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Classic
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page 232
cucumber pickles, let stand three days, changing the water during that time,
take out, rinse, and lay in the sun, turning frequently, until black; bring to a
boiling point some good cider vinegar, with spices, such as cinnamon, cloves,
mace, race-ginger, mustard seed, pepper, and horse-radish, and, if you like,
about a pint of sugar to a gallon of vinegar. Put nuts into a jar, pour over the
hot vinegar, and they will be ready for use in a few days.--Mrs. C. T. Carson.
SWEET PICKLES.
SWEET PICKLED BEETS.
Boil them in a porcelain kettle till quite soft, when cool cut lengthwise to
size of a medium cucumber; boil equal parts vinegar and sugar with half a
table-spoon ground cloves tied in a cloth to each gallon; pour boiling hot over
the beets.--Mrs. Samuel Woods, Milford Center.
PICKLED CUCUMBERS.
Prepare and quarter ripe cucumbers, take out seeds, clean, lay in strong brine
nine days, stirring every day, take out and put in clear water one day, lay in
alum-water (a lump of alum size of a medium hulled hickory-nut to a gallon of
water) over night, make syrup of a pint good cider vinegar, pound brown sugar,
two table-spoons each broken cinnamon bark, mace, and pepper grains; make syrup
enough to cover the slices, lay them in, and cook till tender.--Mrs. M. L.
France.
RIPE CUCUMBER PICKLES.
Cut large, ripe, solid cucumbers in rings, pare, divide into smaller pieces, and
remove the seeds; cook pieces very slightly in weak vinegar, with salt enough to
season well, drain, and put in a stone jar in layers with a few slices of
onions, some cayenne pepper, whole allspice, whole cloves, bits of cinnamon
bark, and celery seed (according to taste) between each layer of cucumber. Then
cover with a
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