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Classic
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page 225
vinegar from the other kettle (using a funnel and small tin cup), going over
them a second time and filling up, in order to supply shrinkage, for the pickles
must be entirely covered with the vinegar. Put in the corks, which should fit
very snugly, lift each bottle (wrap a towel around it to prevent burning the
hands), and dip the corked end into the hot sealing-wax; proceed in this manner
with each bottle, dipping each a second time into the wax so that they may be
perfectly secure. If corks seem too small, throw them in boiling water; if too
large, pound the sides with a hammer. The tighter they fit in the bottles, the
better for the pickles. Glass cans, the tops or covers of which have become
defective, can be used by supplying them with corks. Pickles thus bottled are
far more wholesome than, and are really superior to, the best brand of imported
pickles, and, by having materials in readiness, prepared as directed, the
process is neither difficult nor tedious. It requires two persons to
successfully bottle pickles.--Mrs. Florence W. Hush, Minneapolis.
PICKLED CABBAGE.
Take nice heads of purple cabbage, pull off the loose leaves, slice from top of
head, across the cabbage, in slices about half an inch in thickness, place in a
stone jar, sprinkle well with salt, let stand twenty-four hours. Prepare vinegar
as follows: To a gallon, add one ounce mace, an ounce pepper-corns (whole black
pepper), and a little mustard seed. Drain cabbage, put back in jar, scald
vinegar and spices, and pour over cabbage, repeating the scalding operation two
or three times, and cover jar very tight. When done, the cabbage will be a
handsome red color, and very ornamental to the table.--Mrs. C. T. Carson.
CHOW CHOW PICKLES.
Let two hundred small cucumbers stand in salt and water closely covered for
three days. Boil for fifteen minutes in half a gallon best cider vinegar, one
ounce white mustard seed, one of black mustard seed, one of juniper berries, one
of celery seed, (tying each ounce separately in swiss bags), one handful small
green peppers, two pounds sugar, a few small onions, and a small piece alum;
pour the vinegar while hot over the cucumbers, let stand a day, repeating the
operation three or four mornings. Mix one-fourth pound mustard
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