PICKLES
ADELAIDE had never been allowed to eat many pickles, because mother did
not approve of them for growing children, but an occasional sample had
made Adelaide look forward to the time when she could have the same
privilege as "grown ups," to eat anything she liked. The thought of
preparing the pickles seemed to Adelaide the next best thing to eating
them.
"I hope when I put up 'pickled onions' I don't cry," laughed Adelaide.
"I can just remember grandma peeling a great big pan of onions and the
tears rolling down her cheeks."
"Well, Adelaide," said mother, "if you will peel your onions under
running water you won't need to waste any of your tears over them."
Mother said she would start Adelaide with the small pickled beets, as
they were not only a general favorite, but exceedingly attractive to
look at.
The vinegar used was the very best cider vinegar, as it did not pay to
use any other kind.
Pickled Beets
Beets (very small), 1 quart
Sugar, 1/4 cup
Vinegar, 1/2 cup
Water, 1 cup
Mother ordered her beets from a market gardener and he brought them to
her fresh. Mother always asked for the very, very small ones.
Adelaide cooked the beets until she could pierce them easily with
a silver fork, plunged them into cold water, peeled and filled two
sterilized pint jars. The half cup of vinegar, the fourth cup of sugar,
and the cup of water, were put in a saucepan. Adelaide placed it over
the fire and let it come to the boiling point.
After boiling the mixture for two minutes, Adelaide filled the jars to
overflowing with the syrup. Inserting a silver knife between the beets
and the jar she let all air bubbles rise to the top and break. To fit
on a new rubber smoothly, seal the jar quickly and stand it upside
down out of the way of any draft, was the work of but a moment.
The next morning Adelaide wiped the outside of the jar with a damp
cloth, examined it carefully to see that it did not leak, pasted on the
label and stored the jar in the preserve closet.
Pickled Onions No. 1
Onions (very small), 1 quart
Salt, 1/2 cup
Water (cold), 2 quarts
Vinegar, 1 cup
Mixed spices (whole), 1/4 small package
This recipe was one that had been given to Adelaide's mother by a dear
old friend. The onions were just the common variety but very small, not
much larger than a good sized cherry.
Adelaide poured boiling water on the onions, as it made them easier to
peel, then she let the cold water run into the pan all the time she
was peeling them. This was to prevent her wasting precious tears. The
little sharp knife was the best one to use.
A quart of onions does not sound very big, but before Adelaide finished
peeling them she thought she would never come to the end, there seemed
so many.
Into a large saucepan she measured two quarts of cold water and
one-half a cup of salt, then added the onions.
These stood for twenty-four hours, covered, after which she poured off
the brine (mother explained to Adelaide that that was what they called
the salt and water) and rinsed them by pouring clear cold water on them.
After draining the onions well in the colander, she filled two
sterilized pint jars with the onions.
The cup of vinegar and fourth of a package of whole mixed spices (the
package was the size that sold for ten cents before the war) were put
in a saucepan and simmered slowly on the fire for one hour, after which
Adelaide divided the vinegar and spices equally between the two jars
and filled them to overflowing with cold vinegar.
She inserted a silver knife between the onions and the jars to let the
air bubbles rise and break, fitted on a new rubber smoothly, sealed
quickly and stood the jars upside down over night.
In the morning she wiped the jars thoroughly with a damp cloth,
inspected them carefully to be sure that they did not leak, pasted on
the labels and stored the jars away in the preserve closet.
Mother said these would need to stand a month before they would be
ready to be eaten.
Pickled Onions No. 2
Onions (small white), 1 quart
Salt, 1/2 cup
Water (boiling), 2 quarts
Vinegar,
Whole cloves, 1 dozen
Bay leaf, One
Mace, One blade
The onions used in this recipe were what are called the "silver skins"
or little white button onions.
After Adelaide poured boiling water on the onions, so that she could
peel them more easily, she let the cold water run in the pan and peeled
the onions (with the little sharp knife) under running water to prevent
the tears from falling.
The onions she placed in a stone jar and poured over a brine made of
two quarts of boiling water and one-half of a cup of salt.
These she covered and let stand over night.
The next morning Adelaide emptied the onions into the colander,
draining off the brine and rinsing them in clear cold water.
Into a saucepan she poured enough vinegar to cover the onions, added
the dozen whole cloves, the blade of mace and the bay leaf and let them
come slowly to the boiling point. Then she added the onions and moved
the saucepan towards the back of the range to let it stand for fifteen
minutes.
At the end of that time Adelaide filled the two sterilized pint jars
with the onions, poured over the hot vinegar and spices to overflowing,
inserted a silver knife between the onions and the jar to let all air
bubbles rise to the top and break, fitted on the new rubbers smoothly,
sealed the jars quickly, then stood them upside down over night.
In the morning they were inspected carefully for any leaks, wiped off
thoroughly with a damp cloth and after the labels were pasted on,
stored away in the preserve closet.
Chili Sauce
Tomatoes (large, ripe), Nine
Onions (large), Two
Onions (small), One
Red peppers, One
Salt, 1 tablespoon
Mixed spices (ground), 1-1/2 teaspoons
Ginger (ground), 1/2 teaspoon
Sugar (brown), 1 lb.
Vinegar, 1-1/2 cups
Over the tomatoes and onions Adelaide poured boiling water, then peeled
them.
The red pepper she washed and wiped, cut in halves, and removed the
seeds. Through the meat chopper she put the tomatoes, onions, and
pepper, then emptied them into a saucepan.
To these Adelaide added the tablespoon of salt, the one and one-half
teaspoons of ground mixed spices, the half teaspoon of ground ginger,
the pound of brown sugar and the one and one-half cups of vinegar.
Placing the saucepan over the fire she let the contents come slowly to
the boiling point, stirring occasionally with the wooden spoon, and
stewed the mixture gently for one-half hour.
It was then ready to pour into the sterilized pint jars. These she
filled to overflowing, inserted a silver knife around the sides to let
all air bubbles rise to the top and break, fitted on the new rubbers,
sealed quickly and stood upside down out of the way of any draft.
In the morning Adelaide looked the jars over carefully to be sure they
did not leak, wiped the outside thoroughly with a damp cloth, pasted on
the labels, then stored the jars away in the preserve closet.
Adelaide found that nearly everybody enjoyed this "Chili Sauce" on
Saturday night with their beans.
Piccalilli was another general favorite, and the recipe came from a
friend who had experimented with it a number of years so that now she
considered the flavor exactly right.
Piccalilli
Green tomatoes, 1 quart
Onions, 3/4 pint
Green pepper, One-half
Salt
Vinegar
Water
Sugar (brown), 1/4 lb.
Mixed spices (ground), 1/4 teaspoon
Adelaide washed and wiped the tomatoes and peeled the onions. From the
half of the green pepper she removed the seeds.
Using an earthenware bowl Adelaide sliced the tomatoes, onions and
half pepper, and arranged them in layers. Over each layer she sprinkled
salt (she was careful not to sprinkle too much), then covered the bowl
and let it stand over night.
In the morning she drained off the water and emptied the contents of
the bowl into the saucepan. Adelaide partly covered the tomatoes,
onions and half pepper with vinegar and added sufficient cold water to
just come to the top. Then she added the fourth of a pound of brown
sugar and the fourth of a teaspoon of mixed ground spices.
The saucepan was placed over the fire and the ingredients Adelaide let
boil for fifteen minutes.
At the end of that time she filled the sterilized pint jars to
overflowing, inserted a silver knife to let all air bubbles rise to
the top and break, fitted on the new rubbers smoothly, sealed the jars
quickly and stood them upside down out of the way of any draft.
The next morning, after examining the jars to be sure they did not
leak, Adelaide wiped off the outsides with a damp cloth, pasted on the
labels and stored the jars away in the preserve closet.
Pepper Relish
Green peppers (large), Six
Red peppers, Six
Onions (medium), Two
Salt, 1 tablespoon
Sugar, 1 cup
Vinegar, 1 pint
The young lady who gave this recipe to mother was a graduate of the
college that leads in the teaching of domestic science and was herself
a teacher at the time. Mother said it was a nice change to eat with
cold meats, only Adelaide must be sure not to make the mistake she did
when she (mother) first made it.
"What was that?" asked Adelaide.
"Well, dear, I forgot to remove the seeds from the peppers, and we
nearly burned our mouths, it was so hot," mother smilingly replied.
Washing and wiping the peppers Adelaide cut them in halves and _removed
every seed_.
She peeled the onions, then put the peppers and onions through the meat
chopper.
Placing these in a saucepan, she covered them with boiling water and
they stood for ten minutes before putting over the fire.
They boiled for three minutes and then Adelaide drained them in the
wire strainer until they were very dry.
Returning to the saucepan, she added the tablespoon of salt, the cup of
sugar and the pint of vinegar.
After boiling all the ingredients together for twenty minutes Adelaide
filled the sterilized pint jars to overflowing, inserted a silver knife
to let all air bubbles rise to the top and break, fitted on new rubbers
smoothly, sealed the jars quickly and stood them upside down out of the
way of any draft.
In the morning she looked the jars over carefully to be sure that they
did not leak, wiped off the outsides with a damp cloth, pasted on the
labels and stored the final results of her labor away in the preserve
closet.
Mustard Pickles No. 1
Cucumbers (tiny), 1 pint
Onions (small button), 1 pint
Cauliflower (medium), One
Green pepper, One
Salt, 1/2 cup
Water, 1 quart
Flour, 1/4 cup
English mustard (ground), 1-1/2 tablespoons
Turmeric, 1/4 tablespoon
Vinegar
Sugar, 1/4 cup
Each tiny cucumber was washed and wiped and placed in the saucepan.
Adelaide covered the onions with boiling water for a few minutes, then
let the cold water run into the pan while she peeled them--if you peel
onions under running water you will not cry. These she added to the
cucumbers.
The cauliflower Adelaide stood in a pan of cold water, to which she
had added a handful of salt (this mother explained was to draw out any
worms if there were any). Then she separated the cauliflower into small
flowers, cutting off the thick stalk, and added to the cucumbers and
onions.
The green pepper was washed and wiped, cut in halves and the seeds
removed. It was then put through the meat chopper and added to the
other vegetables.
Adelaide made a brine of one quart of water and one-half of a cup of
salt. This she poured over the mixture of vegetables, covered and stood
for twenty-four hours.
At the end of that time she placed the saucepan over the fire and let
the contents heat through, then turned them into the colander to drain.
Mixing together the one-fourth cup of flour, the one and one-half
tablespoons of ground English mustard, and the one-fourth tablespoon
of turmeric powder with enough cold vinegar to make a smooth paste,
Adelaide added one-fourth of a cup of sugar and sufficient vinegar to
make one and one-fourth pints in all.
This mixture she boiled until it thickened and was smooth, stirring
constantly with the wooden spoon, then added the vegetables and cooked
until they were well heated throughout.
Filling the sterilized pint jars to overflowing, Adelaide inserted the
silver knife to let all air bubbles rise to the top and break, fitted
on the new rubbers smoothly, sealed the jars quickly and stood them
upside down out of the way of any draft.
In the morning the jars were carefully inspected to be sure that they
did not leak, the outsides were wiped off with a damp cloth, then
Adelaide pasted on the labels and stored the pickles away in the
preserve closet.
Mustard Pickles No. 2
Cucumbers (tiny), 1 pint
Cauliflower (large), One
Celery, 1-1/2 bunches
Red peppers, Two
Green peppers, One and one-half
Onions (small button), 1 pint
Water, 2-1/2 quarts
Salt, 1-1/4 cups
Vinegar, 2 quarts
Sugar, 1-1/4 cups
Celery seed, 2 teaspoons
English mustard, 1/4 pound
Turmeric powder, 1/4 ounce
Flour, 3/8 cup
"You just wait, my dear, until Daddy finds out you have put up this
special recipe of 'Mustard Pickles' and you'll have to hide them under
lock and key, if you wish to keep any," said mother.
"But I shan't tell him," laughed Adelaide.
"I'll put them away and then surprise him next winter; perhaps I'll
give him a jar for a Christmas present."
So Adelaide smiled away to herself as she busily prepared the
vegetables.
The tiny cucumbers were washed and wiped carefully and placed in a
large earthenware bowl. The cauliflower was placed in a pan of cold
water to which had been added a handful of salt (this was to draw
out any insects or little worms that might be there), it was pulled
apart into small flowers, cutting off the thick stalk, then added to
the cucumbers. The celery was thoroughly washed, the leaves and tough
outside stalks removed, the sticks cut into small pieces about an inch
long and added to the cucumbers and cauliflower. The red and green
peppers were washed and wiped and the seeds removed, then Adelaide
put them through the meat chopper and used the seeds of one-eighth of
one pepper. These were placed in the bowl and mixed with the other
vegetables.
Over the little button onions or silver skins, Adelaide poured boiling
water, then removed the skins under running water (to prevent her from
crying) and poured them into the bowl.
After a brine of two and one-half quarts of cold water and a cup and a
quarter of salt was made, it was poured over the vegetables and stood
over night.
In the morning the vegetables were well drained in the colander and one
and three-fourths quarts of vinegar was brought to the boiling point.
Adding the pickles, Adelaide let them cook until they were perfectly
tender, next she added one and one-fourth cups of sugar and two
teaspoons of celery seed.
Mixing together one-fourth of a pound of English mustard, one-fourth of
an ounce of turmeric powder and three-eighths of a cup of flour with
one cup of vinegar (added gradually so that it made a smooth paste)
Adelaide poured this over the pickles and stirred with the wooden spoon
until it just thickened.
The sterilized jars were filled at once to overflowing, the silver
knife inserted to let all air bubbles rise to the top and break, and
the new rubbers fitted on smoothly. Sealing them quickly, Adelaide
stood the jars upside down out of the way of any draft.
The next morning, after carefully inspecting each jar to see that it
did not leak, she wiped off the outsides with a damp cloth, pasted on
the labels and stored away in the preserve closet.
Ripe Cucumber Pickles
Ripe cucumbers, 2-1/3 lbs.
Salt, 1 tablespoon
Water, 1 quart
Sugar, 2 cups
Vinegar, 2/3 cup
Whole cloves, 1 teaspoon
Stick cinnamon, 1 stick
Adelaide washed and wiped the cucumbers, cut them in quarters
lengthwise and each quarter in halves. These she weighed, then placed
in an earthenware bowl and covered with a weak brine made of one quart
of cold water and one tablespoon of salt.
After allowing them to stand for twelve hours, she rinsed the cucumbers
thoroughly in several waters, then steamed them for twenty minutes.
Putting the two-thirds of a cup of vinegar, the two cups of sugar, the
teaspoon of whole cloves and the stick of cinnamon (broken in small
pieces) into a saucepan, Adelaide boiled them for five minutes; adding
the cucumbers she let them simmer for twenty minutes.
Removing the saucepan, she covered it and stood it away until the
next day, when she lifted out the cucumbers with a silver fork and
placed them in the sterilized pint jars. The syrup she boiled for five
minutes, then poured at once into the jars so that it overflowed. Next
she inserted the silver knife to let all air bubbles rise to the top
and break, fitted on the new rubbers smoothly, sealed quickly and stood
upside down out of the way of any draft.
In the morning the jars were inspected carefully to see that they did
not leak, the outsides were wiped clean with a damp cloth, the labels
were pasted on and then Adelaide stored the jars away in the preserve
closet.
Chopped Pickles
Green tomatoes (chopped), 1 pint
Small onion (chopped), One
Small green pepper (chopped), One
Salt, 1 tablespoon
Pepper, 1/4 teaspoon
Mustard (ground), 1/2 teaspoon (scant)
Cinnamon (ground), 1/2 teaspoon
Allspice (ground), 1/2 teaspoon
Cloves (ground), 1/2 teaspoon
White mustard seed, 1-1/2 teaspoons
Vinegar, 1 cup
After washing and wiping the tomatoes, and peeling the onion, Adelaide
put them through the meat chopper. The green pepper was also washed and
wiped and put through the meat chopper when she had removed the seeds.
Placing these in an earthenware bowl, Adelaide sprinkled a tablespoon
of salt over them, covered them, stood them aside for twenty-four hours
and then drained them.
The cup of vinegar, the one-fourth teaspoon of pepper, the scant half
teaspoon of ground mustard, the one-half teaspoon each of ground
cinnamon, allspice, and cloves, and the one and one-half teaspoons of
white mustard seed were placed in a saucepan and heated to the boiling
point, after which Adelaide added the tomatoes, onion, and pepper,
cooking them slowly for fifteen minutes.
She next filled the sterilized pint jar to overflowing, inserted a
silver knife to let all air bubbles rise to the top and break, fitted a
new rubber on smoothly, sealed the jar quickly and stood it upside down
out of the way of any draft.
In the morning Adelaide examined the jar carefully to be sure that it
did not leak, wiped the outside with a damp cloth, pasted on the label
and stored the jar away in the preserve closet.
Chow Chow
Green tomatoes (small), 1 dozen
Onions (small button), 1 dozen
Cucumbers (tiny), 1 dozen
Cauliflower (small pieces), 1 dozen
Celery, 2 sticks
String beans, 1 dozen
Mustard seed, 1/2 ounce
Turmeric powder, 1/4 ounce
Allspice (ground), 1 teaspoon
Pepper, 1 teaspoon
Clove (ground), 1 teaspoon
Salt, 1 tablespoon
Vinegar, 2 cups
When Adelaide had washed and wiped the tomatoes she cut them into
quarters.
The small button onions she peeled under running water. The tiny
cucumbers were washed and wiped, then cut in halves. The cauliflower
was placed in a pan of cold water. She added one tablespoon of salt
(this drew out any insects or small worms that might be there), then
she broke off twelve small pieces. The two white stalks of celery she
washed and cut into inch pieces. The string beans were washed, wiped,
the strings removed and each bean cut into small pieces.
All these Adelaide placed in a large earthenware bowl and sprinkled a
tablespoon of salt over the vegetables, letting them stand over night,
then draining them.
The one-half ounce of mustard seed, the one-fourth ounce of turmeric
powder, the teaspoon each of allspice, pepper, and clove and the two
cups of vinegar Adelaide put in the saucepan and brought to the boiling
point. After which, she added the vegetables and cooked until tender.
The sterilized pint jars were filled to overflowing, the silver knife
inserted to let all air bubbles rise to the top and break, the new
rubbers were fitted on smoothly, and the jars sealed quickly. Then
Adelaide stood them upside down out of the way of any draft.
In the morning Adelaide examined the jars to be sure that they did not
leak, wiped off the outsides with a damp cloth, pasted on the labels
and stored her work away in the preserve closet.
Pickled Red Cabbage
Red cabbage, One-half
Salt, 1/2 teaspoon
Pepper, 1/4 teaspoon
Red pepper, One-half
Celery seed, 1/2 tablespoon
Mustard seed, 1 tablespoon
Vinegar, 1 cup
Adelaide stood the cabbage in a pan of cold water containing one
tablespoon of salt. This was to draw out any insects or worms that are
sometimes found among the leaves. After draining the cabbage she cut it
into fine strips.
The red pepper she wiped, removed the seed, and cut into small pieces.
This with the one-half tablespoon of celery seed, the tablespoon of
mustard seed, the one-half teaspoon of salt, the one-fourth teaspoon of
pepper, and the cup of vinegar Adelaide put into a saucepan and brought
to the boiling point.
Packing the cabbage into a sterilized jar, Adelaide poured over the
vinegar, mustard and celery seeds as soon as they were cold.
The air bubbles were forced to the top and broken by inserting a silver
knife in the jar, a new rubber was fitted on, then Adelaide sealed the
jar quickly and stood it upside down over night.
Next morning, after examining it carefully to see that it did not leak,
she wiped the jar on the outside with a damp cloth, pasted on the label
and stored the pickled cabbage away in the preserve closet.
Cucumber Pickles
Tiny cucumbers
Salt, 1/4 cup
Water, 1 quart
Vinegar
Onion, One slice
Whole cloves, 1 teaspoon
Mustard seed, 1/2 ounce
Mace, 3 blades
Horseradish (grated), 1/2 cup
Adelaide measured enough of the tiny cucumbers to fill a pint jar,
washed and wiped them, then placed them in an earthenware bowl. These
she covered with one quart of water and one-fourth of a cup of salt and
let them stand twenty-four hours.
At the end of this time Adelaide took out the cucumbers, wiped each
one, and placed them in the sterilized pint jar. Measuring enough
vinegar to fill the jar, Adelaide poured it into a saucepan, then
added one slice of onion, a teaspoon of whole cloves, one-half ounce
of mustard seed, three blades of mace and one-half cup of grated
horseradish.
As soon as the vinegar boiled Adelaide poured it over the cucumbers at
once. Next she inserted a silver knife in the jar to force all air
bubbles to the top, fitted on a new rubber, sealed quickly, then stood
the jar upside down over night.
In the morning the jar was carefully inspected to be sure it did not
leak, the outside was wiped off with a damp cloth, then Adelaide pasted
on the label and stored the outcome of her work away in the preserve
closet.
Plum Tomato Pickles
Plum tomatoes (small yellow), 1 dozen
Cinnamon (ground), 1 teaspoon
Cloves (ground), 1 teaspoon
Sugar, 1 pound
Vinegar, 1 cup
First Adelaide measured out the cup of vinegar, the pound of sugar and
the teaspoon each of cloves and cinnamon into a saucepan. While these
were boiling for five minutes, Adelaide washed and wiped the tomatoes.
Dropping them carefully into the syrup, Adelaide let the tomatoes
simmer gently until they could be pierced easily with a silver fork.
Taking care not to break the fruit, she lifted the tomatoes into the
sterilized jar and poured on the syrup to overflowing. After inserting
a silver knife between the jar and the fruit to let all air bubbles
rise to the top and break, Adelaide fitted on a new rubber smoothly,
sealed the jar quickly and stood it upside down out of the way of any
draft.
The next morning she inspected the jar carefully to be sure it did not
leak, wiped off the outside with a damp cloth, pasted on the label and
stored the jar away in the preserve closet.
Tomato Catsup
Ripe tomatoes
Vinegar, 1/4 cup
Salt, 1-1/2 teaspoons
Black pepper, 3/4 teaspoon
Cayenne pepper, 1/8 teaspoon
Mustard, 3/4 teaspoon
Sugar (brown), 1/4 cup
Adelaide placed several large tomatoes in a pan and covered them with
boiling water. It was then easy, she found, to remove the skins. After
cutting them into quarters, she put the tomatoes into a saucepan and
let them just come to the boiling point. Removing the saucepan from the
fire, Adelaide poured the tomatoes into the colander, pressed them
through, and then pressed them again through a sieve.
To one pint of pressed tomatoes Adelaide added one-fourth of a cup
of vinegar, one and one-half teaspoons of salt, three-fourths of a
teaspoon of black pepper, one-eighth of a teaspoon of cayenne pepper,
three-fourths of a teaspoon of dry mustard, and one-fourth of a cup of
brown sugar.
Adelaide boiled these ingredients together until they thickened, then
poured them into bottles. She filled the bottles clear to the top
allowing just enough room for the cork, which she pressed in tightly,
then dipped the top of the bottle into melted paraffin. After putting
on the label, Adelaide stored the jar away in the preserve closet.
"Mother," said Adelaide one morning, "how do you put up tomatoes? I
mean ones like those you use for tomato bisque and scalloped tomatoes?"
"There is nothing simpler, my dear, and as soon as those big beauties
on Daddy's tomato plants are ripe enough you shall have them for your
own," answered mother.
Tomatoes
Ripe tomatoes, 1 dozen
Adelaide watched those tomatoes every day, and as soon as they were
sufficiently ripe she picked them.
Placing the tomatoes in a pan, she covered them with boiling water for
about a minute, drained off the water, peeled them and cut them into
quarters. Adelaide let these come just to the boiling point, then she
filled the sterilized pint jars at once. In filling the jars Adelaide
was careful not to let any of the little seeds of the tomatoes remain
on the rubber as they might prevent the jar from being perfectly
air-tight.
As usual, Adelaide inserted the silver knife in the jar to let all air
bubbles rise to the top and break, fitted on new rubbers smoothly,
sealed the jar quickly and let it stand upside down out of the way of
any draft.
The next morning Adelaide examined the jar thoroughly to be sure it did
not leak, wiped off the outside with a damp cloth, pasted on the label,
then stored the jar away in the preserve closet.