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Classic
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page 116
of their own liquor and half of good vinegar, make this hot, and take a stone
crock, put in a layer of oysters, a spoonful of ground mace, a dozen cloves,
allspice, and whole pepper alternately. If to be kept, put them in glass jars
with a little sweet oil on top. Stop them and seal tight, and they will, if kept
in a cool place, be good for months.
COUNTRY GREEN PICKLE
One peck of tomatoes, eight green peppers to be chopped fine. They must be the
vegetable or sweet pepper. Soak the tomatoes and pepper twenty-four hours in
weak brine; drain off the brine, and add to the green tomatoes a head of finely
chopped cabbage; scald all in boiling vinegar twenty minutes. Skim it out from
the vinegar, and place in a large jar, and add three pints of grated horseradish
and such other spices as you please. Fill the jars with strong cold vinegar and
tie up for use.
TOMATO SAUCE PICKLE
One gallon of tomatoes and one gallon of vinegar. Slice the tomatoes (green ones
are firmest), and sprinkle salt between each layer. Let them remain thus for
twelve hours, then rinse them, and put them to drain on a sieve. Put your
vinegar to boil with a dozen onions cut up in it, season high with cloves,
pepper and ginger, and when this boils throw in your tomatoes and let them boil
five minutes. Finish by stirring in one-quarter of a pound of mustard and a
pound of sugar; then add a quart of vinegar and bottle it.
PLAIN PEACH PICKLE
Take eight or ten fine, nearly ripe peaches; free-stone are preferred by some,
but experience teaches
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