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WATERMELON PICKLE

WATERMELON PICKLE image

Cut the rind into small pieces and cover with cold water to which add 1 tablespoonful salt. Let boil until it can be pierced with a fork (about 1 hour), then drain off the water and throw pickles into cold water changing it several times while the following syrup is prepared: 1 qt. vinegar, 3 lbs. sugar, 4 tablespoonfuls stick cinnamon, 1 tablespoonful whole cloves.

Let this boil 5 minutes and pour it over the pickles from which the water has been drained. Let stand over night; the next day drain off the syrup and let boil for 5 minutes then pour over pickles. The third day boil all together 5 minutes when it is done. Put a piece of cheese cloth over the pickles to keep cloves and cinnamon away and the third day omit the spice altogether. This keeps them light colored.

PUMPKIN PICKLES

PUMPKIN PICKLES image

Pumpkin pickles are made just as those made from the watermelon.

Sweet Pickle Syrup.
Four lbs. of brown sugar
1 cup of mixed whole spices
cinnamon, allspice, cloves
1 qt. of vinegar

Tie the spices in a bag and boil with the vinegar and sugar. Skim well. Pare the pumpkin and cut into pieces 1/2 inch thick and 2 or 3 inches long. Boil 1 oz. of alum in 1 gallon of water, pour it on the rinds and let them stand for several hours. Take out and put into cold water; when cold boil them 1/2 hour in the syrup. Boil the syrup 3 mornings and pour over the rinds, enough to cover them.

PICKLED CUCUMBERS

PICKLED CUCUMBERS image

Wipe the amount you wish to pickle, place layer of cucumbers in jar, with slight layer of salt alternately, until jar is full; then pour over this boiling water until the cucumbers are covered. Let stand 24 hours, then drain, scald vinegar sufficient to cover. Flavor with whole spices, brown sugar, red pepper. Green tomatoes, cauliflower, small onions may be done in the same way.

PICKLED CUCUMBERS

PICKLED CUCUMBERS image

For a panful of freshly picked cucumbers add a handful salt and small piece alum, cover with boiling water. When cold put into vinegar. When all the cucumbers are gathered turn off the old vinegar. Spice or pepper if desired, and press down with weight for use. These will keep in crocks the year through.

RIPE CUCUMBER CATSUP

RIPE CUCUMBER CATSUP image

Twelve ripe cucumbers, 4 onions. Grate and remove the seeds. Let stand over night in a colander, measure juice. Do not use the juice, but add as much vinegar. Salt and pepper to taste. Bottle as other catsup.

TOMATO CATSUP

TOMATO CATSUP image

Wipe and break into pan or kettle 1 peck nice ripe juicy tomatoes. Cook till tender. When cool enough put through sieve and replace over the fire. Add salt, 1/2 cup each cloves, allspice; 1 pt. best vinegar before boiling, and boil 1 hour. Bottle or put in jugs, it will keep as well in open jars, for 2 years.

TOMATO CATSUP

TOMATO CATSUP image

One peck of tomatoes
6 tablespoonfuls of salt
4 tablespoonfuls of mustard
2 tablespoonfuls of cinnamon
1/2 tablespoonful of allspice
1/2 tablespoonful of cloves
1/2 tablespoonful of black pepper
1/2 tablespoonful cayenne
1 pt. of vinegar

Boil the tomatoes until tender, rub through a sieve to remove seeds, add seasonings and simmer 3 hours.

MUSTARD PICKLES

MUSTARD PICKLES image

Two heads of cauliflower cut in pieces
1 qt. small onions
1 qt. of small green tomatoes
2 qts. of small green cucumbers
4 green peppers sliced
2 bunches of celery cut up fine

Soak cauliflower, cucumbers and tomatoes over night in weak brine; in the morning drain and cook all the above in weak vinegar, when tender drain well, then take:
1 gal. of good vinegar
1/2 lb. ground mustard
1 cup of cornstarch
3 cups of sugar
1 oz. of turmeric
1/2 teaspoonful of black pepper
1/2 teaspoonful of cayenne pepper

Boil until it thickens, then add above.

MUSTARD PICKLES

MUSTARD PICKLES image

One qt. cucumbers
1 qt. cauliflower
1 qt. green tomatoes
2 green peppers

Cut in pieces and soak in brine over night. One qt. small onions put in salt over night. In the morning drain and pour boiling water over them.

Drain the vegetables, put in a jar and make the following liquor and pour over hot:
One qt. vinegar
1/2 cup mustard
1 tablespoon oil
1 tablespoon turmeric

Let it stand one week, then drain off the liquor, heat, add 1/2 cup sugar, 1/4 cup corn starch, boil and pour over.

MUSTARD PICKLES

MUSTARD PICKLES image

Two qts. small cucumbers
2 qts. of large cucumbers
4 qts. of small onions
1 oz. of turmeric powder
3 or 4 cauliflowers
6 green peppers cut in strips
1 1/2 lbs. of ground English mustard,
6 cups of granulated sugar
2 cups of flour

Make paste of flour with 1 gal. of vinegar. Soak vegetables in salt water over night, put into scalding vinegar and cook, then thicken liquor with paste and pour on the pickles.