1. Tip-Top Pickles.--Take one peck green tomatoes, one dozen large onions.
Slice both of these in separate kettles, sprinkling salt between the
tomatoes, then letting them stand two hours. Pour scalding water over the
onions and let stand until wanted. After the tomatoes have stood the
desired length of time squeeze the liquid off from them, also the onions
and arrange in a crock in alternate layers, sprinkling celery seed between
them (white and black mustard seed). Pour over this a quart of vinegar and
a pint of sugar brought to a boil. This is ready for use when cold.
2. Chow-Chow.--Two quarts tomatoes, half dozen green peppers, one dozen
cucumbers, two white onions, two heads cabbage. Chop these all fine and
let stand over night, sprinkling a cup of salt on it. In the morning drain
off the brine and season with one ounce tumeric, one tablespoon celery
seed, half teaspoonful cayenne pepper, one ounce of the following spices,
cinnamon, allspice, one ounce black pepper, one quarter ounce cloves, one
cup brown sugar, vinegar enough to cover, then boil two hours.
3. Sweet Apple Pickle.--Pare the apples, leaving them whole, then take
three pounds of sugar, two quarts of vinegar, one-half ounce each of
cloves and cinnamon. Boil them in part of the vinegar and sugar until
tender; then take them out, heat the remainder of the fluid and pour over
them. Care should be taken not to boil the apples too long, as they will
fall to pieces.
4. Sweet Tomato Pickles.--Peel and slice eight pounds of tomatoes, four
and a half pounds of sugar, one pound of mace and cinnamon mixed, one
quart of vinegar and one ounce cloves. Mix all together and boil one hour.
5. Standby Pickles.--Chop fine one gallon green tomatoes, twelve onions,
slice fine two gallons of cabbage, one gallon vinegar, one pound brown
sugar, half an ounce turmeric powder, one tablespoon black pepper, one
ounce celery seed, one tablespoonful ground allspice, also ground cloves,
white mustard, one quarter pound, and one gill salt. Boil all these
together for two hours except spices, stirring well. When taken from the
fire add the spices, put in air-tight jars. If this pickle is kept in a
cool, dry place, you will find them in perfect condition at the end of the
winter.
6. Pickled Peppers.--Select nice large peppers, cut off the stems and
rind. Then put into strong hot brine, repeating this for three mornings,
and then drain off and cover with hot vinegar. When wanted to use, take
out of brine and stuff with creamed sweetbreads and mushrooms and serve on
a lettuce leaf. This makes a very attractive and appetizing dish.
7. Piccalili.--One-half peck green onions, sliced, one peck green
tomatoes, one cauliflower, one peck small cucumbers. Leave in salt water
twenty-four hours; then put in a kettle with a handful of scraped
horseradish, one ounce tumeric, one ounce cloves (whole), one-quarter
pound whole pepper, one ounce cinnamon, one pound white mustard seed, one
pound English mustard. Place in kettle in layers and cover with cold
vinegar, boil fifteen minutes, stirring constantly.
[CANNING, PICKLING AND PRESERVING 835]
8. Sweet Pickled Peaches.--Make a liquid of three pounds brown sugar, one
pint strong cider vinegar, and small handful each of cinnamon and cloves
and bring to a boil. Wash clean, but do not peel, several pounds of
peaches. Put in as many peaches as the liquor will cover; cook until
moderately soft and put into jars. Cook all alike, and pour liquid over
them. These are delicious.
9. Chopped Pickles.--Chop and mix together one peck green tomatoes, two
large heads of cabbage, three green peppers, one small cup salt, let stand
over night and drain. Then cover with cider vinegar and boil until soft;
drain again and mix with one tablespoon cloves, same amount of mustard,
two pounds each of raisins and sugar, one-half cup grated horse-radish,
three chopped onions, celery and salt to taste. Hot vinegar enough to make
moist, can rather dry.
10. Pickled Onions.--Select small white onions, peel and boil them in
equal portions of sweet milk and water for ten minutes, or until tender,
drain and pour scalding spiced vinegar on them immediately. Never use
allspice, as it darkens the onions.
11. Pickled Red Cabbage.--Choose purple red cabbage, slice into a
colander, sprinkle each layer with salt, let it drain two days, then put
into a jar, pour boiling vinegar enough to cover, put in a few slices of
red beet-root. A few spices in bunches and thrown in after being salted,
will look red and pretty.
12. Pickled Grapes.--Select grapes that are not quite ripe, but dark
colored, pick from the stem and wash, put in glass jars; in a separate
kettle make a syrup of sugar and vinegar and boil a few minutes, add
spices to suit the taste; pour over grapes and seal jars.
13. Spiced Cherries.--Take nine pounds of fruit, one pint cider vinegar,
four pounds sugar, one-half ounce cinnamon bark, one-half ounce whole
cloves, let the syrup come to a boil before putting in the fruit; cook the
fruit until the skin breaks, then take out the fruit and boil the syrup
down until thick, pour over the fruit hot.
14. Beet Pickles.--Cook beets in hot water until tender. Then remove the
skin and if the beets are large slice them, as you would for table use.
Place these in a glass jar. Take a quart of cider vinegar, one cup
granulated sugar, teaspoonful of salt, let this come to a boil, then pour
over beets. If vinegar is very strong dilute about half. When these are
opened in the winter, you will think you are eating fresh beets from the
garden.
15. Pickled Cauliflower.--Choose good firm cauliflower, and full size. Cut
away all the leaves and pare the stalks. Pull away the flowers in bunches.
Steep in brine two days, then drain them, wipe dry and put in hot pickle.
[836 MOTHERS' REMEDIES]
16. Pickled Cabbage.--The cabbage should be sliced and salted for two or
three days, then placed before the fire for twenty-four hours, spread upon
a dry cloth, after which they are put into a jar, and covered with spiced
vinegar.
17. Cantelope Sweet Pickle.--Select melons not quite ripe, weighing about
seven pounds in all, put them in a weak brine over night. Then boil in
weak alum water until transparent. Take them out and place in a jar. Then
take 1 quart cider vinegar, 2 ounces stick cinnamon, 1 ounce cloves, 3
pounds granulated sugar; let this boil, then add the cantelope, cooking it
twenty minutes longer. Pour in a jar and close tight. Scald it over for
two mornings.
18. Mother's Pickled Blackberries.--Take three quarts of blackberries, one
quart of sugar, one quart vinegar. Put all together at the same time into
your kettle and boil ten or fifteen minutes. No spices are required. After
standing a few weeks they are very nice.
19. Pickled Brocoli.--Choose the whitest, closest and finest vegetables
before they are quite ripe, pare off all green leaves and the outside of
the stalks. Parboil them about five minutes in well-salted water. Then
drain well and pull the branches in convenient sized pieces and put into a
jar of pickle, prepared as follows: Heat vinegar to boiling point, add a
little mace and whole red peppers, and pour hot over the brocoli.
20. Mixed Pickles.--One quart boiled beets, chopped fine, one quart raw
cabbage chopped fine, two cups sugar, tablespoon of salt, one teaspoonful
red pepper, one cup grated horse-radish. Cover with cold vinegar and keep
from the air.
21. Mustard Pickles.--One quart small cucumbers, one quart large
cucumbers, cut in pieces, one quart large tomatoes, two quarts small
onions, three heads cauliflower, six red and six green peppers cut in
strips. Put these in separate dishes and let stand over night. In the
morning drain off and cook in separate dishes of clear water until nearly
tender. Then put together and boil a short time in the following paste:
One ounce pulverized tumeric seed, half pound ground mustard, two cups
flour, seven cups sugar, one gallon vinegar. This is an excellent recipe.
22. Sweet Pickled Peaches.--Boil together four pounds sugar and one pint
vinegar to twelve pounds of fruit. Add the fruit and let it come to a
boil; the next day drain off the liquor and boil again; do this three
times and your pickles are delicious; add cinnamon to the liquor and stick
two or three cloves in each peach.
23. Sweet Pickled Prunes.--Soak four pounds prunes for two or three hours,
then steam them ten or fifteen minutes. While the prunes are soaking, boil
together for ten minutes two pounds sugar, one pint vinegar, one ounce
each of cloves and cinnamon and one-fourth of an ounce of ginger. After
the prunes have been strained, pour the hot vinegar over them and boil all
together until the prunes are soft. These are delicious.
[CANNING, PICKLING AND PRESERVING 837]
24. Celery Sauce that Mother Used to Make.--Take fifteen large ripe
tomatoes, two red peppers, two onions, two and one-half cups vinegar, two
stalks (arrowroot) celery, eight tablespoons sugar, two spoons salt; chop
all fine and boil one and one-half hours.
25. Spiced Tomatoes.--Take red and yellow pear-shaped tomatoes; prick two
or three times with a fork, sprinkle with salt, let stand over night, pack
in a glass jar and cover with vinegar, prepared as follows, for a
half-gallon jar: 1 pint vinegar, 1 teaspoon ground cloves, 1 teaspoonful
ground cinnamon, 1 teaspoonful ground allspice, 1 teaspoonful pepper, 1
tablespoon sugar. Let this come to a boil and pour over the tomatoes;
after they get cold tie strong paper over them.
26. Ripe Cucumber Pickles.--Take twelve large cucumbers and remove the
pulp. Cut them in strips about two inches wide and four inches long. Let
these stand while you boil for a few minutes the following: 2 pounds
sugar, 1 ounce cinnamon, 1/2 ounce cloves, 1 pint vinegar. Be sure and
skim this while it is boiling, then put in the cucumbers, letting them
cook until tender. Take the cucumbers out and let the liquor boil for
fifteen minutes. Pour this over the cucumbers and cover tight.
27. Green Tomato Pickles.--Chop a peck of green tomatoes and stir in half
a cupful of salt. Let these drain over night. Then add 3 green peppers,
chopped, 1 teacup of grated horseradish, 2 quarts of vinegar, 1 teacupful
of sugar. Let this all boil, stirring occasionally, gently, until the
tomatoes are tender, then add a large spoonful of cinnamon and cloves.
These are very good and easily kept.
28. Pickled Tomatoes.--Select tomatoes that are thoroughly ripe, and let
them lie in strong salt and water for four days; then put them down in
layers in jars, mixing with them small onions and pieces of horseradish;
then pour on vinegar, cold, after having spiced it. Be sure and use plenty
of spices, cover carefully and let stand for a month before using.
29. Green Tomato Sauce, for Meats or Fish.--Slice two gallons of green
tomatoes without peeling; slice one dozen good sized onions; one quart of
sugar, two quarts vinegar, two tablespoons each of salt, ground mustard,
and ground black pepper, one tablespoonful of cloves and allspice. Mix all
together and stew until tender, stirring frequently to prevent scorching.
Put up in small glass jars.
30. Chili Sauce.--One peck ripe tomatoes, one pint vinegar, one cup sugar,
two red peppers, three sweet peppers, six large onions, one tablespoon
each of cinnamon, pepper and salt. Chop the onions and peppers fine. Boil
for two hours.
31. Tomato Relish.--One peck good ripe tomatoes, chop and drain, 3 large
onions, a peppers, red or green, 3 heads celery, chopped fine, 3/4 cup
salt, 2 pounds brown sugar, 2 oz. white mustard seed, 1 oz. cinnamon, a
pints vinegar. After the tomatoes have drained thoroughly, mix in the
balance of the recipe. Do not cook; keep in a jar. This relish cannot be
beaten. Everyone will like it.
[838 MOTHERS' REMEDIES]
32. Tomato Catsup No. 1.--Take one gallon ripe tomatoes, peel them, one
teaspoon allspice, one tablespoon mustard, one red pepper; let all boil,
then strain and to this add one tablespoon salt, one teaspoon ground
pepper, one teacup vinegar, two pounds granulated sugar. Let all of this
boil until reasonably thick, or as thick as desired.
33. Aunt Mary's Catsup.--One cup onions, one peck ripe tomatoes (chopped),
one and one-half cups celery, one cup horseradish (grated), one cup sugar,
half cup salt, one cup white mustard seed, two red peppers, one teaspoon
each of black pepper, ground cloves, mace, cinnamon and celery seed, one
quart vinegar. Drain tomatoes thoroughly, before adding spices. Keep this
in stone jars and tie closely and it will keep nicely for a year or more.
34. Gooseberry Catsup.--To one pound of gooseberries, use three-fourths
pound sugar and spices to taste. One pint of vinegar to ten pounds of the
fruit. Boil two hours. This is delicious.
35. Spiced Vinegar for Pickles.--(This can be used generally for pickles.)
1 gallon of vinegar, 1 pound of sugar, 2 tablespoonfuls of allspice, 2
tablespoonfuls mustard seed, 2 tablespoonfuls celery seed, 2
tablespoonfuls salt, 1 tablespoonful of tumeric powder, 1 tablespoonful of
black pepper, 1 tablespoonful mace, 2 nutmegs, grated, 3 onions, 1 handful
grated horseradish. This can always be relied upon as good.
36. Tomato Catsup No. 2.--1 gallon tomatoes (strained), 6 tablespoons
salt, three tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons
cinnamon, 2 tablespoons allspice, 10 pints vinegar, boil down to half. One
peck tomatoes will make one gallon strained.
37. Bottled Pickles.--Wash the pickles and pour boiling water over them,
letting them stand for four hours; to every gallon of vinegar take 1
teacup of sugar, 1 teacup of salt, 1 teaspoonful of pulverized alum, one
ounce of cinnamon bark, 1/4 of an ounce of whole cloves. Boil spice and
vinegar and pour over the pickles. Seal while hot.
38. Sliced Cucumbers.--Peel and slice one gallon of cucumbers and soak
them over night in weak salt water. Drain and put them in weak vinegar on
the stove and let them get hot; drain and pack in glass jars. Then bring
to a boil, one quart vinegar, a few slices of onions, sugar and spices to
taste. Then pour this over the cucumbers, while hot, and seal.
39. Grandmother's Dill Pickles.--Fill a stone jar with alternate layers of
grape leaves, fresh cucumbers, dill and salt. Cover with water and an
inverted plate; place a brick on the plate to keep all under water. The
cucumbers will be ready for use in about two weeks.
40. Mustard Pickles.--Wash the pickles and put in fruit jars, then cover
with the following dressing, do not cook the pickles or dressing: 1 cup
salt, 2 cups dark brown sugar, 1 cup Colman's mustard, 1 gallon vinegar,
mix together and put over pickles.
[CANNING, PICKLING AND PRESERVING 839]
41. Green Tomato Pickles.--One bushel tomatoes, slice and put in salt
water over night. The next morning put tomatoes in kettle after draining
them, with five pounds of brown sugar, 1/4 cup cloves, ten cents worth
cinnamon stick, two quarts vinegar. Boil until the tomatoes are tender.
42. Oyster Catsup.--Squeeze through a sieve 1 pint of oysters with the
juice, then add 1 pint of sherry or white wine and salt to taste. Flavor
with garlic, celery, etc., if desired. Add two or three ounces of mixed
spices. Simmer fifteen or twenty minutes, strain and bottle when cold.
43. Pepper Catsup.--Select about twenty-five red bell peppers without
removing the seeds. Add 1 pint of vinegar and boil until tender, stirring
constantly. Rub it all through a sieve. Set aside the juice. Pour over the
pulp another pint of vinegar with two tablespoonfuls brown sugar, 2 or 3
ounces mixed spices. Stir altogether and boil down one-half. Strain
through cheese-cloth and bottle when cold.
44. Grape Catsup.--Select grapes that are ripe, but not soft. Pick them
over carefully and add to five pounds of grapes, half as much sugar (by
weight), 1 pint vinegar, two or three ounces of mixed spices, and salt to
taste. Boil until it thickens. Bottle when cold.
45. Pickled Cherries.--Select firm and medium ripe cherries. Fill a
wide-mouthed glass bottle or jar with them, then add two tablespoons of
salt, and fill the jars with cold vinegar. Seal and let stand six or eight
weeks before using. These are very good.
46. Sweet Mixed Pickles.--For sweet mixed pickles, scrape and wash half a
dozen young carrots, and parboil in salted water for three or four
minutes, then drain and set aside to cool; meanwhile cut into strips. Then
take six green tomatoes, three large white onions, one large red pepper,
(taking out the seeds) three sour apples, one small cupful of tender
string beans, and finally the carrots treated in the same manner; place
all these ingredients together in the preserving kettle in which they are
to be cooked, adding salt and a very little paprika and allow them to
stand for twelve hours. When ready to cook drain off the water that will
have formed, adding sufficient vinegar to well moisten, one cupful of
sugar, a tablespoon olive oil and two teaspoonfuls of celery seed tied in
a piece of muslin, for about five minutes. Remove from the fire and mix in
quickly half a teaspoonful ground English mustard blended with a little
vinegar; seal immediately in small well-closed jars.
47. Corn Relish.--One dozen ears of corn, one large cabbage, one large red
pepper, chop all these up fine together, mix thoroughly and add one pound
of brown sugar and one quart of vinegar, salt to suit taste. Let this all
come to a boil.
[840 MOTHERS' REMEDIES]
48. Mustard Pickles.--One hundred small cucumbers (if you get the larger
ones cut them in two), one-half peck of the tiny white onions, large head
of cauliflower, one pound brown sugar, 1-1/2 cups flour, 1/2 pound
mustard, five cents worth of tumeric powder, one cup salt. The cucumbers
are to be soaked in salt and water over night and drained in the morning,
put in the vinegar and let come to a boil, then add your onions and
cauliflower. Take the flour, mustard and tumeric powder, work to a cream
with a little vinegar, then gradually stir into the boiling vinegar to
thicken it. Boil this all about fifteen minutes. Watch every minute as
this scorches very easily.
49. Spiced Currants.--Steam and wash the fruit carefully, and for every
four pounds of currants take two pounds of brown sugar, one pint cider
vinegar, one tablespoon each of ground cinnamon, cloves, mace, nutmeg and
allspice. Put in the fruit and boil all together for a half hour. Fill
into wide mouthed bottles, lay a paper wet with vinegar over the currants
and tie up the mouth of the bottle with paper.
50. Spiced Grapes.--Five pounds of grapes, three pounds of granulated
sugar, half pint of vinegar, two teaspoonfuls each of cinnamon, allspice
and cloves. Pulp the grapes, boil skins until tender. Cook the pulp soft
and strain through a sieve, add to skins. Put in spices, sugar and vinegar
and boil thoroughly. Seal.
51. Ginger Pears.--Peel a dozen large pears which are not quite ripe and
cut into long, thin strips. Add two-thirds as much sugar as you have
fruit, the juice of a lemon, two-thirds cupful of water and a
desertspoonful of ginger. Boil all together until the fruit is
transparent, and serve as a relish.
52. Tomato Soye.--One peck of ripe tomatoes, one dozen large onions, three
large red peppers, one gallon best vinegar, twenty-four tablespoonfuls
brown sugar, twelve teaspoonfuls ground cinnamon, twelve teaspoonfuls of
salt, six teaspoonfuls of ground ginger and six teaspoonfuls of ground
cloves. Chop the tomatoes, onions and peppers fine and add the other
ingredients. Let simmer for three hours.
53. Spanish Pickles.--One peck of green tomatoes, one dozen onions,
sprinkle with salt and let stand over night and strain off the juice.
Allow one pound of sugar, one-fourth pound whole white mustard seed, one
ounce ground black pepper, one teaspoonful ginger and one of cinnamon. Mix
dry. Put a layer of tomatoes and onions in a kettle and sprinkle with
spices, then tomatoes and so on until all are used. Cover with vinegar and
let boil two hours, after which pack in jars and set in cool place.
54. Chili Sauce.--Take five large onions, eight green peppers, and chop
fine with thirty ripe tomatoes. Add five tablespoonfuls of brown sugar,
three tablespoonfuls of salt and eight cupfuls of vinegar. Boil all
together two and a half hours and bottle for use.
55. Green Tomato Pickles.--Half bushel green tomatoes, six large onions,
six large peppers, one-fourth pound white mustard seed, and three
tablespoonfuls celery seed. Chop all fine together, put in layers, one of
tomatoes and onions and one of salt, using in all a half cupful of salt.
Let stand over night. In the morning squeeze dry and put on to boil in two
quarts of vinegar. Cook until tender, when nearly done, add one pound of
sugar, put in cans and seal.
Green Beans Pickles.--"Green beans with the strings taken off and placed
in a kettle, salted and cooked until tender, then place in jars, fill with
good cider vinegar and seal tightly."
[CANNING, PICKLING AND PRESERVING 841]