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Classic
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page 109
Secure them carefully from the air, and by Christmas they will be fine, firm,
green pickles, and the whiskey and water will be excellent vinegar. Add spices
after they are pickled. If you do not wish all your pickles spiced, keep a
stone-pot of well-spiced vinegar by itself, and put in a few at a time as you
want them.
CUCUMBER AND ONION PICKLE
Take a dozen fine crisp cucumbers and four large onions. Cut both in thick
slices, sprinkle salt and pepper on them, and let them stand. Next day drain
them well and scald them in boiling vinegar; cover close after scalding. Next
day scald again with a bag of mace, nutmeg and ginger, in the vinegar; then
place them in jars and cork close. If the vinegar seems to have lost its
strength, replace with fresh, and put the bag of spices in again to keep the
flavor.
OLD-TIME SWEET PICKLED CUCUMBERS
Put your cucumbers in brine for eight days; slice them without soaking; let the
slices be an inch thick. When cut, soak them until the salt is nearly out,
changing the water very often. Then put them in a kettle, with vine leaves laid
between the layers; cover them well with leaves, and sprinkle pulverized alum
all through them, to harden and green them, then cover with vinegar, and set
them on the back of the stove until they become green. Take the cucumbers out
and boil them a little in ginger tea (half an hour will be enough). Make a syrup
of one quart of strong vinegar, and one pint of water, three pounds of sugar to
four pounds of cucumbers, with one ounce of cinnamon,
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