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Classic
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page 110
cloves, mace and white ginger to every ten pounds of fruit. Make this syrup hot,
and put in the cucumbers and boil them until clear. When they are clear take
them out and boil the syrup until it is thick enough to keep. Pour it over the
cucumbers, which should have been placed in jars ready for the syrup. They are
now ready to use, or seal up, as may be desired. If not convenient to pickle
after eight days salt brining, it does not hurt to let them remain a few days
longer.
PICKLED EGGS
When eggs are abundant and cheap, it is well to pickle some for a time of
scarcity. Boil three or four dozen eggs for half an hour, let them cool, and
then take off the shells, and place them in wide-mouthed jars, and pour over
them scalding vinegar. Season the vinegar with whole pepper, cloves, or
allspice, ginger, and a few cloves of garlic. When cold, they must be bunged
down very close. Let them be well covered with the vinegar, and in a month they
will be fit for use. The above pickle is by no means expensive, and as an
accompaniment to cold meat is not to be surpassed for piquancy and gout.
SWEET PICKLE OF FIGS
Put the figs in brine at night; in the morning, or after being in brine about
twelve hours, take them out, wash off the salt, and put them in alum water for
three hours. Then take them out and scald them in hot water until heated
through. Make a syrup of a
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