Sweet Pickles

Ingredients

• 1 to 4 lbs. sugar
• 1 quart of vinegar
• cinnamon and cloves
• allspice, mace and ginger

Method

1. 1

   Prepare syrup, bring to a boil, put in pickles, and boil until tender.

2. 2

   Put into jars and seal when cold.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 401. The excerpt below is the record exactly as published.

SWEET PICKLES sugar, 2 cups vinegar, 1 teaspoon each of cloves, nutmeg, cinnamon and allspice; boil 2 hours and put in cans. CHOW CHOW — Take 2 large heads of cauliflower, 2 quarts green pejjpers, 8 quarts green cucumbers, 3 quarts green tomatoes, 2 quarts small onions; slice about ^ inch thick, and sprinkle with salt in alternate layers of tomatoes, onions and cucumbers; boil the cauli- flowers about 5 minutes; let them stand over night, then strain all carefully and free from water. Then place in jars and make a sea- soning as follows: Take 1 lb. mustard, ^ lb. mustard=seed, | lb. whole allspice, ^ lb. whole black pepper, 2 cups brine, 1 gallon vinegar, 1 tablespoon curry powder; boil strongly 15 minutes, and pour over the vegetables. If too thick, add vinegar. Mix the mustard with vinegar, and tie the spices all together in a muslin bag; they should all boil with the vinegar. Chow Chow No. 2 — Take equal amounts of green tomatoes and cabbage, ^ the amount of onions, or less if preferred, and 1 or 2 green peppers; chop all together fine; then season with plenty of salt, a red pepper cut fine after removing the seeds, black pepper and a little white mustard-seed. Mix the spices well through the mass, pack in jars or bottles, and pour on cold vinegar. Keep it cool. It will be ready for use in a few days, will keep several weeks, and can be made thus without cooking. SWEET PICKLES. These are made from any of the fruits suitable for preserving, and also from some of the vegetables. The strength of the syrup used varies from 1 to 4 lbs. sugar to the quart of vinegar, as vinegar varies in strength and some people like it sweeter than others, but it is better to have the syrup rich. The best sugar to use is the best light brown or coffee " C " sugar; some use maple sugar. The spices generally used are cinnamon and cloves, although allspice, mace and ginger are sometimes added, and can be used by any who desire them. The spices should be tied in a muslin bag be- fore being boiled in the syrup, or they will discolor such fruits as apples, pears, etc. Apples, melon rinds, cucumbers and pears should be steamed until tender enough to pierce with a broom straw or fork before jDouring the hot syrup over them, as it then penetrates them more readily. Smooth skinned fruits, like plums, etc., should be pricked with a needle before being cooked in the syrup. Peaches if very ripe SWEET PICKLES 541 do not need steaming, but otherwise they do. They are sometimes merely rubbed well with a cloth; some people wash them first with a weak lye, and some cooks jpeel them. The method of making sweet pickJes is to prepare the syrup, bring it to a boil, put in the jpickles, and boil until tender; then x)ut into jars and put away when cold. Another way is to preioare the syrup and pour it boiling hot on the iDickles; let stand until next day, drain ofp the syrup, boil it, pour on hot again, and repeat this for 4 or 5 days; then seal hot. Either j)lan works well. A Hint. — Many people do not know that sweet pickles can be made from preserves of almost any kind. All that is needed is to take the syrup, add vinegar and any spices desired, boil it up, and pour it again on the fruit. PICKLED APPLES — Peel and core them, and steam until tender; prejpare a syrup of 3 lbs. sugar to 1 quart of vinegar

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