New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-08-02

correspondent asks for short "Tribune disserta-
ton on the making OF pickles, both sweet and sour
beginning at the beginning Another correspondent
says "A year ago. perhaps little later, You pup
llshed column Of recipes for pickles, in the sunday
impression l think. They proved of such excellence
that there Is a demand for the recipes" Several
other correspondents write in similar vein and have
made similar requests. In reply we give the fol
lowing
All sour pickles and all sweet pickles which are
not made of ripe fruit are first soaked in brine for
at least twenty-four hours before they arc picked
using for the brine cup of salt to a gallon OF
water In the case Of chow-chows and pickles IN
which cabbage green tomatoes are used IL Is quite
customary to pack them in layers Of salt and put
them in a press instead Of soaking them in brine
The Use of brine or salt is to draw out the strong
favor Of the green vegetable, leaving the pulp In
proper condition for a pickle. one Of the writers
correctly sIppOscs that failure to good pickles
IS due to an error at the beginning 1t is great
mistake TO use any fruits vegetables for picking
which are not perfectly firm and fresh-pcled :;
wiltcd vegetables and stale fruit make SOFT poor
pickles A green tomato to be in proper condition
for picSling should be Hight in color ard firm and
compact II IS a waste Of time, labor, and material
10 attempt TO pickle shriveed fruit.
Watermelon rinds make an especially nice sweet
pickle They are prepared in about the same way
as green tomatoes Peel the green skin from them
rnd IS firm and hard Put in weak brine
TO toak for twenty four hours. In the
case If green tomatoes, simply slice h.m Pm
slices about an eighth of an inch thick.
Pit them too IN weak brine to soak for twenty four
hours At the end Of this time remove them. rinse
them and weigh them. Add vinegar enough to cover
them and half pound Of sugar TO pound Of rnds
or sliced tomatoes. Add also ounce Of whole Cloves
an ounce Of cinnamon and ounce Of cassa buds n
every seven pounds Of rinds tomatoes. Cook I'll
the rnds or tomatoes perfectly ccaT and tender
ard a broom spint p!crces them easily. In preparing
all pickles. add the spices few minutes before they
arc ready 10 be removed from the fire. except where
ringer-root IS used which should be boiled in the
vinegar with the fruit at the beginning. An ounce Of
sliced gingerroo 10 every quart Of vinegar used IS
good addition 10 green tomato pickles.
Ripe cucumbers are generally thrown away or Only
saved for seed, yet they make delicious sweet pickle
and an excellent chOwchow. Select firm yellow
cncumbcrs peel them and remove all the soft pulp and
seeds I'm the centre Cut them In slender strips. half
AN inch wide and three four inchef long Put them
in cold vinegar in place Of brine and LEI them stand
,,rcntv. four hours. Then draw of this vinegar II
t,s drawn strong favor out Of the vegetable. and Is
not m for further use Allow fresh vinegar enough 70
covor the cucumbers and 10 every quart OF vinegar
allow two pounds Of sugar. an ounce Of cassa buds
and half an ounce Of cloves. Simmer the cucumbers
.,owIv in the vinegar ill they perfectly tender
II will take possibly hours cooking or longer, but
when broom splnt percss them easily they, too arc