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page 161
If the flavor of onions is objectionable, the pickle is equally as good without
them.
GREEN TOMATO PICKLES. (Sour.)
Wash and slice, without peeling, one peck of sound green tomatoes, put them into
a jar in layers with a slight sprinkling of salt between. This may be done over
night; in the morning drain off the liquor that has accumulated. Have two dozen
medium-sized onions peeled and sliced, also six red peppers chopped fine. Make
some spiced vinegar by boiling for half an hour a quart of cider vinegar with
whole spices in it. Now take a porcelain kettle and place in it some of the
sliced tomatoes, then some of the sliced onions; shake in some black pepper and
some of the chopped red peppers; pour over some of the spiced vinegar; then
repeat with the tomatoes, onions, etc., until the kettle is full; cover with
cold, pure, cider vinegar, and cook until tender, but not too soft. Turn into a
jar well-covered, and set in a cool place.
PICKLED MUSHROOMS.
Sufficient vinegar to cover the mushrooms; to each quart of mushrooms two blades
pounded mace, one ounce ground pepper, salt to taste. Choose some nice young
button-mushrooms for pickling, and rub off the skin with a piece of flannel and
salt, and cut off the stalks; if very large, take out the red inside, and reject
the black ones, as they are too old. Put them in a stew-pan, sprinkle salt over
them, with pounded mace and pepper in the above proportion; shake them well over
a clear fire until the liquor flows, and keep them there until it is all dried
up again; then add as much vinegar as will cover them; just let it simmer for
one minute, and store it away in stone jars for use. When cold, tie down with
bladder, and keep in a dry place; they will remain good for a length of time,
and are generally considered excellent for flavoring stews and other dishes.
PICKLED CABBAGE. (Purple.)
Cut a sound cabbage into quarters, spread it on a large flat platter or dish and
sprinkle thickly with salt; set it in a cool place for twenty-four hours; then
drain off the brine, wipe it dry and lay it in the sun two hours, and cover with
cold vinegar for twelve hours. Prepare a pickle by seasoning enough vinegar to
cover the cabbage with equal quantities of mace, allspice, cinnamon and black
pepper, a cup of sugar to every gallon of vinegar, and a teaspoonful of celery
seed to every pint. Pack the cabbage in a stone jar; boil the vinegar and spices
five minutes and pour on hot. Cover and set away in a cool, dry place. It will
be good in a month. A few slices of beet-root improves the color.
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