The Blue Grass Cook Book

page 305

over them best cider vinegar. After a month, add 3 pounds of brown sugar. Keep
closely covered, and don't eat for a year.

      GREEN PICKLE
Mrs. Henry C. Buckner

Put cucumbers, beans, small corn, melons, etc., in brine strong enough to bear
an egg. Let it stand 9 days or 2 weeks. When ready to make the pickle up, put
them in kettle with grape or cabbage leaves and small lumps of alum. Cover with
weak vinegar and simmer slowly till they are a fine green color. Drain them on a
dish.

  1/2 ounce of mace,

  1 ounce of cloves,

  2 ounces of allspice,

  1 ounce of cinammon,

  3 ounces of white mustard seed,

  1 ounce of ground mustard,

  2 ounces of whole grain black pepper,

  1 ounce of race ginger,

  1 ounce of celery seed,

  1/2 pints of scraped horseradish.

Put spices in vinegar and pour boiling hot over pickle. Tie up closely in stone
jars.

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