Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-14
PICkL ING CUCUMBER
BOTH SWEET AND SOUR
Brine Made of Soft Water Plus Plenty of Salt in Wooden
Tubs, One Of Requirements-Gre Tomatoes
Form Fine COndiment

chopper. Place the chopped peppers
and add
one-half package of seeded raisins.
One and one-half cups OF brown
one and one-halr cups OF strong
cider vinegar
One large onion, grated.
One tablespoon of salt
pap-ika.
Three-quarters teaspoon of ground
ons-haif teaspoon OF ground cloves.
one-half teaspoon OF ground Gin
Cook slowly until very thick. like
chutney. stirring frequently to pre-
vent scorohns. Pack in all-glass
and lid and seal. Process in hot
water bath for twenty minutes. Cool
and store.
Picked Relish.
Chop fine
One large hard head Of cabbage.
One half peck OF green tomatoes
Ten large onions.
Eighteen cucumbcrs,
Ten red and green peppers
Mix we'll and then place in an
carthcn ho~l in layers two inches
deep. Sprinkle each layer with salt
ing place in piece OF cheesecloth and
squeeze dry. rlace in a preserving
kettle and add
Two p!nts OF vinegar,
one pint of water.
One and onc-half pounds of brown
| sugar.
One tablespoon Of cinnamon.
One half tablespoon Of allspice,
Two teaspoons OF cloves,
One teaspoon OF nutmeg,
One teaspoon Of mustard
| Cook slowly until thick and then
M into ail-GlsSs jars and adjust the
rubber and lid and seal and process
for fifteen minutes in hot water bath.
| Cool and store.
sweet Fnney Mixed Pickles.
Use one-quartc- peck of small
! onions. peel and parbo!l; two heads Of
! caulihower, break into branches and
| parboil; two dozen cmcumbers from the
| brine. cut IN and one-half-in
! blocks: one dozen red and green pep
| pers. cut in one and ne-ha!f-inch
| pieces: one and on"-auarter pecks
string beans. cut in half and parbo!led
! Now pack the vegetables into jars.
/ either mixing all together or else in
layers packing SO II viii show three
| in papcrl!kc slices and boiled until
| tender. Now place in a preserving
! kettle
! Two quarts OF vinegar
| Two ana one-hal: pounds OF brown
! sugar.
0ne-halt ounce OF. whole cloves.
! Onc-half ounce OF whole asiSpIce,
One ounce OF blade mace.
| one-half ounce Of lery seed.
One ounce Of mustard seed.
L Bring 10 boil and cook fifteen min
utes, and then use 20 fill The jars with.
/ Adjust the rubhcrs and lids and then
seal. Process for one-half hour in a
| hot-water bath and then remove. coo!
| and store.
To make sour mixed pickles. omi.
two pounds of sugar and then proceed
as directed in swee, mixed pickles.
i Green Tomato Pickle
This Is splendid way to use up the
I odd miSShappcn tomatoes that VIII
surely spoil before maturing..> Slice
/ them in thick slices and then cut into
Quarters one-half peck OF green to-
natoes. This usually averages about
one dozen mediums sized onions. Place
the tomatoes in an earthen bowl in
layers ano sprinkle with salt. then
place layer Of sliced onion and sprin :
! kle again with salt. Repeat this until
/ the tomatoes and onions all sailed
down. Stand away overnisht and then
/ cheeseclo,h and squeeze dry.
/ Now cut lemon in half. length
| wise. and then cut IN paper-like slices.
| Parboil. Place the tomatoes. onions
/ add
One tablespoon of celery seed.
/ Two pounds OF brown sugar,
! One quart nt vinegar.
/ one tablespoon of mustard seed,
4 one teaspoon OF paprika,
and then the following spices tied In a
| chccSecloth:
One tablespoon o, cloves.
| One tablespoon OF cinnamon.
| One tablespoon Of allspice,
| Two teaspoons Of mustard,
| One teaspoon of ginger.
! One teaspoon of nutmeG.
| Tic closely. Stir the mixture vel.
and then cook very slowly until thick.
FIJI into all.Glass jars and adjust the
| twenty minutes in a hot-watcr bath
Cool and then store.