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Pickling

( Originally Published Early 1900's )



PICKLES—Very Fine for Present Use and Keeping Over. —EIma, of Hancock, N. Y., in the Blade, gives the following plans, and as I know they are good, I adopt them:

I. For Present Use.-I will give them in her own words; she says "I want to give the best recipe for pickles I ever used. I found it 2 years ago in an old book, and I do wish you could all have one of the pickles, now about a year old Pick the cucumbers, being careful to leave on the stems. Small cucumbers make the nicest pickles. [I always prefer a medium sized pickle ] Wash them, sprinkle on enough salt to nearly cover, then pour boiling water over them. Let them stand till cold, or over night. Drain off the salt and water, and put them into cold, spiced vinegar Repeat this whenever the cue cumbers are picked, or until you have made pickles enough."

II. To Keep Over Winter.—" Now for those wanted to keep all winter; take them out of the first vinegar, and cover them with some more, in which put spices to suit the taste. Be sure to have it scalding hot, and put apiece of alum in;also, a dozen slices of horse radish. A piece of alum the size of a large hickory nut for every 3 gallons of pickles. If you try this recipe, I don't believe you will make them any other way. I do hope this will be published before it is time to pickle. Every one that has ever eaten any of mine say, Hew, do you make them? I never ate such pickles before."'

Remarks.—The putting on salt, and the water boiling hot, causes the cucumbers to shrink, i. e., they part with their own superabundance of water, so they do not reduce the strength of the vinegar; not only this, but it also extracts a. gummy, or resinous juice, making them more palatable, and more healthful. Still if it is seen at any time the vinegar is tot as strong as it should be, re scald, or throw away if very weak and fiat, and put on new spiced vinegar, or good plain -vinegar`, as you choose. The alum sets, or helps to retain, the green color; and in the amount she uses, it will be no objection. Of course pickles, or cucumbers for making them, can be put up with salt, covering fairly, each well placed layer, with salt, as filled in, and weighted to keep them close, and thus they part with water enough to cover them, without any being added; then freshened, and treated as fresh, when desired to prepare them. No danger of getting on too much salt, if soaked about 3 days, changing the water daily, when put into vinegar.

French Pickles, Delicious.—Mrs. E. S. Swaney, in the Housekeeper, of Minneapolis, Minn., gives us her recipe, which she says is delicious. " One colander' of sliced green tomatoes; 1 qt. sliced onions 1 colander of pared and sliced cucumbers; '2 handfuls of salt; let stand 24 hours. (I should think aver night was long enough.) Then drain and add celery seed and allspice, each 3 oz.; 1 tea-spoonful of pepper; 1 table-spoonful of tumeric (this is only for color—a yellow shade); 1 lb. of brown sugar; 2 table-spoonfuls of mustard, and 1 gallon of vinegar.

Remarks.—'I should think a small head of cabbage, and 1 of cauliflower might be added also, with satisfaction; and it would be more Yankeefied, if all were chopped, and the vinegar put on hot. The currie vinegar, above, would be nice on some, of any kind of pickles, for a change.

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