Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1871-07-13
aPicNes.


Pickles.
India pickle of cucumbers, which
is the most excellent of all the high
favored condiments, one spoonful
going great way5is made by sun
drying thirty old, full-grown cucum
bers, which have first been pared ant
split, had the seed taken out, beer
salted and let stand twenty-foul
hours. The sun should be permitted
to dry, notsimplydrain them. When
they are moderately dry. e., redu.
ced to astate between that-of a dried
apple and a chip-waah them with
vinegar, and placethem in layers in
a jar, alternating them with u layer
Of horse-radish, mustard seed, garlic
and onions for each layer Of cucum.
bers. Boil in one quart Of vinegar
one ounce of macesor ginger, half an
ounce Of allspice, and the same Of
turmeric. When cool, pour this over
the cucumbers, tie up tightly, and set
away. This pickle requires several
months to mature it, but is delicious
when old, keeps admirably, and goes
II great way.
Tomatoes are, after cucumbers, the
best foundation for - pickle An ex-
,cellent- green tomato pickle is made
sirom.a peck of green tomatoes sliced
and laid in salt for. two days, when
they.are to be.drained and put into
the kettle, in combination with a half
dozen onions similarly sliced, the
tomatoes and onions put in layers
alternately with layers of a mixture
of the following spices One quar-
ter of'a pound ofsmustard, same Of
white rnustarl-see,l, one ounce Of
cloves, 'one ounce of ground ginger,
one ounce Of ground pepper. same Of
allspice, all well mixed together.
Pour over all enough vinegar to cover
we'll, boil till clear, coolss put into a
jar with a pint Of salad oil. and cover
we'll.
French pickle is another formula
for the above. It demands. ii green
potatoes one-half peck, SIX large
onions, one cabbage, Fix peppers (of
the bull.nose variety J, two tablespoon
fuls OF allspice, tie same of cloves
and Of salt, a few blades of mace, half
IL pound OF white nustard-seed, and
four tablespoonfuls of brown sugar.
The spices must all be ground, mix
them toget .er with the sliced potatoes
and onions, cover With vinegar in Il
preserving kettle, and boil three
hours.
Green tomato sweet pickle has been
much approved. Il demands: toma-
toes, one peck onions, one dozen !;
brown sugar, two pounds; mustard
seed, half y pound; unG one ounce
each Of allspice cloves, ground pep
per, and s:ounl ging.r. sice the
tomatoes and Onions, add half Il pint
Of salt, let stand t%eniyfour hours,
drain well, put IN preserving ket-
tie in layers alternate with mixed
spices, and b3il .lowly until clear.
Universal pickles, chow chows Or
picoillies, are appe!izcrs, in which
the mixture Of 'inegar and spices Is
more importantthan the green basis
of vegetable, which, indeed, may
embrace almost any kind of small
and succulent ;csetable, and even
fruit. There are many recipes for
these, but the oesI give will be found
all Of them moerate in cost, easy of
preparation, ad adequate to the
wants cf any snail family.
Hor-por.-Bil with six quarts of
vinegar one pound Of salt, one-fourth
of a pound ofcloves, the same of
ginger, one once each Of mace,
cayenne peppe, white pepper and
long pepper; tro ounces of mustard
seed, and half ! pound of echalots.
To this mixturtin your jar add any
kind of fruit OF vegetable that may
suit your fancy from caulifower to
radish pods. Tie proportion of in
eredients here's excellent, and i'm
parts a very fe flavor to the pickle:
YELLOW PI0LE.-Take one pound
i. grated horse rdish two pounds Of
white mustarcseed one pound of
black mustardseed two ounces each
of mace, nuhege, cloves, allspice,
ard ground mite pepper; four OF,
of turmeric q large teacupful of
ground mustal; four tablespoonluls
Of celery seed eight cloves Of gar
lie; half a pond of ground ginger,
and four pouds Of brown sugar.
The ingredints are to be put into
a x-gailon j., with four gal Ions of
vinegar An kind of green vege-
tables may badded, after they have
been first scaled, then dried in the
aun for one oltwo days. This mix
ture cannot surpassed. a jar of
it is very conanientin in ones pantry,
as during til whole vegetable and
fruit season. smetlling may be con-
tnJnted TO itcontents until they are
as various ashe contents Of a grab
bag" at a fai
CHQw-cuo:-Cut fine pne large
head Of cablge, one dozen bell pep
pers, and ondozen of white onions.
Put these. VIII three roots Of horse
radish, CRATE, into kettle, cover
with strong alt-water, boil till the
cabbage is naer, and then drain
through n hrsieve. Boil in three
pints of yiigar, half an ounce OF
turlheric, al one-fourth pound of
white mustal seed. Pour this hot
over the vetables. When cold, add
n teacppfqlf salad oil, and the same
Quantity oflnstard mixed az for tho
E table Cauaower may be adyanta-
geously subituted for the cabbage in
!, this recipe, aking care to break up
the caulfovr instead of cutting it.
: SWEET PKLE.-There are many
recipes for aking sweet pickle o.
fruit, all which are complicated