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PICKLED CAULIFLOWERS

PICKLED CAULIFLOWERS image

Two cauliflowers, cut up; one pint of small onions, three medium-sized red peppers. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night. In the morning drain them. Heat two quarts of vinegar with four tablespoonfuls of mustard, until it boils. Add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the cauliflower.

TO PICKLE ONIONS

TO PICKLE ONIONS image

Peel the onions until they are white, scald them in strong salt and water, then take them up with a skimmer; make vinegar enough to cover them, boiling hot, strew over the onions whole pepper and white mustard seed, pour the vinegar over to cover them; when cold, put them in wide-mouthed bottles, and cork them close. A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons.

PICKLED CUCUMBERS

PICKLED CUCUMBERS image

Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them in a tub with one and a half cupful of salt and a piece of alum as large as an egg. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, and two ounces of white mustard seed and pour over the pickles.

Raw Tomato Relish

Raw Tomato Relish image

Chop and mix 1 peck ripe tomatoes, 5 onions, 2 cups celery, 2-3 cup salt. Leave in brine over night and drain. Add 2 pounds sugar, 5 cups vinegar, 2 ounces white mustard seed. Mix and bottle.

Aristocrats

Aristocrats image

Four dozen cucumbers, sliced, 1 quart onions, chopped, 1 cup salt; stand over night and drain in the morning. Add 1 quart vinegar. 5 ounces (10 tablespoonfuls) olive oil, 1 teaspoonful celery seed, 1 teaspoonful black mustard seed, 1 teaspoonful white mustard seed. Will keep in jar.

Chili Con Case

Chili Con Case image

One can pimentos, 1/2 pound cheese, 2 eggs, 3/4 cup sweet milk, a little cayenne pepper and salt. Cut pimentoes fine and heat in double boiler with milk and liquor from pimentos. Add salt and pepper and cheese, cut fine, and stir till cheese is dissolved. Just before taking from stove add eggs, well beaten, and cook till done. Serve on long crackers, toast or bread.

Sliced Cucumber Pickles

Sliced Cucumber Pickles image

Two quarts sliced cucumbers, 4 large onions, chopped; 2 green peppers or 1 red pepper. Sprinkle with salt. Let stand 3 hours, then drain off. 1 quart of vinegar, 1 cup sugar, 1 tablespoonful mustard seed, 1 tablespoonful whole cloves, 1 tablespoonful cinnamon buds, 1 cup brown sugar, 1 teaspoonful tumeric. Cover with the vinegar. Let come to a boil and put in sealed cans.

Spanish Pickles

Spanish Pickles image

One peck green tomatoes, 1 dozen onions. Slice, sprinkle with salt and let stand over night and strain off the juice. Allow 1 pound sugar, 1/4 pound whole white mustard seed, 1 ounce ground black pepper, 1 ounce ginger and 1 of cinnamon. Mix dry. Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes, and so on until all are used. Cover with vinegar and let boil 2 hours, after which pack in small jars and set in the cellar.

Spiced Currants

Spiced Currants image

Three and a half pounds currants, 2 1/2 pounds sugar, 1/2 pint vinegar, cooked till dissolved. Add currants to above syrup; season with 2 teaspoonfuls cinnamon, 1 teaspoonful allspice, 1 teaspoonful nutmeg, 1 scant teaspoonful cloves. Boil 1/2 hour, or until it jellies.

Olive Oil Pickles

Olive Oil Pickles image

Seventy-five small cucumbers, sliced very thin; 1 quart onions, ground. Dissolve 1 cup salt in 1/2 cup water and pour over. Let stand 5 or 6 hours and drain. Mix 1 quart cold vinegar, 1 cup olive oil, 1 ounce white mustard seed, 1 ounce celery seed. Pour over drained cucumbers and onions and can.