The Savannah morning news., 1903-07-26
HOW TO MAKE
GOOD PICKLES
AND RELISHES

Even those who lack a sweet tooth
are always ready for sweet pickles and
relishes, while the sour varieties ap-
peal to everyone The art of pickle
making is not difficult, and its results
are in most cases superior to the pur-
chased article.
Tiny Tim Cucumber Pickle.-To
make this most delicious of pickles,
select cucumbers from two to two and
a half inches in length. Make a brine
sufficiently strong to float an egg,
throw the cucumbers into it and cover
with a plate or clean board, on which
is placed a weight sufficient to press
it down under the surface. Let 1t
stand for ten days and then remove
the cucumbers from the brine and
throw them into cold water. Wash
thoroughly, reject all those that are
soft and throw the remainder into
fresh, cool water, to stand for twenty
four hours. Next day change the
water and let them stand over night.
Line a porcelain or granite kettle with
grape leaves and put the cucumbers
in, carefully sprinkling each layer with
cold water and put over the fire. Let
the water simmer very slowly, but
never boil, till they take rich green
color. Then remove from the fire
and plunge Immediately into cold wa
ter, in which they must be allowed to
stand until the vinegar is prepared.
To l gallon of best cider vinegar allow
/ cupful of sugar, dozen whole black
| peppers, 3 dozen whole cloves, Is all
spice and dozen blades of mace. Let
ii boil for five minutes. Then place
| the cucumbers in stone jars and pour
| the scalding water over them. Cover
| closely and let it stand for two days.
At the end of that time draw off the
vinegar, reheat and pour it over the
pickles scalding hot. Repeat this pro-
cess at intervals of two. four or six
days, cover with a stone or wooden
top and tie a cloth over the whole.
Then store in a cool place, and at the
end of two months the pickles will be
ready for eating. They should be ex-
amined every few weeks. If at any
time they are found to be softening
the vinegar must be again scalded and
poured over them.
Take care that in the making of
| these pickles only wooden instruments
are used, or porcelain-lined or granite
kettles. Metal of any sort is exceed
ingly dangerous and should not be al
lowed to touch the pickle.
Chow Chow or Mustard Pickle.-To
l huge caulif1ower allow a sufficient
number of large green cucumbers to
make 1 quart when sliced, quart of
! tiny cucumbers, 1 quart of button
/ onions and l quart of green tomatoes,
| measured after they have been skinned
| and cut into quarters, also four green
|
small fiowerets andeeut the peppers
into hits. Then put an the ingredients
| together in a huge wooden tub or
stone jar and cover with brine made
of 1 pint of salt and gallons of cold
water. Let the mixture stand for
! twenty-four hours. At the end of that
! time put all the ingredients together
in kettle and let the water boil until
they are thoroughly scalded Then
drain free the brine and stand aside
until needed. Mix tablespoonfuls of
! ground mustard and a cup of flour
/ into paste with little vinegar. Then
add l cup of sugar and stir the whole
into quarts of vinegar. Put into
a preserving kettle and stir constantly
until it boils. Add the pickles and boil
up once again. Pack in jars
-Nasturtium Pickles.-The nastur-
| lluHl pOuS SilOulu De .Sdlner6Q Iull
size but green, and a small bit of
the stem should he left on each. Make
brine sufficiently strong to float an
egg, pour over the pods, and let it
stand for two days. Wash thoroughly
and throw into clear, cold water. and
let it stand over night. In the morn
! ing drain and pack in jars. Put
sufficient quantity of venegar to fill
the jars in a preserving kettle. To
each pint add l blade of mace, u
dozen whole white peppers and 1
| tablespoonful of sugar. Place over
the fire and heat to the boiling point,
then pour Immediately over the seed
! pods, taking care 70 have the jars
! heated before so doing. Store away
| in a cool place until needed. They
will he at TO use in two months, but
are improved by standing longer
| Picked Walnuts-Select black wal
mus that are fully grown hut soft