Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-09-04
VEGETABLE PICKLES.

Select tiny cucumbers, pickle size,
wash them and cover with clear, cold
water for from twelve to twenty-four
hours, to become crisp and firm, chang
ing the water once during that time.
Drain and cover with boiling salt water,
and let them stand for twelve hours.
The next morning drain them, cover
with weak vinegar, allowing three pints
of water and level teaspoonful of alum
to every pint of vinegar. Heat slowly to
the boiling point, then lift out the pick
les with a SKINNER into stone jar, dis
tributing among them, to each half-gal-
Ion jar, a tablespoonful of the prepared
mixed spices, a small red pepper, and a
thin round of horseradish root. Dilute
pure cider vinegar until of medium
strength, heat to boiling, sweeten to taste
with light brown sugar, and pour boiling
hot over the pickles, taking care to cover
them we'll. 1t is we'll to pour off the
vinegar on two successive mornings, re-
heat to boiling and pour over the pickles.
Seal while hot. AS q sure prevention OF
mold, place piece of cotton batting
over the top under the lid. Small bot
ties should be used. Cork tightly.
BUTTON ONIONS.
To go with some of the above tiny
pickles, these onions are prepared in the
same way, or, If used alone, after the
clearwater and saltwater process up to
boiling point, place the onions in bottles,
pour cOld-white-vinegar over them.
Add red pepper to each bottle. Cork
and seal.
PICKLED CAULIFLOwER.
Choose firm cauliflower, cut away the
leaves and center flower. Pare the stalk
and cut in small pieces. Steep in salt
and water two days, drain, wipe dry, put
into stone jars, and pour boiling hot
vinegar over them, prepared as for pick
les. Bottle the same way.
MIXED PICKLES.
For this pickle you can put together
several vegetables with good results.
prepared as above, button
onions, tiny cucumbers, string beans cut
in halves and quarters, nasturtium seeds,
small peppers, green tomatoes, and, If
desired, even bits of watermelon rind.
Cut the tomatoes in slices and let them
stand over night thickly covered with
salt, rinse off and with the other vege-
tables drop into scalding hot brine; let
boil for five minutes and skim out the
drain in colander till dry.
Pack into cans and pour over them vine
gar prepared as for the tiny pickles.
Seal while hot.
STUFFED PICKLED PEPPERS.
Cut slit in the side OF large, sweet,
green peppers, and scoop out the seeds
make strong brine and put
The peppers to soak in it for twenty-four
hours, changing the brine twice. For a
illing, chop red cabbage, onions, green
tomatoes, small cucumbers, green grapes,
beans, okra, carrots, green peppers and q
lew strips of horseradish. Have equal
proportions of all the vegetables and
mix with them thoroughly an ounce
zach of celery and mustard seed and half
In ounce of curry powder. Rub the in
Tide of the peppers with mixed spice
made of ground cinnamon, cloves and all
'pice. Then fill with the dressing. Sew
Up the opening, put the peppers in
tone jar and cover with a strong spiced
'inegar, made as for the first pickle rec
pc mentioned. Unripened water or
may be prepared and stuff
ID in the same way. They are then call
I'd "Mango Pickles"
PICKLED NUTS.
Butternuts and walnuts make excellent
PICKLES. They should be gathered when
hey are tender enough to be pierced
With pin. The large waluuts or "shag-
,arks," which have a thick outer rind
re the best for picking. Lay them in
trong sailed water in the proportion of
cup Of salt to quart of water, let them
emain In it for three days to make them
ender, changing the water every day. |
Take them out, rub with coarse towel. |
Then place In the sun until they are
lack. Shake occasionally to insure an |
ven color. II you do not care for the |
ark tint place them at once In cold
vater for half q day. When ready to |
tickle them, wipe dry, and I'll the jar |
full. To every quart of |
inegar used, allow q cup of brown sug-
=, twelve each Of cloves, pepper-corn,
llspice- berries, cassia-buds, and ono
nch stick Of cinnamon. Boil the spices |
D vinegar ten minutes, then strain and
our boiling hot over the nuts. Repeat |
bis two days. Cover closely, or seal !
Thile hot. They should stand for .
month before using to acquire ripeness