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page 160
putting on fresh vinegar, adding one quart of brown sugar, a pint of white
mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a
piece of alum the size of an egg, half a cup of celery seed; heat it all boiling
hot and pour over the cucumbers.
SLICED CUCUMBER PICKLE.
Take one gallon of medium-sized cucumbers, put them into a jar or pail. Put into
enough boiling water to cover them a small handful of salt, turn it over them
and cover closely; repeat this three morning, and the fourth morning scald
enough cider vinegar to cover them, putting into it a piece of alum as large as
a walnut, a teacup of horse-radish root cut up fine; then tie up in a small
muslin bag, one teaspoonful of mustard, one of ground cloves, and one of
cinnamon. Slice up the cucumbers half of an inch thick, place them in glass jars
and pour the scalding vinegar over them. Seal tight and they will keep good a
year or more.
--MRS. LYDIA C. WRIGHT, South Vernon, Vermont.
CUCUMBER PICKLES. (For Winter Use.)
A good way to put down cucumbers, a few at a time:
When gathered from the vines, wash, and put in a firkin or half barrel layers of
cucumbers and rock-salt alternately, enough salt to make sufficient brine to
cover them, no water; cover with a cloth; keep them under the brine with a heavy
board; take off the cloth, and rinse it every time you put in fresh cucumbers,
as a scum will rise and settle upon it. Use plenty of salt and it will keep a
year. To prepare pickles for use, soak in hot water, and keep in a warm place
until they are fresh enough, then pour spiced vinegar over them and let them
stand over night, then pour that off and put on fresh.
GREEN TOMATO PICKLES. (Sweet.)
One peck of green tomatoes, sliced the day before you are ready for pickling,
sprinkling them through and through with salt, not too heavily; in the morning
drain off the liquor that will drain from them. Have a dozen good-sized onions
rather coarsely sliced; take a suitable kettle and put in a layer of the sliced
tomatoes, then of onions, and between each layer sprinkle the following spices:
Six red peppers chopped coarsely, one cup of sugar, one tablespoonful of ground
allspice, one tablespoonful of ground cinnamon, a teaspoonful of cloves, one
tablespoonful of mustard. Turn over three pints of good vinegar, or enough to
completely cover them; boil until tender. This is a choice recipe.
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