The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1901-10-05
vario7,s Kinds of Pickles.

Various Kinds of Pickles.
In making pickles, only the best eli
der vinegar should be used. If green
color is desired in sour cucumber
pickles it can be obtained by putting
them into cold vinegar in porcelain
Tired kettle and letting them heat
SLOWLY over the fire until they are
green. In all picking, as well as pre-
serving. use only graniteware or pof-
celain lined kettles, as all metals are
liable to be dangerously attacked pA
the acids. Pickles should be Kept wei
covered with vinegar. and are better
moi to be used for at least a month
after making. TO prevent mould from
gathering. put green nasturtium seeds
or slices of horseradish root into the
pickle lars. which should always Ge
IN in a dry dark place.
Sweet cucumber pickles may be made
from ripe cucunbers. cutting these IN
two lengthwise. Take out the seeds
and soak the cucumbers in salt and
| water twenty-four hours, then IN Vlne-
gar and water for twenty-four hours
more. Drain, then boil the cucumoers
until tender in a syrup composed OF one
quart of vinegar. one pound OF sugar
one ounce of cinnamon, one-half ounce
of cloves and one teaspoonful of ground
mustard.
| When the small green cucumbers are
to be made into sweet pickle, for 500
small cucumbers take three quarts of
vinegar and three pounds of brown
sugar Let the cucumbers stand over
night in salt and water then put them
/ in the vinegar and sugar and let then
come to a boil. and boil three minutes.
! If the vinegar is too strong, add
quart of water Put in jars with few
small red peppers and two ounces each
/ of cloves, cinnamon and allspice.
| Very spick pickles will be the result
of the following directions properly car
ried out: Put small cucumbers il
strong brine for three days, strain from
the brine and pour boiling water over
| them and let them stand twenty-fou
hours. Put in jar layer of cucum-
bers, then layer OF. mixed spices, until
the jar is full. The proportion of spices
to gallon jar of pickles is as follows:
A half-pound sliced horseradish, fit
small onions, two ounces each of mace
and white mustard seed and one ounce
each of cloves and celery seed, one-haIf
dozen red peppers, two grated nutmegs,
two pounds of brown sugar, one box
ground mustard, one-half pound
thhe spices together Add last one
quarter ounce turmeric powder mixed
with a little cold vinegar Cover al
with boiling vinegar and do not use
for month.
Mustard pickles are among the best
Of the winter relishes. Mix four quarts
of small green tomatoes with four
quarts Of small cucumbers, one head of
caulif0Wer and two quarts of onions
and steam until tender. Make a pickle
OF three pints of vinegar one cupfrI of
white mustard seed, one and one-half
Guns of ground mustard. one c1IDf1II of
nCur, three cupfuls of sugar. two green
peppers chopped fine. one ounce of tur-
nerlc and one ounce of celery seed.
ADD to this enough hot vinegar r.
make three quarts of the mixture and
pour this over the vegetables.
Ceuli1ower is sometimes made into
pickle alone. Cut the caulifower into
small pieces and stew in hot wa+e,
until very tender For every head n,
caullfoWer mix one half pound of nors-
.alo' one quart of vinegar and one
nan pound of sugar. Let this come tn
COZ, then pour it over the cauIifover
"nlcn should first be packed in lars
II mas been discovered that olive oi1
Is vast Improvement to the ordinary
cucumber pickles. Mix together 1oo
stdll cucumbers. peeled and sliced and
half a pint small white onions nea1nd
ana sliced; sprinkle. with half mini of
SAT- put in colander under press1,re !
Tor Two hours, after which stir we'll
through them mixture of one teacup
OF olive oil, quarter of a pound of |
Drown mustard and a TABLESPOONFUL
ground black pepper; add one ounce
OF celery seed and put in glass jars;
cover with cold vinegar They are
ready for use in a few DAYS.
A simple recipe for tomato chow |
chow calls for two parts green ton1a-
toes and one part ripe tomatoes. three |
shall onions, red pepper and a cab |
page. Chop these together, sprinkle |
wei with salt and put them in a heavy |
nag that will stand pressure. Squeeze /
out as much of the juice as possible. |
then add three-quarters of a pound of |
sugar. some grated horseradish, half a |
teaspoonful each of black pepper an(
powdered mace and one tablespoonful |
each of mustard and celery seed. Add |
one quart of water and one Quart of
vinegar and bring to a boil. When the
chow-chow is put into jars there should
be just enough of the LIQUID left to
keep it moist.
Green Walnuts to be picked should
be soft enough to be pierced through
with needle. Put them in a strong
brine, in which they must remain for
twelve days, with the brine change
every other day. After draining the
nuts put them in glass Jars and pou
over them boiling hot vinegar prepared t
as follows: To a gallon of vinegar add
an ounce each of mace. cloves. allspice
and ginger root. two ounces of penner-
corns; boil ten minutes; strain, and |
pour the liquor over the nuts. which
VIII not be ready for use under (.
month