Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-14

Copyright, 1919. by Mrs. NJ. A. Wilson)
:. me cucumber must first be cured
sweet or sour pickles. Use soft water
Tor making the brine. Place in large
wooden tub
Eight pounds OF salt,
Twenty-Five quarts OF water.
Stir to dissolve thoroughly and then
40. not wash the cucumbers. Place
them in the brine and then place a
large wooden cover on top to keep
the cucumbers under the water for
ten days. Remove the cucumbers.
wash in plenty OF clear water. Now
rade for size, using those
One to one and one-half inches for
ghcrkins.
Two 10 two and one-half inches for
small pickles.
All over this size for large pickles.
Sour Spiccd Cucumbcrn.
Place in a preserving kettle
Two quarts OF vinegar,
one pint of water
One piece OF stick cinnamon.
One tablespoon Of whole cloves.
One tablespoon OF whole allspice,
Two pieces OF ginger root. ,
ETnE the H,are .2 ow '9,i e ana cook look
hounds OF prepared cucumbers. Add
10 the vinegar and bring TO boil.
move them Allow them to cool and
then PACK in all-glass Jars. Pour over
the cncumbers the prepared vinegar
and then seal. Place in a hot-watcr
''-'-''
Sweet Spiccd Cucumbcrs.
Remove the cucumbcrs from the
brine. wash and then cut into one
inoh slices. Now place in a preserv-
ing kettle
Three pints Of vinegar.
Five pounds of sugar.
One cup of water.
Two pieces OF ginger. cut into pieces,
one tablespoon Of allspice,
one tablespoon Of cloves,
Six blades of mace.
Two sticks Of. cinnamon.
One lemon GU; in half lengthwisc
then cut in paperfk" slices,
One package OF seeded rais!ns.
Five pounds OF cucumbers. cut as
Bring to boil and cook for fifteen
minutes, then set aside for twenty
four hours and bring TO boil and
again Repeat this for three days
and then FIJI into all-giass jars and
adjust the rubber and lid and seal.
fifteen minutes Tialfpint jars are
best for this purpose. II you desire
10 make cucumber rings just cut a
small PeS. from the G na,o OF each
IL in the a!rup.
Plain Cucumbers.
Remove the cucumber from tho brine
and wash well. Sow place in n pre-
serving kettle.
Two quarts Of vinegar.
One pint of water.
Two tablespoons OF whole black
pepper.
bits.
Six blades o, mace cut into bits.
Four bay leaves broken in bits.
Three teaspoons of cloves, whole,
one teaspoon OF allspice. whole.
Bring to boil and add thirty
mcdiun-s!z"d prepared cucumbers
Bring 10 boil again and cook for. fivs
minutes then fiji into all-Glass jars
and process for twenty minutes in hot.
water bath. =
Din Pickles.
To keep dill pickles for winter use
Wooden pals with lids or small kegs
may be used.
Recipe for Fifty Pickles.
Remove fifty pickles from tho brine
and then line bucket keE with
leaves from grape vine. Place IN
a layer of cucumber and sprinkle each
!arer with dill,
Two red peppers, cut in pieces,
Little mustard seed
Grated horseradish.
Four cloves and four allsFice.
Repeat until the bucket or key Is
nearly filed and then place on the
cucumbers a board TO weigh them
down, placing clean stone on top to
with fresh brine and then seal Sc
curcly. and pour paraffn in and around
the place where the lid and edge OF the
bucket meet.
AlI-Peppcr Relish.
Place one dozen sweet peppers in a
baking pan and place in a moderate
oven for ten minutes to blister the
skin. Remove the skin and seeds and
put through the food chopper. using
the coarscst knife. Pare and put If
teen cucumbers through the food