to drain, and let them stand in the air until they turn black. This will take a couple of days. Then put them in stone or glass jars ; fill them only three parts full of the walnuts, and fill them up with the following fickle : To each quart of best cider-vinegar 292 OOOKEE T FROM EJFBBIENCE. put two raiKMB of bUok pepper, one of ginger, nme of nk, ludf tut Qnnoe of kUspioe nd half k drMhiu of ujenna pepper. Put ell in the Tinegar uid set orer the fire, bring to a trail and poor boiling hot over the walnate ; ootot them olooelj, lie dmn ti^Uj, and the; will kaep for jeara and inprore with age. * Large CaoamlMn. Wash them to remove the eand, wipe thorn dry, pot tbeu in jam, and for one hundred oaonmben allow a pint of salt and • pieoe of alom the site of a nutmeg. Pat the aalt and alom on the top of the euonmbers, and pour orer them boilbg water to ooTer at least two inohei over the top. Let them at&nd twenty* fonr hours ; take them oat, wipe them dry, ont in foor length> wise and each pieoe in half. Fill stone or glass jars three parts fall of the pieces, and poor OTer them boiling hot the pickle with spioee as for ehow-ohow or mangoes. Oreen peaches in this piokle are Tory maoh like Indiui mangoes. * Cold T0Biat04ftVM. Poel half a peek of ripe tomatoes, out them in small pieoos (do not ehop them, as it spoils them), drun them on a liere fi» six faonrs ; thm add to them one taaonp of salt, one of sngar, one of mixed black and whito mnstard^seed, one gill of nastortinnu, % good-siied root of horseradish ont in strips or grated, two roots of celery, or two tablespoons of celery-seed, two tablespoons of bhck pepper, one teaspoon of cinnamon, one of allspice, one of ground maoe, and three pints of good sharp vin^ar (cider) ; bottle, and it will be fit for use in a week, and will keep fbr years. • Caonnber^toce. One neek of enonmbeis fit for the t«a-table ; pare oflF the rind to dice; slice and ring four large white onions; rer all a pint of fine salt, and let them dndn on six or eight houn; then add to them one tablespoon spper, a small teaspoon of cayenne, a few blades <tf three or fhnr,— one wine^kss of Hadein wine tad F10KLE8. 2W liwo of good Bweot oil. Pat into j«i8 and fill with abup nd««- finegar. Fill the jars onlj throe parti fUl of the eaonmberf and fill up with vinegar *Higdo]L Sliee and ohop four quarts of green tomatoes and six onicna* add one teacup of fine salt, and let them lie all night In the morning remove the onions, and sqaeeie the tomatoes through a oloth strainer. Chop eight green peppers and add to the mix- ture four tablespoons of white mustardnieed, two tablespoons of ground cloves, two of allspice and a dessert-spoon of ground mustard. Scald two quarts of vinegar and pour over hot Kized Piekle. OoUeot together all kinds of small vegetables — green tomatoes when the siie of a nutmeg, small white onions, nasturtiums, radish-pods, young string-beans, pumpkins the siie of an egg cut into dice, and any other small vegetable. Put them into a strong brine for twenty-four hours;., then wipe them and put them in jars with all kinds of spice, and pour cold vinegar over them. Cover closely. Bordeaux Sauce. Two gallons of chopped cabbage, one of green tomatoes sliced, one dozen onions sliced, one ounce of turmeric, one ounce of whole allspicci the same of whole doves, the same of ground ginger, half a pound of white mustard-seed, a gill and three- quarters of salt, one and three-quarter pounds of sugar, and a gallon of vinegar. Boil aU together half an hour. Tomato-sauoe. One peck of green tomatoes and a quarter of a peck of white onions sliced thin ; sprinkle them with salt in alternate layers. Let them stand all night, then strain off the water, cover them with vinegar, and simmer gently twenty minutes. Mix together half a teacup of ground mustard, a quarfser of a pound of mua- 294 COOKER T FB OM EZPEEIBNCE. tardHwed, half a onp of brown sugar, a quarter of a oap of grouftd ginger, half a onp of good sweet oil, and any other spioeB you please

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