RECIPES HOME PAGE
It is always best to use cider vinegar in making pickles as other kinds eat the pickles or make them soft. Vinegar which is too strong should be diluted with water. The vinegar should never be boiled but should be poured on the pickles hot as it comes to the first scald. If pickles are put into brine the brine should be strong enough to float an egg. A heaping pint of coarse salt should be used to each gallon of water. Never put pickles into anything that has previously held any kind of grease and never let them freeze. A good way is to put pickles in bottles and seal while hot. Put a slice or two of horseradish into the jar with pickles. It will soon sink to the bottom taking the scum with it and leaving the vinegar clear.
1. Beet Pickles.-One quart of beets chopped fine, 1 quart of cabbage, 1 cup sugar, 1 teacup grated horseradish, 1 teaspoonful salt, 1 teaspoonful pepper. Mix all together and cover with cold vinegar; can in air tight cans and keep in dark place.
2. Chopped Pickles.-Two large heads of cabbage, 1 peck of green tomatoes, 3 green peppers, 1 small cup salt; chop, mix, let stand over night and drain. Cover with cider vinegar. Boil until soft; drain again and mix with 1 tablespoonful mustard, 1 tablespoonful cloves, 2 pounds of raisins, 2 pounds of sugar, 1/2 cup grated horseradish, 3 chopped onions, celery and salt to taste. Hot vinegar enough to make moist. Can rather dry.
3. Chow Chow.-Two heads of cabbage, l/2 peck green tomatoes, 1 large ripe cucumber, 2 large onions, 9 large, red sweet peppers, 10 cents worth of white mustard seed, 10 cents worth of black mustard seed, 2 ounces celery seed , 1/2 pint salt, 1 coffee cup grated horseradish. Mix cabbage, tomatoes and salt; let stand 4 hours in colander to drain; drain onions and cucumbers; scald 1 1/2 gallons of vinegar and 3 pounds brown sugar and pour over the mixture; heat thoroughly. This makes 10 quarts.
4. Sliced Cucumbers.-Peel and slice a gallon of cucumbers and soak over night in weak salt water. Drain and put them in weak vinegar on the stove and let them get hot; drain and pack them in glass jars. Take one quart of vinegar, a few slices of onions, sugar and spices to taste; let it come to a boil. Then, while hot, pour this over the cucumbers and seal.
5. 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 hold all under water. The cucumbers will be ready to use in about two weeks.
6. Cucumber Pickles.-Wash some cucumbers from 1 to 2 inches long; let them stand in moderately strong brine for 12 hours; remove from brine and place in a porcelain kettle; cover them with weak vinegar and let come to a boil. Pack in glass cans. In another vessel bring to the boiling point some strong cider vinegar with mixed spices and sugar, allowing 1/2 cup of sugar to 1 quart can of pickles. Fill up can with hot spiced vinegar and seal at once.
7. Green Tomato Pickles.-Chop fine 8 pounds of green tomatoes; add 4 pounds of brown sugar and boil 3 hours; add 1 quart vinegar, 1 teaspoonful each of mace, cinnamon and cloves, and boil 15 minutes.
8. Tomato Higdom.-Mix 1 1/2 cups of salt with 1 bushel of green tomatoes chopped fine and let them stand over night. In the morning, after pressing hard to extract all juice, add 1 cup mustard, 3 pounds sugar, 12 red peppers chopped fine, l/2 cup celery seed. Mix thoroughly and pack in jars. Over this pour half a gallon of hot vinegar.
9. Mustard Pickles.-One quart large cucumbers, cut in pieces; 1 quart small cucumbers, 1 quart large tomatoes, 3 heads cauliflower, 2 quarts very small onions, 6 red and green peppers cut in strips. Put all in separate dishes of salt and water 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, 1/2 pound ground mustard, 2 cups of flour, 7 cups sugar, 1 gallon vinegar.
10. Pickled Peppers.-Cut the stems and rind from the peppers. Then put into strong hot brine, repeating this for three mornings, and then drain off and cover with hot vinegar. When wanted, take out of brine and stuff with creamed sweetbreads and mushrooms and serve on lettuce leaves. A very pretty and appetizing luncheon dish.
11. Sweet Pickled Peaches.-Wash clean several pounds of peaches that are not too ripe; it is best to use clings and do not peel them. Put into a porcelain kettle 3 pounds of brown sugar, 1 pint of strong cider vinegar and a small handful each of cinnamon and cloves and bring to a boil. Put in as many peaches as the liquor will cover; cook until moderately soft and put into jars . Cook all alike and pour liquor over them.
12. Sweet Pickled Prunes.-Four pounds of prunes, 1 pint of vinegar, 2 pounds of sugar, 1 ounce each of cinnamon and cloves, and 1/4 ounce of ginger. Boil the vinegar, spices and sugar together 10 minutes; after soaking the prunes for 2 or 3 hours and steaming them 10 or 15 minutes, pour the hot vinegar over them and boil all together until the prunes are tender. These will be found excellent.
13. Gooseberry Catsup.-To 1 pound of gooseberries use 3/4 pound of sugar, spices to taste; 1 pint of vinegar to 10 pounds of fruit. Boil 2 hours.
14. Celery Sauce.-Two stalks (arrowroot) celery, 15 large ripe tomatoes, 2 red peppers, 2 onions, 1 1/2 cups vinegar, 2 spoonfuls salt, 8 tablespoonfuls sugar; chop all fine and boil 1 1/2 hours.
15. Tomato Sauce.-Melt 2 tablespoonfuls butter; add 2 tablespoonfuls flour and 1 pint strained tomatoes; also a small bay leaf, slice of onion, 1 teaspoonful salt, a dash of pepper, 2 cloves and a bit of mace; simmer 15 minutes; strain and serve.
16. English Chow Chow.-One quart of cabbage, 1 quart of green tomatoes, 1 quart of onions, 1 quart of cucumbers (pickle), 6 green peppers. Chop fine, put in weak salt water and scald until tender; strain and while hot pour paste, also hot, over the mixture.Paste.-One cup of sugar, 1 cup of flour, 1 tablespoonful each of tumeric and celery seed, 6 tablespoonfuls of ground mustard, 2 quarts of pure cider vinegar. This makes one gallon.
17. Tomato Ketchup.-Twelve ripe tomatoes, 4 green peppers, 2 large onions, 2 tablespoonfuls salt, 4 cups vinegar, 2 tablespoonfuls ginger, 2 tablespoonfuls brown and white sugar, 1 tablespoonful mustard, 1 tablespoonful cinnamon; boil all together 3 hours or until thick enough.
18. Damson Plum Catsup.-Put 2 quarts of ripe damson plums in a stone jar and cook them with good vinegar; let them stand for 3 or 4 days, then with the hands mash them up and put them through a sieve; have your kettle ready and to a pint of liquid add one pound of brown sugar and season to taste with allspice and cinnamon, beaten fine; let it boil 1/2 hour; skim it while boiling. When cold, bottle and cork.
19. Chowder (Very Fine).-One peck green tomatoes, 1 dozen sweet peppers, 1 dozen onions, all chopped fine; sprinkle over 1 quart salt, let stand over night. In the morning drain off and cook one hour in 1 quart vinegar; drain again. Mix with 2 quarts vinegar, 1 bowl sugar, 1 teaspoonful each ground cinnamon, celery seed, ground mustard (or seed), and boil 15 minutes. If liked, one may add allspice, cloves and 1 pint grated horseradish.
20. Corn Sauce.-Three dozen corn, 1/4 dozen red peppers, 1/4 dozen green peppers, 1 cup salt, 3 pints cider vinegar, 1 1/2 pints sugar, 1 large or 2 small heads of cabbage, 2 tablespoonfuls tumeric powder. Slice corn from cob without boiling. Take seeds from peppers and chop fine. Slice cabbage fine. Mix all together and boil half an hour. Seal in glass jars.
21. Pickled Cabbage.-One gallon of finely cut cabbage, 2 green peppers cut fine, one pound sugar, 1 1/2 cups mustard seed, 1 1/2 spoonfuls of salt, 2 tablespoonfuls of celery seed, 1 cup grated horseradish, a small piece of alum. Pack in crock and cover with heavy muslin. Then cover with old cider vinegar. No cooking in this.
22. Stuffed Peppers.-Soak 3 dozen peppers in salt water over night then make the filling. Take one head of cabbage and 2 bunches of celery and chop both fine; spices to taste, also some of the seeds of peppers; 1 quart of water, 2 quarts of vinegar, 1 pint of sugar; boil for 30 minutes. Pour over peppers while hot.
23. Bordeaux Sauce.-One gallon green tomatoes, 2 gallons chopped cabbage, 1 dozen onions, l 3/4 pounds brown sugar, salt to taste, 1 dozen green and red peppers, celery seed and one bunch celery, allspice to taste, cloves, tumeric powder, mustard seed or 3 tablespoonfuls ground mustard; boil 20 minutes.
24. Piccalilli.-One gallon green tomatoes sliced, 6 good sized onions sliced, 1 pint granulated sugar, 1 quart pure cider vinegar, 1 tablespoonful salt, 2 tablespoonfuls mixed spices. Mix all together and stew until tender, stirring continually; put in fruit jars and seal.
25. Euchered Crab Apples.-Cook nice crab apples till tender; drain; pack in jars with a few whole cloves and pieces of cinnamon bark in each jar. Make a syrup of the proportion of 1 quart of good vinegar to 3 pints of sugar; boil the syrup 5 minutes; skim, then pour over fruit and seal. These are excellent.
26. Small Cucumber Pickles.-Soak over night 50 cucumbers in warm salt water containing a piece of alum the size of a hazelnut. Then drain off the water and wipe each pickle dry. Place in a jar. Take 1/2 pint of water and 1 quart of cider vinegar and mix spices with whole horseradish root; let come to a boil, then pour over the pickles and seal.
27. Spanish Pickle.-One gallon of cabbage, 1 gallon of ripe cucumbers chopped fine, 7 pods of green pepper, 1 pint of salt; drain all together 24 hours. Then mix 1 gallon of vinegar, 1 ounce of white mustard seed, 1 ounce of black pepper, horseradish and celery seed to taste, 1 ounce of tumeric and 3 pounds of brown sugar; then add to this cucumbers, etc. and cook one hour.
28. " Dandy " Home-Made Pickles. - Make a brine of salt and water strong enough to float pickles. Leave the pickles in this over night; drain in morning. Make kettle of water slightly sour and add lump of alum size of hickory nut; put pickles in this till heated through but not cooked; then wipe on dry cloths and pack in quart jars; add to each jar 1/2 teaspoonful whole mustard, 2 teaspoonfuls celery seed, a pinch of cayenne pepper, 2 teaspoonfuls sugar, 2 parts vinegar to 1 part water; heat, fill jars and seal.
29. Spiced Peaches.-Eight pounds of peaches, 4 pounds sugar, 1 ounce cloves, 1 ounce cinnamon, 1/2 ounce mace, one pint vinegar; boil the juice three times; in the third, boil the fruit until soft; if there is too much juice to cover them, boil down until just enough.
30. Canned Beets.-Cook the beets until tender, slice and pack in jars, put sugar and salt to taste on top and then pour scalding vinegar over until jars are filled. Seal tight.
31. Canned Cucumbers.-Slice the desired number of peeled cucumbers; sprinkle a little salt over them; let stand for 30 minutes, then drain; do not squeeze; pack them in jars; pour cold vinegar over them and seal tight. When ready to use, season to taste with pepper and onions.
32. String Bean Pickles.-Wax beans are best for these pickles. Cut off the ends, string and steam over boiling salt water until they are easily pierced with a fork; drain on a cloth and when cold pack in a jar, putting a little red pepper between the layers. Make a spiced vinegar by adding 1 cup of sugar and a teaspoonful each of white mustard and celery seed to each pint of vinegar. When hot pour this over the beans, weight and let stand for 3 or 4 days in a cool place. Then drain, reheat the vinegar, cover the beans with horseradish leaves, pour on the hot vinegar or syrup, and let stand a week before using. These are fine.
33. Mixed Pickles.-Two quarts cucumbers, 1 quart onions, 1 quart green tomatoes, 3 green peppers, 1 large cauliflower; cut all in pieces and soak over night in salt and water. In the morning scald in the same brine and then make a dressing of 2 quarts vinegar, 1 1/2 cups sugar, 1 cup flour moistened with vinegar, 3 tablespoonfuls prepared mustard, 2 tablespoonfuls tumeric dissolved. Pour off the brine and put on the dressing and bring to a boil, then can and seal. Very fine.
34. Sour Cucumber Pickles.-One gallon vinegar, 2 ounces white ginger root, 1/2 pound ground mustard, 2 ounces white mustard seed, 1 pound small onions, 1/4 pound salt, 2 ounces whole black pepper, 2 ounces whole cloves, 2 ounces ground cinnamon. Put the salt and onions in 3 quarts of the vinegar, cold; tie the spices in a thin muslin bag and boil a few minutes in the remaining quart of vinegar; when cold, put all together; wash the cucumbers and drop them into this liquor as soon after gathering as possible.
35. Chili Sauce.-Two large ripe tomatoes, 3 onions chopped fine, 3 green peppers chopped fine; cook together until soft and put through the colander; then add 3 tablespoonfuls of salt, 1 cup sugar, 3 teaspoonfuls ground cinnamon, 2 teaspoonfuls ground ginger, 1 teaspoonful ground cloves, 2 cups good vinegar; cook until as thick as desired, then bottle and seal. Excellent.
36. Cold Catsup.-Peel and slice 1 peck ripe tomatoes, sprinkle lightly with salt, let stand 2 hours and drain off the water; add 2 horseradish roots grated or put through the vegetable chopper, 1/2 teacup fine salt, 1/2 teacup white mustard seed, 1 teaspoonful black pepper, 2 red peppers chopped fine without seeds; if liked, 4 ounces of coarsely chopped celery; 1 tablespoon chopped onion, 1/2 cup sugar, 1 teaspoonful ground cloves, 2 teaspoonfuls ground cinnamon, 3 pints of vinegar. Mix cold. Tie a cloth over but do not seal.
37. Watermelon Pickles.-Pare off the green and the red parts of watermelon rinds, saving only the white; cut in any desired shapes; place in a jar, alternating small quantities of rind with a little salt. Let stand for a day or two in a cool place, then thoroughly rinse; put on to boil with equal parts of vinegar and water and add a level teaspoonful of pulverized alum. Boil till you can pierce with a fork, then rinse again. For the syrup use one quart of vinegar to 3 pints of sugar and whole cloves, allspice and cinnamon in a small bag. Boil down to suit your taste. Just before taking off, put the rinds in and boil a little longer. Can and seal.
38. Cucumber Pickles.-Wash the cucumbers and put into glass cans. For one quart can add a dessert spoonful of salt and fill with vinegar. Can freshen and put into clear vinegar when used.
39. Sweet Pickles, Pears, Peaches and Apples.-Seven and one-half pounds of fruit, 3 1/2 pounds sugar, 1 pint vinegar, whole cloves and stick cinnamon as preferred. Boil sugar, vinegar and spices and add fruit. Boil until easily pierced with fork. Remove fruit and put into cans or jars. Boil down the syrup and pour over the fruit.
40. Corn Salad.-Twenty ears of corn, 1 cabbage, 2 green peppers, 4 good sized onions, 4 cups vinegar, 2 cups sugar, 1 teaspoonful tumeric powder, 2 tablespoonfuls mustard; cut corn from ears; chop fine the cabbage, peppers, and onions together and cook slowly for a few minutes. Can while boiling hot.
41. Mexican Chili Sauce.-Stew long red peppers until soft in sufficient water to cover. Scrape red pulp from inside of skin; reject skin and seeds. Make a dressing of flour with ham or bacon grease, hot water and salt; add chili; serve with meat.
42. Pickled String Beans.-String the beans and cut them into inch lengths. Let them stand in strong brine 8 days, changing it 3 times. Drain and lay in clear cold water for 1 day, then dry between the folds of a towel. Pack in glass jars with scalding vinegar which has been brought to a boil with a minced onion, a dozen whole cloves, a heaping tablespoonful of mustard seed and 4 blades of mace. Screw on the tops and do not use for a month or six weeks.
43. Pickled Peaches (that will keep).-Four pounds of sugar and one pint of vinegar to 12 pounds of fruit. Put sugar and vinegar together and boil, then add the fruit and let it come to a boil. Next day drain off the liquor and boil again. Do this 3 times and your pickles are delicious. Add cinnamon to the liquor and stick 2 or 3 cloves into each peach.
44. Cucumber Catsup.-One-half bushel full-grown cucumbers; peel and chop them, sprinkle with salt, put in sieve and let stand over night; add 2 dozen onions cut up small, 1/2 pound white mustard seed, l/2 pound black mustard seed, 2 dozen black peppers, ground. Mix well with best cider vinegar, making it the consistency of thick catsup and fill jars, tying up closely. No cooking required.
45 . Tomato Catsup.-One bushel good ripe tomatoes, 1/2 gallon cider vinegar, 1/4 pound: allspice, 2 ounces cloves, 3 tablespoonfuls black pepper, 6 large onions or 2 heads of garlic, 1 pint salt, 4 large red peppers; cook thoroughly and strain through sieve, then boil till it is thick enough and add vinegar.
46. Chili Sauce.-One-half bushel tomatoes, 1/4 peck onions, 4 tablespoonfuls salt, 2 tablespoonfuls each of cloves, cinnamon and allspice, 3 tablespoonfuls black pepper, 3 cups sugar, 1 gallon vinegar; chop onions fine, mix everything together and boil constantly one hour and 15 minutes. Dandy good just as it is.