Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1886-09-04
PICKLE MAKING.
Valuable and Seasopable Recipes for
House-keepers.

ocs-SObdpiC hctiDS6 iOE
House-keepers.
This is the season for pickle making. and
while the house keepers who read the
RECORD UNION may all have recipes or
cook books even, the genuine house-keeper
likes to compare notes with others, as well
as to have others sample her excellent edi-
bles. A noted domestic writer in the
Couia-Jo1u7,al says;
Cook books abound i'll recipes and direc-
tons for making pickles, but as valuable as
many of these are, experience in the work
is necessary before the art is successfully
acquired.
While canned fruits and preserves may
be bought OF large manufacturers as cheap
as they can be made at home, and
frequently as good, we do not think the
same can be said of pickles, as those for sale
known to be injurious. The process of
'greening' pickles is practiced with reck-
less disregard for health, and the vinegar
used is frequently poisonous, therefore it is
best TO prepare them at home where the
proper ingredients may be used under the
house-keeper's own supervision.
In making pickles the best cider vinegar
should be used, and they should be boiled
in a porcelain kettle. Grape or cabbage
leaves laid over the top of the kettle while
boiling will impart good color. Some
cooks put small lump of alum in the vim
egar to render the pickles crisp and tender
Pickles should be kept in dry, cool eel
lar, well covered with vinegar; bits of
horseradish and few cloves assist i'll keep
ing vinegar strong and pure. Ginger is the
most wholesome spice to use, cloves are the
strongest, mace, allspice and cinnamon
next. If the vinegar on pickles loses its
strength they will soon spoil, if it is not re-
placed by good vinegar, poured over scald-
ing hot.
A wooden spoon or ladle should be used
in handling pickles. For those wishing to
have good homemade pickles the follow
ing recipes will be found reliable:
Cucumber Pickles. - Soak cucumbers
taken from the brine, put in kettle and
cover with vinegar; add one cup of mustard
seed, one of celery seed, one of bruised gin
ger root, one Of garlic, two onions chopped,
half teacup of black pepper, haitian ounce
each of cloves, mace, turmeric, one pod of
red pepper, teacup of grated horseradish
and three pounds of brown sugar. Let boil,
put in jar and let stand all night pour
the spiced vinegar back into the kettle and
let come to a boil, then pour over the Gu
cumbers again.
Bottled Pickles.-Let a hundred small
cucumbers stand in salt and water for three
days. Boil for ten minutes in half gallon
of good vinegar, one ounce of mustard seed,
one of juniper berries, one of celery seed, q
dozen green peppers. two pounds of sugar,
a few small onions and lump of alum.
Pour the vinegar over the pickles hot for
three mornings; mix quarter of pound
of mustard with the vinegar Put the
pickles in bottles and seal.
Ripe Tomato Pickles.-Puncture large
ripe tomatoes with darning needle. Put
a layer of tomatoes with chopped onions in
a jar and sprinkle and salt put on other
layers and let stand week. Squeeze each
tomato gently, put i'll a jar and cover with
strong vinegar, seasoned with red pepper,
horseradish and mustard.
Yellow Picllles-Take two gallons of
vinegar, two pounds of sugar, one ounce of
turmeric, three of allspice, one of cloves,
one of mace, one pint of mustard seed and
two tabiespoonsful of celery seed. Pound
all together and stir in hot vinegar Take
three firm heads of cabbage, cut and scad
in brine, squeeze dry and hang in the sun;
when bleached, put in cold, strong vinegar
then DRAIN put Ill jar and pour over the
spiced vinegar.
Onion Pickles.-Take large white onions
and pour over them boiling salt water; let
stand three days; pour off and add fresh
brine; let stand three days longer, then
take one gallon of vinegar, adding two
ounces of turmeric :scald andpou over the
onions boiling hot cover the, jar and let the
onions stand for ten days, then pour offand
put on them strong vinegar, seasoned with
red pepper, horseradish, celery seed and
small spices.
Pepper Pickles-Cut the stems out of
fifty pods of pepper with sharp penknife;
fill the peppers each with chopped cabbage,
horseradish, mustard seed and salt; replace
the stems. tie with coarse thread, pack i'll
stone jar, and cover with vinegar.
Piper Pickles.-Salt pickles down, dry
for ten days, then soak in fresh water one
day; place in porcelain kettle, cover with
water and vinegar and little pulverized
alum; let stand over night on a stove
which had fire in it during the day; wash
and put in jar with cloves, allspice, pep
per. horseradish and garlic; boil fresh vim
egar and pour over all. These pickles are
always fresh and crisp
Spanish Pickles.-Take two dozen large
cucumbers, one peck of full-grown gr cen
tomatoes and one dozen onions. Let the
cucumbers and whole tomatoes stand in
brine three days. Cut up the onions and
sprinkle with salt Take half gallon of
vinegar. three ounces of white mustard
seed, one ounce each of turmeric and celery
seed, one box of mustard and two pounds
of brown sugar. Simmer for haitian hour
pour over the cucumbers. Put in Jar and
seal.
Virginia Mixed Pickles.-Take seventy
five large cucumbers, half a peck of green
tomatoes, fifteen large white onions, one
quart of small onions. four heads of cab
bage, one pint of grated horseradisb half a
pound of mustard seed, half teacup of
ground pepper, half pint of salad oil. one
ounce each of celery seed and cinnamon.
two Of turmeric. Slice the tomatoes and
onions, chop the cabbage, quarter the Gu
cumbers and add the small onions whole.
Mix with salt and let stand tyenty-four
hours drain acid and pour on the vinegar.
Let stand three days; strain as dry as pos
sible; mix the spices well, then boil one
and one-half gallons of fresh vinegar, pour
over boiling hot for three mornings. The
last time add one pound of sugar to the
vinegar and mix in the oil.
Picked Caulihower-Take good white
heads, husk in large pieces and boil ten
minutes in strong salt and water. Skim.
out the pieces. drain, and when cold put in
a pickle jar with a few whole cloves, all
spice, pepper and sticks of cinnamon tied
up in cloth boil and pour over the cauli-
flower.
Walnut Pickles.-Put tender young green
walnuts in a jar. pour over them boiling
salt water. Let soak ten days, changing
the water every third day. Pour off the
brine and cover with vinegar well seasoned