Sweet Pickles

Ingredients

• three pints
• a quart
• a dozen sticks of cinnamon
• a dozen cloves

Method

1. 1

   Sweet pickles may be made of any fruit that can be preserved, including the rinds of ripe melons and cucumbers.

2. 2

   The proportion of sugar to vinegar for syrup is three pints to a quart.

3. 3

   Sweet pickles may be made of any preserve by boiling over the syrup and adding spices and vinegar.

4. 4

   Examine frequently, and re-scald the syrup if there are signs of fermentation.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 148. The excerpt below is the record exactly as published.

sweet pickles. The proportion of cucumbers may be double or even three times the quantity of - tomatoes if desired.— Mrs. W. W. Woods. VireintA Mixep PICKLE. One-half peck green tomatoes, twenty-five medium-sized cucum- bers, fifteen large white onions, one-half peck small onions, four heads cabbages, one pint grated horse-radish, one-half pound white mustard-seed, one-fourth pound ground mustard, one-half tea-cup ground black pepper, one-half pint salad oil, one ounce celery seed, one-half ounce ground cinnamon, two ounces turmeric. Slice the tomatoes and large onions, cut cabbage as for slaw, quarter cucum- bers 'engthwise, cut in pieces two inches long, leaving the peel on, and add the small onions whole. Mix with salt thoroughly, let stand twenty-four hours; drain off the juice, and pour vinegar and water over pickles. Let stand a day or two, strain again as dry as possible; mix the spices well except the ground mustard, then boil - one and one-half gallons fresh apple vinegar and pour boiling hot over the pickles; do this three mornings in succession, using the same vinegar each time. The third time add one pound of sugar to the vinegar and boil, pouring over as above; also mix the oil and ground mustard together with a small portion of the vinegar, and add when cold. Oil can be omitted if not relished. —Mrs. M. B. Sperry, Nashville, Tenn. PICKLED WALNUTS. Gather walnuts (or butternuts) when soft enough to be isto by a needle (July), prick each with a large needle well through, holding in a cloth to avoid staining the hands, cover with strong salt water (a pintand a half salt to a gallon of water), let stand two yea: ; may ; phy er hae ei nal are? ae J Hs { a Pe a 4 ‘ , Z Sod { ee ee Net a | SWEET PICKLES. co ee or three days, Ce the ace every day ; then pour over them a brine made by dissolving salt in boiling water (let it get cold be- fore using), let stand three days, renew the brine and let it stand for three days more. Now drain and expose to the sun for two or — three days or until they become black, or put in cold water for half a day, and pack in jars not quite full. The proportions are a hun- dred walnuts to each gallon of vinegar. Boil vinegar eight min- utes, with a tea-cup sugar, three dozen each whole cloves and allspice, a dozen and a half pepper-corns, and a dozen blades of mace. Pour the vinegar over the walnuts scalding hot. In three days draw off the vinegar, boil and pour over the walnuts again while hot, and at end of three days repeat the process. They will be fit to eat in a month, and will keep for years.— Mrs. C. T. Carson. SWEET PICKLES. if Sweet pickles may be made of any fruit that can be preserved, “Including the rinds of ripe melons and cucumbers. The proportion : of sugar to vinegar for syrup is three pints to a quart

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