The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1888-10-03
Pickles of Many Kinds.

Picked Pepper: Take large green pep
pers, take out the seed, soak ia strong
brine for two days, stuff with chopped
cabbage and green tomatoes, spiced; tie
up, place in jars and cover with vinegar.
Picked Onions-Select small white
onions, and skin. Put them in strong
brine for three days. Boil the vinegar
with mace, red pepper, cloves and mus
tard seed. Pour over the onions while
hot
Cucumber Pickles Wash and wipe
one hundred small cucumbers and place
them in jars: cover them with boiling
brine and let them stand twenty four
hours. Take them out, wipe, place in
clean jars and cover with best vinegar,
spiced with cloves, mace and mustard
seed Set away for two weeks, when
they will be ready for use.
Spanish Pickles: Take two dozen large
cucumbers, one peck of full grown green
tomatoes, stand in brine three days; cut
the same up and sprinkle with salt; take
nlalf gallon of vinegar, three ounces of
white mustard seed, one each of turmeric
and celery seed, one box of mustard and
ten pounds of brown sugar, simmer half
an hour, pour over the cucumbers, put
in a jar and seal.
Green Tomato Pickles: Slice a peck
of gIeen tomatoes and fourth of peck
of onions. Put layer of each in the
bottom of a jar; sprinkle with salt, aud
continue until full; let stand over night !;
in the morning drain and put in a kettle
with vinegar to cover in which put two
ounces of black pepper, one of alspice,
three of ground mustard let simmer ten
minutes. Put away in stone jars.
Indian Pickles: For one gallon of vim
egar put four ounces of curry powder,
four Of mustard, three Of bruised ginger
root, half an ounce of cayenne pepper,
two ounces of tumeric, two of garlic,
and quarter OF pound Of salt. Put in
a stone jar, cover and keep by the fire
thee days, shaking occasionally. Take
cucumbers, put in scalding brine three
days, drain, and drop in the spiced vim
egar.
Picked CauliAower up and
throw in boiling salt water, set on the
stove until they como to the boiling
point, take up and drain. Put in stone
Jars; boil sufficient vinegar TO cover
them, seasoning with one ounce of nut
meg, one ounce Of mustard seed and half
nm once Of mace to every half gallon of
vinegar. Pour hot over the caulifower,
adding a little olive oil. Put in jars and
seal tight.
Chow Chow Pickles. Chop in large
pieces one peck of green tomatoes, half
peck of ripe tomatoes, hair a dozeu
onions, three heads of cabbage, one
dozen green and one dozen red peppers.
Sprinkle with pint of salt Put in a
coarse bag and drain twenty-foIr hours.
Then put in kettle, with two pounds
of brown sugar, half teacup of grated
horse radish, one ounce each of black
pepper, white mustard, mace and celery
seed. Cover with strong vinegar and
boil until clear.
Mustard Pickles. Take two gallons of
vinegar, two large cupfuls Of mustard,
two tablespoonfuls of salad oil, little
salt and II tablespoonful Of tumeric pow
der. Mix together and let stand for a
week. Then take three hundred sma' Il
cucumbers, six cauliflowers, half a gal
Ion OF small on ons, one quart of nastur-
tiums, six heads of celery, aud soak them
all over night in strong brine. Steam
all the vegetables, except the cueum-
bers, until tender. Put all in the mus
tard, aud let stand one week then put in
a kettle add two cups of brown sugar
and half a cuplul of corn starch. Boil
well skim; add red pepper; let the
vinegar boil, and then pour over the
Dickles