The Douglas independent. [volume] (Roseburg, Or.) 187?-1885, 1883-10-20
A Chapter on Pickles:

will be gladly welcomed. Hence the
demand for pickles.
There are pickles and pickles. The
only way to have good ones, about which
you need have no fear that their present
state was brought about by doubtful
means, is to oversee the operation of
making them yourself. Some way the
homemade pickle" bought at the store
have an unpleasant uncertainty about
them, and too often lack the crisp spiel.
ness possessed by those which undergo
the transformation in our own kitchens,
and homemade in fact as well as in
brand and imagination.
Z &c pickles arr nzssEss sishsIY, and good
materials used, they will keep without
any trouble, and will be in as good con-
dition at the end OF two years as they are
month after they are put up.
Cider or white wine vinegar should be
used, for if the vinegar is not good the
pickles will not keep. It is important
also that whatever kind of vegetables
are used should be fresh.
The common way Of putting down GU
cumbers for pickles is to place them in
brine as they are cut from the vines, ad
ding more cucumbers from time to time
until the barrel is full. The cncumbers
must be very strong and the pickles held
under it by heavy weight. Caulidower
may be put down in the same way. To
make either into pickles they must be
soaked in water for several days, during
which time the water must be changed
twice day. They usually keep well
in brine, but we think it less trouble to
make them into pickles at once, and
havs them ready for use at any time.
An excellent way to make cucumber
pickles, when large quantity is to be
taken care of, is to put them down with
sugar. Cut the cucumbers from the
vines while quite small. For pickles
cucumbers should never exceed three
inches in length, and two inches and two
and half inches are long enough. Rinse
them by placing them in a colander and
dashing cold water over them; cover the
bottom of the barrel with layer of
sugar half an inch deep, then put in q
layer of cucumbers, and cover with
sugar, and add alternate layers of cucum-
bers and of suger until the barrel is full.
Put q thick layer of sugar over the top.
The sugar and juice from the cucumbers
will make vinegar which makes an ex.
cellent pickle. A weight must be put on
top to keep the pickles down, and the
| barrel provided with q tight wooden lid.
In short time the pickles will be very
sour. When put down in this way they
| keep their fresh green color They are
ready for table use at any time, and need
| only to be rinsed off and have fresh vine
gar poured over them; but we think
them best with spice added. Take out
two quarts of pickles, rinse. and place in
| q jar. Take enough fresh vinegar to
cover them; add to it two table spoonfuls
of salt, one tea spoonful of pepper, one
ounce of ginger root, one ounce of mus.
tard, and half an ounce of mace; boil to-
gether ten minutes; then pour over the
pickles in jar. They will be ready for
| use in ten or twelve hours. The same
vinegar may be used for more pickles.
| To put up cucumbers in bottles, put
them first in strong brine for two days;
remove from the brine and let them stay
over the fire with enough weak vinegar
and water to cover them. Do not let
them boil. AS soon as they are tender
remove from the vinegar and put in bot
ties. Pour over them strong spiced vim
egar which has been prepared while the
cucumbers we're heating. To each quart
/ Oh vinegar dllO Ou6 b6dSDOOAlul Va on1es
one teaspoonful of pepper, one of mus
tard seed, and quarter of an ounce oi
ginger root. Pour over the pickles ir
the bottle boiling hot, and seal up i'm
mediately. Green tomatoes, caulifower
beans, martinoes, green peppers, and
nasturtiums are put up in exactly the
same manner. Onion pickles are made
the same way, except that they do MOI
need to be put in brine.
| Chowchow pickles call for all kinds oil
vegetables and seed pods the garden vii
furnish-s small green tomatoes, cucum
bers, beans, peppers, raddish pods
onions, cauIifower, cabbage, etc. There
should not be enough onions to flavor
the pickles strongly. Cut the larger
vegetables into sma pieces, and put al
in jar; pour over them boiling salt and
water; let them stand until cold; thel
put in bag, and hang up to drain over
night. After draining pour over then
boiling vinegar; let them stand unit
cold; then pour off the vinegar; pour ir
on the stove; add one teaspoonful of sal
! and one of pepper to each quart of vine
gar. For the same quantity of vinega
take one.quarter of pound of mustard
one-half a cupful of sugar and one.quar
ter of cupful of -four. Mix the mus
| tard, -four, and sugar we'll together dry
, then mix smooth with little cold vine
| gar: pour into the boiling vinegar AM
cook five minutes. Pack the pickles i
, bottles, but not too tightly, and pour th
vinegar over them hot. Cork, and sea
, up. Pickles put up in this manner vii
keep for years.
A good mixed pickle is made by chop
, ping green tomatoes, ripe cucumber
, from which the seeds have been removed
, and green peppers. They should b
i chopped until no piece is larger than
< pea, and but small quantity at tim
} or pert will be reduced to pulp befor
: all is fine enough. Add one cnpful @
, salt to each gallon of pickle, mix well
! then put in a bag and drain over night
, or six or eight hours. To enouR
/ vinegar to cover gallon of pickle ad
. one ounce of cloves, one ounce of mace
} and boil twenty minutes; strain out th
spice, add two teaspoonfuls of groun
| pepper, and four of ground mustard
? stir we'll, then pour while hot over tl
. pickle.
t Green tomatoes make q good swe,
0 pickle. Take one peck of green tomatoes
9 slice them, place them in an earthe
: vessel, sprinkle handful of salt ove
s them, and cover with boiling water. L,
s them stand four hours, drain off the sa
# water, put them on in clear water, |,
= them boil five minutes, then drain unit
Q all the watea is removed. Put on tt
9 stove again with enough good vinegar
IS cover them. Add three pounds o: suga