Ingredients: To every gallon of vinegar put four ounces of curry powder,
four ounces of mustard powder, three ounces of bruised ginger, two drams
of Cayenne pepper, two ounces of turmeric, two ounces of garlic, half a
pound of onions (skinned), and a quarter of a pound of salt.
Put all into a stone jar. Cover it with a bladder wet with the pickle,
and keep it warm by the fire for three days, shaking it well three times
a day. Any thing may be put into this preparation, excepting red cabbage
and walnuts. Gather every thing fresh, such as small cucumbers, green
grapes, green tomatoes, cauliflowers, small onions, nasturtiums,
string-beans, etc., etc. Wipe them, cut them when too large, and throw
them fresh into the vinegar.
CHOWCHOW PICKLE (_Miss Beltzhoover_).
Ingredients: One peck of green tomatoes, half a peck of ripe tomatoes,
half a dozen onions, three heads of cabbage, one dozen green peppers,
and three red peppers.
Chop them any size you choose, then sprinkle half a pint of salt over
them. Put them into a coarse cotton bag. Let them drain twenty-four
hours. Put them into a kettle, with three pounds of brown sugar, half a
tea-cupful of grated horse-radish, one table-spoonful each of ground
black pepper, ground mustard, white mustard, mace, and celery seed.
Cover all with vinegar, and boil till clear.