The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-08-27
A Chapter ON Pickles.

New England Farmer
Cut cueumbers from the vines with scissors
selecting only small ones. none should be over
three or four inches in length and be careful
not to break off the stems
Put the cucumbers in bowl and pour over
them boiling hot water to which salt has been
added in the proportion of one cup to six quarts
of water. Let it stand twenty-four hours and
again on the second and third days repeat the
scalding after having drained them well; this
removes the poisonous gummy substance
on the cucumbers The fourth morning heat
some weak vinegar with small Jumps of alum
in it and turn it over the cucumbers. allowing
them TO stand until the next day; drain well; put
into stone jars or glass cans, and pour over them
good strong vinegar. Add to each gallon of vim
egar one half cup of white mustard seed, small
piece of alum, tablespoonful of brown sugar,
aud few horse-radish roots well bruised; these
will tend to preserve the vinegar. Law grape
leaves over the top. cover closely and set away
in the cellar. A few green peppers and onions
are an Improvement, adding flavor to the pickles,
but if used must be scalded in the same manner
as the cucumbers.
A jar of plain greeu-tomato pickle is a change,
and easily made by selecting those which are
about half grown; cut slit about half through
them and scald three times as for cucumber
pickles, put into vinegar with the ingredients
mentioned above, and also a little cracked all
spice and a handful of cloves.
Onion pickle is made from the very smallest.
choosing those of uniform size; proceed with
Llem exactly as TOT cucum U6rS.
A mixed pickle Is made from small green pep
pers, small green tomatoes, onions, nasturtium
seeds string beans less than two inches in length
and if you have caulihower cat up little of
that in small pieces. Scald this mixture once;
and at the end of swenty-four hours put into
quart lars, adding whole spice to season. also
mustard seed and celery seed, which is a most
valuable Ingredient in picking; fill up the jars
with cold vinegar, fasten on tho top and it will
keep well.
af,l - IL - 1,os
peck of green tomatoes and six onions; scatter
over them one cup of salt and let them stand
twelve hours. Drain we'll and put into two
quarts of water and one quart of vinegar; let it
come TO boil ard boil fifteen minutes, or until
the slices seem tender when pressed with a fork.
Drain again and put into a syrup made by add
ing two tablespoonful of whole cloves, two of
stick cinnamon, one of mustard-seed, one OF all
spice, two pounds of brown sugar and two quarts
of vinegar. Boil in this syrup about ten minutes.
Another and favorite way of making tomato
sweet pickle is as follows: Sprinkle one cup of
salt over one peck of sliced green tomatoes, and
let it stand twenty-four hours. Drain we'll and
boil half an hour in two parts water and one part
vinegar; drain again make syrup of three
quarters of pound of sugar to one quart of vim
egar, adding one teaspoonful of cinnamon one
half teaspoonful each of cloves ailspice, mustard
and pepper Pour this syrup over the tomatoes
and bring to boil.
To pickle string beans put them in slightly
sailed water and bring to boil drain and put at
once into cold vinegar In twenty-four hours
they will be ready to use.
For salt cucumbers for winter use, make q
brine of salt and water strong enough to bear UT
an egg put in the cucumbers as soon as they are
picked keeping plate or board on top weighted
so that all will be kept under the brine. Spread
cloth over the top and if any rises, it will I'd.
here to the CLOTH which should be washed and
put back again; in this way the brine will be
kept pure Ii cucumbers are packed away in
my nfa
pickles. and will require longer soaking when
wanted for use.