The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1919-08-28
PETER PIPER'S WIFE,
IS PICKLING PEPPERS
BY RIppY BYE.

In these latter days of August every
thrifty housewife is prone to wish
SHE had a husband as accommodating
as Peter Piper who thoughtfully pick
ed peppers already picked!
There is a tremendous demand for
vinegar and sugar and spices, and tu-
meric and cucumbers and small onions
and other delicacies which suggest
that the picking season is open. 1t is.
And here are many tried and tested
recipes for manipulating pickle in
gradients with great success.
Plain Cucumber Pickles.
Select small. firm cucumbers, wash
them well, and lay them in large
stone jar.
For every eight quarts of cucum-
bers make primo Of gallon of boil-
ing water poured over pint of salt.
Bring to a boil, skim. and pour over
The cucumbers. Let stand SIX hours.
Drain the brine from the pickles, boil
again. and again pour uv1r the pickles
and let stand over night. =. p.4t the
draining, boiling, and rebrin...,, - lie
pickles. next morning and let es....
six hours. Next add tablespoonful c.
alum to / gallon of boiling water and
pour over the cucumbers which have
been freed of the brine. Let stand six
hours, then boil the water and pour
over again. Next morning drain Off
alum water. Heat l gallon of vino
gar with 4 whole red peppers, sticks
o. cinnamon, and 1-2 tablespoonful OF
allspice, and same amount of whole
cloves Bring slowly to a boil. In
another kettle heat quart of vinegar
and when boiling drop in a dozen Gu
cumbers and boil minutes Remove
to stone jar, and repeat until all pick
les are cooked. When finished cover
the pickles with the spiced vinegar,
cover closely, and store in a cool, dark
place.
Uneooked Mixed Pickle.
Pare and chop fine quarts of ripe
tomatoes, 1-2 pint of grated horse
radish, pint of fine chopped celery,
1-2 cupful of fine-choppod onion, s
tablespoonful OF mustard seed ia
blespoonfuls of chopped red pepper,
s tablespoonfuls of sugar. s OF salt,
and tablespoonful OF ground CHINA
mon. Add 1 level teaspoonful each
OF ground Glove and mace, and one
quart of vinegar. Mix all the ingredi-
ents thoroughly and pack the pickle in
a stone jar. Ready for use after a
week and keeps well all winter.
Picked Onions.
Select 100 small white button on
ions and remove the outer skin with
a silver knife Pack the onions in
sterilized pint jars. Pour over them II
strong brine and let stand "a hours.
Next pour off the brine, add fresh
brine and let stand another "a hours.
Next day make strong fresh brine
and boil the onions in 1t for five min
utes. Drain and let stand in fresh,
cold water for three hours. Drain and
pack tightly in jars interpreting with
white pepper-corns. Cover with hot
liquor made of vinegar, allowing to
each pint of vinegar / tablespoonful
of all spice, l tablespoonful of black
pepper and red pepper pod, 1 dozen
peppercorus, dozen whole cloves
and blades of mace /. II slightly sweet
pickles are desired add l tablespoon
full of sugar to each pint. Fill the
packed jars with scalding vinegar and
seal tightly. Let stand one month be-
fore using.
Tomato catsup.
This recipe makes five quarts of
catsup. Reduce quantity as desired.
Wash and cut fine one peck of firm,
ripe tomatoes, and put in large pre-
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