Tom Thumb Pickle

Ingredients

• one thousand small cucumbers
• 4 lbs. of brown sugar
• I lb. of white mustard -seed
• 2 ozs. of cloves (whole)
• 2 ozs. of allspice (whole)
• I oz. of cinnamon
• 1 oz. of white ginger-root
• 2 ozs. of black pepper (whole)
• a half-pint of horseradish
• a half-pint of small red peppers
• four or five dozen very small, white onions
• three dozen cloves of garlic

Method

1. 1

   Cover cucumbers with brine for 24 hours, wash, and dry.

2. 2

   Mix sugar, mustard-seed, cloves, allspice, cinnamon, ginger, black pepper, horseradish, red peppers, onions, and garlic.

3. 3

   Layer cucumbers and mixture in a jar, cover with vinegar.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 275. The excerpt below is the record exactly as published.

Tom Thumb Pickle over these ; mash the berries, and let them stand twenty-four hours longer. Strain, measure, and to each quart of the liquid allow one pint of water and 3 ibs. of sugar. Cook, stirring steadily, until the sugar is dissolved, removing the scum as it rises, When it comes to a boil take from the fire, bottle while warm, cork and seal. Shallot or Garlic Pickle. — Steep % lb. of ginger in strong salt and water for five days. At the end of that time cut it into slices and dry it in the sun ; put it into a large stone jar with a gallon of the best white- wine vinegar. Peel I lb. of garlic or shallot, salt it well, and let it stand in the salt for three days. Wipe it and dry it in the sun, then put it into the pickle. Add also to the pickle % lb. of long pepper steeped in salt and water and well dried, i lb. of bruised mustard -seed, and % lb. of turmeric. Shake these ingredients well in the jar, and add anything that it is desirable to pickle as it comes into season, salting and drying it previously in the sun. When com- pleted, the pickle should be kept for a year or two. When that time has expired, it will be found to be excellent. The flavor of shallots or garlic may be obtained by placing them in a bottle of cold vinegar; in a month they will be found to have imparted their flavor to the vinegar. Tomato Butter. — Take 7 lbs. of large, ripe tomatoes, 4 lbs. of brown sugar, half a cupful of vinegar, one teaspoonful of ginger, one table- spoonful of cinnamon, one teaspoon- ful of cloves. Pour boiling water over the tomatoes; let stand five minutes, then the skins can be rubbed off; remove stem end and then slice tomatoes; cook until soft; add the sugar, and stew until very thick ; then add spices and vinegar ; pour into jars and seal, to use with meat or game. Tomatoes, Pickled.— Get the small, yellow, pear - shaped tomatoes, and wash, wipe, and weigh them. To 7 lbs., take 3 lbs. of sugar, Yz oz. each of stick cinnamon and whole cloves, a piece of ginger-root as large as your little finger, and three peppercorns, with one quart of vinegar. Tie the spices in a bag and boil with the sugar and vinegar for five minutes. Cool, and then drop in the tomatoes, and simmer slowly till they are clear ; put them in jars, and boil down the syrup and pour it over them. Tomatoes, Pickled. — This pickle is very good with roast meat, cold or hot. Take two dozen small, ripe tomatoes ; prick each one in two or three places, carefully preserve the juice that flows from them, and keep it in a covered vessel until wanted. Put the tomatoes in layers in a deep earthen jar, and sprinkle a little salt between each layer. Cover the pan, and let the tomatoes remain undis- turbed for three days. At the end of that time wash them well from the brine and dry them carefully. Put them into jars, and cover them with vinegar which has been boiled and allowed to get cold. Add the juice which flowed from the fruit in the first instance, and cover the jars closely. The pickle wTill be ready for use in a fortnight. The following spices should be boiled with the vinegar for this quantity of tomatoes : Half an ounce of pepper, T/z oz. of cloves, and a heaped table-spoonful of mustard-seed. Sometimes minced onions or minced celery, or both, are put into the jars with the tomatoes. Time, four days. Tomato Sweet Pickle. — Green to- matoes, one peck ; onions, one dozen ; brown sugar, 2 lbs.; mustard - seed, Vz lb. ; and 1 oz. each of allspice, cloves, ground pepper, and ground ginger. Slice the tomatoes and on- ions, add half a pint of salt, let stand twenty-four hours, drain well, put in a preserving - kettle in layers al- ternate with the mixed spices, and boil slowly until clear. Tom Thumb Pickle. — Cover with strong brine for twenty-four hours one 247 Walnuts, Pickled PICKLES, ETC Yellow Pickle thousand small cucumbers, then wash with cold water, and let them dry. Mix thoroughly 4 lbs. of brown sugar, I lb. of white mustard - seed, 2 ozs. of cloves (whole), 2 ozs. of allspice (whole), I oz. of cinnamon, 1 oz. of white ginger-root, 2 ozs. of black pep- per (whole), a half-pint of horseradish, cut fine, a half-pint of small red pep- pers, four or five dozen very small, white onions, three dozen cloves of garlic

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