Pickles

Ingredients

• small, of even size, and perfectly round
• about a level tablespoonful of mixed spice for each quart jar of onions
• cold vinegar it will hold

Method

1. 1

   Peel pickles without cutting tops and roots closely.

2. 2

   Drop into salted cold water for 24 hours.

3. 3

   Drain, dry, and place in jars.

4. 4

   Fill jars with cold vinegar, measure, and heat vinegar with spices.

5. 5

   Cool and pour into jars, dividing spice.

6. 6

   Cover jars.

7. 7

   On days two and three, pour out vinegar, scald, cool, and pour over onions.

8. 8

   Seal jars on the third day.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 148. The excerpt below is the record exactly as published.

pickles that can be made, care should be given to their preparation. Choose them small, of even size, and perfectly round. Peel them without cutting the tops and roots so closely as to break them apart; as fast as they are peeled, drop them into ' strongly salted cold water, and let them stand in it for twenty-four hours. Then drain them on sieves, dry each one with a cloth, and drop them into glass jars. As soon as one jar is filled, put in all the cold vinegar it will hold, pour it out again, and measure it, allowing as much more vinegar for every jar; heat the vinegar scalding hot, with whole cloves, cinnamon, mace, and peppercorns, using about a level tablespoonful of mixed spice for each quart jar of onions

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