Sweet Pickles

Ingredients

• five hundred small cucumbers
• three quarts of cider vinegar
• two ounces of cinnamon
• two ounces of allspice
• two ounces of cloves
• three pounds of light brown sugar
• a few small red peppers

Method

1. 1

   Let the pickles stand overnight in salt and water, then put them in the cold vinegar, bring to a boil, and boil for two or three minutes.

2. 2

   If the vinegar is too strong, add one quart of water.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 51. The excerpt below is the record exactly as published.

one ounce of allspice, two tablespoons of celery seed, one-half pint of mustard seed, and one blade of mace. Pound all together, and add to the boil- ing vinegar. Cut up three heads of cabbage, and scald in brine. Squeeze in a bag, and hang up in the. sun to dry. When bleached put into a jar, and pour over the spiced,vinegar. Only 50c. LUBY’S PARISIAN a Bottle . HAIR RENEWER AMES Ni AIR Health Specialties in 4 — SsSS5veece BREAD and FOOD TELEPHONES 1025, 1340, 6488, 5052 @#” For Infants and Invalids. RIPE CUCUMBER PICKLES. Take large yellow cucumbers, pare them, take out the cores, and soak in salt water two days. Then take them out of the brine, pour over them boiling water, and let them stand over night. Pour off this water, and they are ready for the pickle. which prepare thus: For each quart of sharp vinegar, take one pint of hot water, two large cups of sugar, and one tablespoon- ful each of the following spices: cinnamon, cloves, allspice, black pepper, mace, or nutmeg. Add a handful of raisins or ripe grapes. Scald all together, and boil until the cucumbers are easily penetrated with a fork. Use as little of the vinegar as possible to boil them in, and pour the rest over them when done. COLD PUNA LTO: CAT SUR: Peel and chop fine a peck of ripe tomatoes. Drain them in a colander, and turn into an earthen vessel. Add half a cupful of salt, two tablespoonfuls of grated horse radish, one table- spoonful of mustard seed, two pods of red pepper, two tea- spoonfuls of black pepper, two teaspoonfuls of celery seed, a teaspoonful of ground cloves, two teaspoonfuls of ground cinna- mon, a teaspoonful of powdered mace, a cupful of brown sugar and one quart of strong vinegar. Mix well, bottle, and seal. MUSHROOM CATSUP. Take a peck of fresh mushrooms, wipe them carefully, but do not wash. Break into pieces, put a layer in the bottom of a stone crock, sprinkle with salt. Put in more mushrooms, and salt until all are in. Cover with a cloth, and set in the kitchen dwardsburg Silver Gloss STARCH = Wamutactured only by The Edwardsburg For all domestic Laundry uses. Starch Co., Ltd. CARDINAL, Ont. 124 [Osage look round after a nice head of hair in the street, so rare has that beautiful ornament become at the present day. Why is this? It cer- tainly is not the fault of 7% LU BY’S Hoeitenceee which is an almost infallible remedy against prematurely gray hair, or bald heads, Sold by all Druggists. Only 50c, a Bottle. for twenty-four hours. Mash and strain through a coarse bag. To every quart of mushroom liquor add a tablespoonful of pepper corns, a teaspoonful of allspice, a dozen whole cloves, three blades of mace, and a slice of ginger root. Set near the fire to boil slowly for one hour. Take up, let cool, strain, and bottle.. REDUPE PREP RGA TSU: Take four dozen fed peppers. Cut in a kettle with a quart of vinegar and water each, two roots of horse radish grated, and three chopped onions. Stir well together, add two teaspoon- fuls of salt, a tablespoonful of white mustard seed, a tablespoon- ful each of mace and cloves. Boil ten minutes) strain, and return to the kettle with a tea cup full of brown sugar and a ‘pint or vinecam, - Let boil one hour, strains and: Dottie: Guava Wed ery) C2 I ee! Pick nine pounds of very ripe grapes from the stems, work, after weighing, and put into a porcelain kettle. Set over the fire to scald, and run through a colander; return to the kettle, add five pounds of sugar, a tablespoonful each of ground cloves and allspice, let boil for fifteen minutes, pour in a quart of strong vinegar, let heat, but do not let boil. Take up, bottle, and seal. GRATED (CUCUMBER CATSUP: (A delicious accompaniment to fish and game.) Grate two dozen large yellow cucumbers. To every quart of cucumbers add two grated onions, one teaspoonful each of pepper, salt and cloves. Put into a jar, cover with strong cold vinegar, and seal. Abbey's. Fietesnent 4a) is sold by all druggists at 60 cts a large bottle. Trial size, 25 cts. 125 j Is_a most healthful dish for children and ase S invalids, as the milk, being a perfect food, gives allthe necessary nourishment, and in a form extremely palatable and readily digested, un ( a p S In cases of indigestion it may be taken with rreat benefit. MADE AS DIRECTED °°"! "ere Evans and Sons, Ltd., Agents for Canada, Montreal and Toronto. SWEET PICKLES. Vy Been Oro SW RHE PICK EES. To five hundred small cucumbers, take three quarts. of cider vinegar; add two ounces each of cinnamon, allspice and cloves, three pounds of light brown sugar and a few small red peppers

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