Evening star., 1901-09-07
TO MAKE WINTER RELlSHES
WELL-TESTED RECIPES FOR CUCUM-
BER AND OTHER PICKLES..
Use Best Cider Vinegar and Cook In
POrcelain-Lined kettles-Of
Fruits and Flowers.
Written for The Evening Star.

III ihdhiHS piChleS only the pest C1UeT
vinegar should be used. If a green color
Is desired In sour cucumber pickles 1t can
be obtained by putting them into cold vim
egar In porcelain lined kettle and letting
them heat slowly over the fire until they
are green.
In all picking as well as preserving use
only graniteware or porcelain lined kettles,
as all metals are liable to be dangerously
attacked by the acids. Pickles should be
kept we'll covered with vinegar, and are
better not to be used for at least a month
after making. To prevent mold from
gathering put green nasturtium seeds or
slices Of horse-radish root into the pickle
jars. which should always be kept in dry,
dark place.
Oil cucumber pickles-One hundred small
cucumbers. peeled and sliced, half pint
small white onions, peeled and sliced. mix
them together and sprinkle with half
pint Of salt; put in a colander under pres
sure for two hours, after which stir well
through them mixture Of one teacup Of
tard and a tablespoonful ground black pep
per, add one ounce Of celery seed and put
In glass jars; cover with cold vinegar.
They are ready for use in few days.
Manila bay pickles-Put one hundred
small cucumbers in a stone jar with
quart Of salt cover with boiling water and
let stand twenty-four hours; then drain off
the brine. and wipe each cucumber dry
and put in jars, being careful not to break
the skin. Pour boiling vinegar over them
and put in bag of spice-an ounce each
OF cloves and allspice Cover tightly, and
In two weeks the pickles are ready for
use
East India picked cucumbers-Put small
cucumbers in strong brine for three days,
strain from the brine and pour boiling
water over them, and let stand twenty
n n a " n ~
bers, then a layer of mixed spices until
the jar is full. The proportion of spices
to a gallon jar of pickles is as follows: A
half pound sliced horSe-radiSh. fifty small
onions, two ounces each of mace and white
mustard seed and one ounce each of cloves
and celery seed, one-half dozen red pep
pers, two grated nutmegs, two pounds of
brown sugar, one box ground mustard,
one-half pound crushed ginger root; mix
sugar and the spices together. Add last
one-quarter ounce turmeric powder mixed
with little cold vinegar. Cover all with
boiling vinegar and do not use for month.
Sweet cucumber pickles-To five hundred
small cucumberS take three quarts OF vine
gar 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 them come to a boil, and
boil three minutes. If the vinegar Is too
strong add quart of water Put In jars
with a few small red peppers, and two
ounces each of cloves, cinnamon and all
spice.
Sweet chow-chow-Two small heads Of
white cabbage chopped fine, half peck
Of green tomatoes, two quarts or ripe to-
matoes. six onions and half dozen green
peppers. Chop them all fine and pack in
layers of salt. Put the mixture in
coarse bag and under press over night.
In the morning add a pint and half of
sugar, half a cup of grated horse radish.
half a teaspoonful of ground black pep
per, an even teaspoonful of ground mus
tard, an ounce of white mustard seed, an
ounce of celery Seed tablespoonful Of
ground mace and finally gill of Dutcn
mustard. Mix thoroughly, cover with cold
vinegar and put in glass jars.
Picked spiced pears-Take ripe, but
not mellow, fruit, and with thin skin.
Wash and leave a bit of stem to each,
each pear and pack IL the fruit in a
stone jar, with as much sugar can be
crowded between them. With the sugar
add also ground mace. nutmeg. cinnamon,
Cover with cider vinegar and let stand
twenty-four hours; drain off the liquor.
let it boil, skim it well and pour over
the fruit while it is still boiling hot Re-
peat twice with intervals Of g day, and
the last time boil the vinegar ten min
utes. Be sure, after the last boiling, that
the syrup covers the fruit. Lay bran
died paper over the top, and cover the
jar with very thick paper, tie down and
put in a dark, cool place.
Pickeld peaches-Take the peaches and
put them in a stone Jar. Make a syrup
with proportions of one quart of vinegar
to three pints of sugar and pour over the
fruit for three successive mornings. Then
drain off the syrup and put a layer of
peaches in the jar, sprinkle with bits of
whole cloves and cinnamon alternating
in this way until the jar is full. Boil the
syrup with a half cupful each of cloves
and cinnamon until it is very thick and
pour boiling hot over the fruit, covering
entirely with the syrup. Cover closely.
Picked damsons-Wash and wipe dry
seven pounds of damson plums. With three
pounds of sugar, one quart of vinegar, one
allspice and cinnamon, make a syrup and
pour 1t boiling hot over the plums. Let
stand twentyfour hours; drain off the
syrup, boil it and pour again over the fruit;
after twenty-four hours put fruit and syrup
to boil and cook until the fruit is tender
Put in glass jars.
Sweet watermelon pickle-Peel the rind
and cut in slices. put in a weak brine for
hours. Strain from the brine
and boil in clear water for five minutes
plunge in ice water and stand till the
next day. Boil up again for Ave minutes
with bit of alum the size Of walnut;
plunge again into ice water. The third day
prepare syrup by adding toe very pound Of
rind pound Of sugar; to every four pounds
of sugar coffee cup of water. Boil the
fruit in this till clear. A pint Of vinegar to
every two pounds of sugar, with ginger
root, should be added, and all boiled to- !