Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-08-22
How to Put Up Pickles and Relishes
For the Winter by Mrs. Wilson's Rules
Use Onty the Best Cider Vinegar and Dairy Salt-Decou
Recipes for S,ceet and Sour Pickles and Cho,vchow

| vinegar. Just before sealing add two
tableSpoons of best salad oil. Adjust
me rubber and lid and seal securely,
fin. par
Dill Pickles
Prepare twenty five medium sized cu :
cumbers in brine as directed in sweet
mixed pickles. then wash. Now prepare
brine as follows: One quart of salt to
nve quarts Of water. Eoi and cool.
rack the cucumberS in n stone crock
with lid that will fit. Place between
ench layer. dill and handful OF picking
1Pices' Peck the cucumbers in the crock
70 within. four inches OF the top. Now
cover with the preparcd brine and hnve
the brine nj least three inches above the
top layer of the pickles. Let the pickles
stand SIX days. Now pour over this n
coating Of parafiin. making the wax
ABOUT three quarters inch thick. Do nor
have the wax boiling. only lust hot
enough to melt. II the crock has lid
mat nits inside rim. just place on the
lid and run sufficient melted parafin to
seal around the edge. If the lid closes
with beveled edge. make fuller earth
and water to form dough. Place
around the edge in form of a Dutty md
then set the lid in and push closely to-
gether. Place light weight on top
until earth dries.
The crock must be placed IN secure,
cool place before this finishing process,
You NAV fill the pickles into half gallon
and gallon size all glass fruit lars and
seal securely, instead of using the crooks,
Either way they must be scaled air
tight after the sixth day. These dill
pickles viii be found to be delicious
when they are onencd
Chowchow
Prepare fifteen pickles in brine. then
wash and cut in pieces. Place in
preserving kettle and add
One quart Of small nhite onions.
pGrboiled.
One quart of string beans, cat in t,co-
inch pieces.
One medium. sized head of cauliRocer.
Cme dozen dried red pepper pods, cut
in bits.
Cook the string beans until nearly
tender and cut the caulilower into
pieces of suitable size ANA cook until
nearly tender before adding to the mix
ture. Add the prepared cucumbers and
sufficient strong cider vinegar to cover
the mixture two thirds Of depth in
preserving kettle. Now place In small
One quart Of iCdter,
One quarter pound Of mustard,
Two lcrCl tablespoons Of turmcric.
One ounce Of relery secd
Trco ounces of mustard seed.
OnG-hGU iFrel teaspoon Of dlIspice.
One iercl teaspoon Of ginger.
One ierCl tablespoon Of mhite pepper,
TcO lercl tablespoons of cayenne
pepper,
One CWp Of brown sugar.
Onc.hGU cup Of Worcestershire
sauce,
One and one half cHp Of Aour,
One quarter cup Of salt.
Stir with wire spoon to dissolve the
-four. Bring to boil and cook slowly
for ten minutes. Now add to the pickles
in the preserving kettle. Stir with
ltrge wooden s"oon or stick and heat the
mixture. Will" stirring to the boiling
point. boil for fifteen minutes and then
til' into nll-g'nss lars. Pour. two table
spoons oF hest salad oil over the chow
chow and adjust the rubber and lid and
S"nl securely, Dip the tops of jars in
mcltcd pHratfin.
Use only the best cider vinegar. Dis
titled or manufactured vinegar will not
20 and it il often the caus" of failure
Use only the best grade OF dairy or
pickling silt table salt will not dot
contains starch TO make II free flowing
and this will cause the pickles to spoil.
All-glass jars or bottles with cnrkS
must be used. Jars with metal tons
are frequently the cause of dangerous
poisoning and frequently death. BE
particular and be careful and you are
sure to have success with your pickling.