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Classic
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page 230
string-beans, eight small carrots, one dozen sticks celery, five red peppers,
three green peppers, two heads cauliflower; chop fine, soak over night in salt
and water, wash well, drain thoroughly, and pour over them hot vinegar spiced
with mace, cinnamon and allspice; turn off vinegar and scald until safe to leave
like common pickles; or seal in can while hot.--Mrs. W. L.
PYFER PICKLES.
Salt pickles down dry for ten days, soak in fresh water one day; pour off water,
place in porcelain kettle, cover with water and vinegar, and add a tea-spoon
pulverized alum; set over night on a stove which had fire in during the day;
wash and put in a jar with cloves, allspice, pepper, horse-radish and onions or
garlic; boil fresh vinegar and pour over all; in two weeks they will be ready
for use. These pickles are always fresh and crisp, and are made with much less
trouble than in the old fashioned way by keeping in brine.--Mrs. E. M. R.
PICKLED PEPPERS.
Take large green ones, (the best variety is the sweet pepper), make a small
incision at the side, take out all the seeds, being careful not to mangle the
peppers; soak in salt water one or two days, changing water twice; stuff with
chopped cabbage, or tomatoes seasoned with spice as for mangoes, (omitting the
cayenne pepper),
or a mixture of nasturtions, chopped onions, red cabbage, grapes, and cucumbers,
seasoned with mustard-seed and a little mace. Sew up incision, place in jar, and
cover with cold spiced vinegar.
PLUMS PICKLED LIKE OLIVES.
Make a pickle of vinegar, mustard seed, and a little salt; heat it boiling hot,
and pour it over green plums before they begin to turn or ripen; let them remain
one night, drain off the vinegar, heat it again, and pour over the plums.
Plums may be gathered before the stone becomes hard, and pickled in the same
way.--Mrs. Theo. Brown.
SPANISH PICKLES.
One dozen cucumbers, four heads of cabbages, one peck green tomatoes, one dozen
onions, three ounces white mustard seed, one
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Classic
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