New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1907-08-23
DOING UP PICKLES.
CHcumbers the First on the List
Some Old Fashioned REGIMES.

Cucumbers are usually the first pickles TO put up
in summer Old-fashoned housewives were accus-
toned TO use Unfortunately both the large and
small cucumbers- But for ordinary pickles only
small green cucumbers best those about two
or three inches long being the most desirable The
foremost vegetable growers raise special varieties
Of cucumbers that small and compact and
make crisp. firm pickles The cucumbers consid-
cred desirable for salads are NOT ofte, ,,sa T.,
pickles.
The country housewife who can gather cucup1-
oers from her own vines usually packs them down
IN salt from time to time. as they ready for
the purpose. Then. whenever she has the time and
inclination. she can freshen n quantity and pickle
Them This process of packing cucumbers in salt
preparatory to picking is very simple Have on
hand liberal quantity Of the best Liverpool SAL.
and each morning. after gathering the cIIcurnhers
PACK them In LAYERS in a stout wooden key. Put
layer OF salt at least half inch in
tom Of the keg. then a layer of Cucumbers over
them put layer OF salt about quarter of an inch
mick When about thirty cucumbers have been
packed In this add a large cupful of water.
The water will dissolve the salt and make brine
enough 10 cover the cucumbers. Place a stout
boarG ana stone over the cuCumberS TO keep them
under the brine Add more cuCumbers from time
10 time. as they ready, picking them. II pos
sble the morning before the dew is Off them
Put them in the key with extra salt. adding water.
II necessary When the key is filed cover securely
and keep IL In cold cellar until convenient time
comes for doing them up. Be sure that they are
kept continually under the brine by weighting them
down with a board
Three days before you are ready to pickle them
take them out and soak them for this length of
time In cold water changing the water each day.
You may pickle the whole batch at once II you
wish or only small quantity at a time The lat
ter way is generally more convenient.
Some housekeepers soak them only twenty-four
hours, but this is hardly sufficient draw the
rank. strong juices that exist ali
prolonged soaking in brine is necessary TO make
such fruits palatable enough for Some house
keepers heat the brine and throw It scalding hot
over the pickles. but this tends to soften them and
is Of special advantage. the rankness will be
fully taken out by a strong cold brine.
CUCUMBER PICKLES
To pickle the cucumbers add to every two quarts
of vinegar a teaspoonful Of mustard seed. half a
pepper teaspoonful Of mace and half cupful OF
sugar. Let the mixture boil up two or three min
utes and the pickles are done When cold they
will be ready for
Another way is TO bring the vinegar with the
spices and sugar to the boiling point and throw It
boiling hot the cucumbers. not cooking them
at all
piece of alum the size OF pea. dissolved in
the vinegar, Will make cucumber pickles crisp. hut
they said TO be less wholesome for the addi-
tion, and it is not necessary when firm cucumbers
used.
Another rule calls for a hundred salt cucumbers
freshaned in the way Just described Put them in
g. porcelain preserving kettle with just enough
vinegar to cover Add a handful OF pepper
corns a little horseradish If you have 1t;
of cloves an ounce of white mustard seed and
few cayennes Let the pickles boil UP once Or.
If preferred the vinegar with the spices In II
and pour hot the pickles.
Remember. when separating the cucumbers from
the brine 70 lift out the cucumbers few at
time irstead Of pouring the brine OF them When
the brine is poured OF a portion OF salt remains
at the bottom Of the Jar
Horseradish is valuable addition to pickles.
because # helps to keep them sweet and sound
Oldt.rne housewives used to add to the pickles a
little dill from the herb bed
Although pickles not likely to SPOIL they
should always be kept in cold place. II they are
kent where II IS too they may be attacked
by the small fly familiar in autumn
The large cucumber is generally considered unit
for use but here is for pickling IT which has
found favor in than one family: Pare seven
mounds of cucumbers. remove the seeds and cut
into inch pieces Cover with vinegar and water
half and half-and add to the whole a pinch or
salt Boil II until clear but not overdone- Drain
in 4 colander Then pint of good vinegar add
three and a MALT pounds Of sugar. Let II come TO
the boiling point: put the cucumbers back in the
kettle and scald them in the mixture. Drain
again and wher cool put them In Layers In a jar
with sprinkling between the layers II stick Gin
namon cloves. allspice. few kernels Of black
pepper. a bit Of mace and handtui OF faiSlhs.
Cover with the liquid just prepared and seal the
jars.