West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1888-09-13
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; tic
lp, 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
not
Cucumber Fickles- 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 covor 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
half 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 jar and seal.
Green Tomato Pickles. Slice peck
Of green tomatoes and fourth OF peck
Of onions. Put layer OF each in the
bottom Of q jar; sprinkle with salt, and
continue until full; let stand over night (;
in the morning drain and put in n 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 a quarter or q pound Of salt. Putt
store Jar, cover and keep by the fir
th,ce days, shaking occasionally. Take
cucumbcrs, put in scalding brine three
days, drain, and drop in the spiccd vim
egar.
Picklcd Caalidower Cut up and
throw in boiling salt water, set on the
stove until they come TO the boiling
point, take up and drain. Put in stone
,ars; boil sufficient vinegar to cover
them, seasoning with one ounce OF nut
meg. one ounce Of mustard seed and half
an once Of mace 10 every half gallon Of
ftilbants NAiA AtNN NfNA AAAa tttAttilVWfi
adding little olive oil. Put in jars and
seal tight.
Chow Chow Pickles. Chop in large
pieces one peck Of green tomatoes. half
n peck Of ripe tomatoes, hair a dozen
onions, three heads Of cabbage, one
dozen green and ono dozen red peppers.
Sprinkle with q pint Of salt Put in a
coarse bag and drain twenty hours
Then put in a 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, q little
salt and a tablespoonful of tumcric pow
der. Mix together and let stand for n
week. Then take three hundred sma /
cucumbers, six cauliGowors. half n gal
lon Of small on Ons ono Qunrt OF nastur-
tiums, six heads Of celery, and soak them
oil over night in strong brine. Steam
all the vegetables except the cucum-
bcrg, until tender. Put 100 in the mus
tard, and LET stand one week, then put in
q kettle add two cups Of brown sugar
and half q cupful of corn starch. Boil
we'll skim add rcd pepper. let the
vinegar boil, and then pour over the
pickles