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Classic
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page 166
pure water until tender enough to stick a straw through--if still too salt, soak
in clear water; drain thoroughly and lay them in vinegar in which is dissolved
one ounce of turmeric to the gallon. For five gallons of pickle, take two ounces
of mace, two of cloves, two of cinnamon, two of allspice, two of celery seed, a
quarter of a pound of white race ginger, cracked fine, half a pound of white
mustard seed, half a pint of small red peppers, quarter of a pound of grated
horse-radish, half a pint of flour mustard, two ounces of turmeric, half a pint
of garlic, if you like; soak in two gallons of cider vinegar for two weeks,
stirring daily. After the pickles have lain in the turmeric vinegar for a week,
take them out and put in jars or casks, one layer of pickle and one of spice out
of the vinegar, till all is used. If the turmeric vinegar is still good and
strong, add it and the spiced vinegar. If the turmeric vinegar be much diluted,
do not use it, but add enough fresh to the spiced to cover the pickles; put it
on the fire with a pound of brown sugar to each gallon; when boiling, pour over
the pickle. Repeat this two or three times as your taste may direct.
MIXED PICKLES.
Scald in salt water until tender, cauliflower heads, small onions, peppers,
cucumbers cut in dice, nasturtiums and green beans; then drain until dry, and
pack into wide-mouthed bottles. Boil in each pint of cider vinegar one
tablespoonful of sugar, half a teaspoonful of salt and two tablespoonfuls of
mustard; pour over the pickle and seal carefully. Other spices may be added if
liked.
BLUE-BERRY PICKLES.
For blue-berry pickles, old jars which have lost their covers, or whose edges
have been broken so that the covers will not fit tightly, serve an excellent
purpose, as these pickles must not be kept air-tight.
Pick over your berries, using only sound ones; fill your jars or wide-mouthed
bottles to within an inch of the top, then pour in molasses enough to settle
down into all the spaces; this cannot be done in a moment, as molasses does not
run very freely. Only lazy people will feel obliged to stand by and watch its
progress. As it settles, pour in more until the berries are covered. Then tie
over the top a piece of cotton cloth to keep the flies and other insects out,
and set away in the preserve closet. Cheap molasses is good enough, and your
pickles will soon be "sharp." Wild grapes may be pickled in the same manner.
PICKLED BUTTERNUTS AND WALNUTS.
These nuts are in the best state for pickling when the outside shell can be
penetrated by the head of a pin. Scald them, and rub off the outside skin, put
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