Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-08-14
MRS. WILSON'S DIRECTIONS
FOR MAKING VARIOUS PICKLES
Chow Chou Recipe Also GuenOny Cider Vinegar Should
M Be Used and Careful Measuring
By MRS. NJ. A. WILSON

Worvrtoht, 1890, hU Ms. NJ. A. wilson. All
RIGHTS resorrcd.)
CELECT even size cucumbers, fresh
~ from the garden. and make brine
OF salt and water, using thirty pounds
OF dairy salt to every 100 pounds Of
water. Place the cucumbers in a large
crock or small we'll cleaned wine cask
and cover them with the brine. Cover
the top Of the cucumbers with a piece
OF cheesecloth and then with q board.
Place heavy stone on the board on top
to keep the cucumbers under the brine.
Allow the cucumbcrs to stand in this
brine for about fourteen days. then
they may be used for making the vari-
GUS pickles and relishes. One hundred
pounds of water equals fifty quarts, or
twelve and one half gallons. and Il
will cover from $50 to 200 cucumbers.
For a smaller amount, just divide by
any fraction you wish.
Dill Pickles
You will require about ne-halt
pound of dill for fifty to seventy FIVE
pickles. Select the crock and then place
light layer of grape leaves in the
bottom, then layer Of cucumber. taken
from the brine, then a layer Of dill and
few pieces Of bay leaf. one half
corinnder seeds. Repeat until the crock
Is full. adding a few" pieces of pepper
pod. Have the last layer about three
inches below the top of the crock. Now
cover with a clean piece of cheesecloth
and I'LL to overfowing with brine. using
the same proportions of salt and water
as for preparing the cucumbers. Have
the brine about two and one-h half inches
above the pickles. cover with one e-halt
inch layer of melted parawax. Do not
move or disturb after pouring on the
wax.
Sweet Mixed Pickles
Select twenty FIVE small pickles from
the cucumbers in the brine and wash
well in cold water. Place in a large
porcelain lined preserving kettle with
Tpo quarts Of stropg cider vinegar,
One quarter cup of salt,
One quart Of Tdter,
Tpo pounds Of sugar,
One ounce stick of cinnamon, broken
IN small pieces,
One ounce of celery seed,
One ounce Of mustard seed,
Few pieces Of boy leaf,
One-holt dozen Of dried pepper pods,
out IN pieces,
One lemon, cut thin aud parboilcd
until tender,
One-hdlt ounce Of rhole cloves,
One-hdlt ounce Of whole nHspice,
One-hdlt ounce Of blade mace, broken
into pieces.
Bring to a boil and cook for fifteen
minutes. Pack the pickles in all glass
jars. Pour over the prepared vinegar
and then place in a hot water bath
and process for one half hour. Seal
and cool. Dip the tops Of the jars in
melted parafin.
Mixed Sweet Pickles
Peel one quart of small onions and
then parboil. Place in a porcelain
lined preserving kettle and add:
One quart of cooked string beans,
Fifteen pickles.
Take the pickles from the brine and
wash them in plenty of cold water.
Cut in inch blocks, then add:
One quart Of boiling teuter,
Sufficient rinegdr TO coUer,
One ounce Of celery seed,
One half ounce Of mustard seed,
One quarter ounce of dlSpice.
One quarter ounce Of Whole ciores,
Ttco sticks of cinnamon broken il.
bits,
Three dried pepper pods, cut in
pieces,
Ttco bay ledreS cut in pieces.
Three aud one-hat cups Of sugar.
Bring to a boil and cook for ten min
utes, then fill into sterilized all glass
jars. Process in hot water bath for
fifteen minutes and then seal and store.