Recipe for 600 Pickles

Ingredients

• Make a brine of cold water and salt strong enough to bear an egg
• one quart brown sugar
• two large green peppers
• one-half pint white mustard
• six cents' worth of ginger-root
• the same of cinnamon
• the same of allspice
• the same of cloves
• one tablespoon celery seed
• alum the size of a butternut

Method

1. 1

   Make a brine of cold water and salt strong enough to bear an egg; heat boiling hot and pour over the cucumbers; let them stand twenty-four hours, then take out and wipe dry; scald vinegar and pour over them and let them stand twenty-four hours; then pour off, and to fresh vinegar add the other ingredients, scald together and pour boiling hot on the cucumbers.

As published

This recipe was extracted from The new home cook book (1896), page 60. The excerpt below is the record exactly as published.

KECIPE FOR 600 PICKLES. Mrs. F. D. Gray. Make a brine of cold water and salt strong enough to bear an egg; heat boiling hot and pour over the cucum- bers ; let them stand twenty-four hours, then take out and wipe dry ; scald vinegar and pour over them and let them stand twenty-four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard, six cents' worth of ginger-root, the same of cinnamon, allspice and cloves; one tablespoon celery seed, alum the size of a butternut ; scald these together and pour boiling hot on the cucum- bers. 144 THE HOME COOK BOOK. PICKLED CUCUMBEES. Mrs. Packard. Wash with care your cucumbers, and place in jars. Make a weak brine (a handful of salt to a gallon and a half of water.) When scalding hot, turn over the cucum- bers and cover; repeat this process three mornings in succession, taking care to skim thoroughly. On the fourth day have ready a porcelain kettle of vinegar, to which has been added a piece of alum the size of a wal- nut. When scalding hot, put in as many cucumbers as may be covered with the vinegar; do not let them boil, but skim off as soon as scalded through, and replace with others, adding each time a small piece of alum. When this process is through, throw out the vinegar and replace with good cider or white wine vinegar ; add spices, mus- tard seed and red peppers. Sort the pickles and place in stone or glass jars, turn over the hot spiced vinegar; seal and put away the jars not needed for immediate use. Pickles thus prepared are fine and crisp at the expiration of a year. Those that are kept in open-mouth jars may be covered with a cloth, which will need to be taken off and rinsed occasionally. I prefer green peppers, and prepare them with cucumbers in brine. They are not as apt to become soft. GREEN" TOMATO PICKLES. Mrs. J. L. Harris, Keokuk, Iowa. Chop one-half peck tomatoes, three onions, a gill of horse-radish, three green peppers ; put them in a sieve and drain dry, salt in layers and let them stand one night ; VALUABLE RECIPES 145 drain the next day, scald vinegar and pour over it ; let it stand two or three days ; drain again, scald a pound of sugar to a quart of vinegar, a tablespoon black pepper, the same of allspice

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