The Blue Grass Cook Book

page 312

Sew each pepper and put in a jar. Pour strong vinegar over. The cabbage must be
dried and chopped fine. The horseradish dried and scraped well. All ingredients,
except cabbage, to be pounded fine. Mix with olive oil or fresh butter.

      PICKLED WALNUTS
After scraping walnuts, let them stand in salt water for 2 or 3 weeks. Scald
twice quickly, so as not to soften them, and rub dry and put in jars. Pour
boiling vinegar over them and let them stand 2 weeks longer. Then boil in very
strong vinegar to every hundred walnuts 3 ounces each of mace, allspice, cloves,
pepper, ginger, garlic, horseradish, and pour over walnuts and seal tightly.

      PLAIN CUCUMBER PICKLE
Mrs. R. J. Neely

After washing the brine from cucumbers, place in a jar and fill almost to the
top with cold vinegar. Put in a kettle

  1 quart of vinegar,

  1 pound of sugar,

  1 handful of whole black pepper,

  A few cloves,

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