Pickled Cauliflower of Broccoli

From an
1888
cook book
;;;;;;;;;;;

.

The whitest and firmest Cauliflower
that can be obtained should be chosen
for this purpose.
Cut or break the Cauliflower into small branches,
and put them into
Salt and Water
for 7 to 10 days.
The Brine,
or Pickle,
should be made strong enough with Salt
for an Egg to float on the surface.
Take them from the Brine,
and put them into a saucepan of clean Water.
Let them boil for about 10 or 15 minutes,
or until they begin to be tender;
but they must not be done,
or they will lose their crispness.
Drain them from the water,
and spread them on a coarse cloth,
or on sieves,
and put them to dry in the sun
until all the moisture is evaporated;
then put them into a jar,
and cover them with
Distilled or White Wine Vinegar.
Mace,
Long Pepper,
White Peppercorns,
and a few grains of Allspice,
may be added to the Vinegar,
which should be kept warm for some time
by the side of the fire to extract the flavor of the Spice,
but must not be allowed to boil.
Pour the Vinegar over the Cauliflower
when it is cold.
Cork the jar close,
and put it aside for use.
Fill the jar occasionally with Vinegar,
as the Cauliflower absorbs it.
"""""""""""""""""""""""""""""""
Do the same with
Broccoli.
^^^^^

Pickled Onions

From an
1888
cook book
\|/ \|/

.

Peel the smallest Onions
that can be obtained
and place them in a strong Brine for 2 days;
then lay in fresh Water for 1 day.
Pack closely in jars,
then fill with Best Vinegar cold.

.

They will keep this way
for Years.
ooooooooooooo

Mushroom Pickles

From a
1909
cook book
;;;;;;;;;;;;;;

.

Select small Button Mushrooms,
remove the stems,
rub off the skins with a piece of
flannel cloth moistened in Salt Water
and throw them into week brine
of about 1 cup of Salt to 1 gallon of Water.
Let stand 3 or 4 hours.
Pour them out on a cloth strainer to drain and dry.
Or
after cleaning them with Salt and Water,
put them over a slow fire until the Juice
from them has dissolved the Salt.
Then pour them out to drain on a cloth strainer.
Finally,
Pack in suitable jars or bottles
and cover with spiced Pickling Liquid,
scalding hot,
or
place the Mushrooms in the Spiced Liquid
and boil for 10 minutes.
Pack in bottles,
cover with the scalding Liquid.
Let stand until cold,
and seal.
;;;;;;;;;;

Pickled Peppers

From a
1909
cook book
~~~~~~~~

.

Soak fresh Bell Peppers,
either green or red,
in strong Brine for a week or two,
changing every 2 or 3 days.
Pack in suitable jars
and cover with cold Vinegar.
The seeds tend to make the Peppers very strong,
and may be removed if less strength is desired.
A few Peppers added to Pickled Cucumbers
improves them very much,
as the heat of the Peppers is taken out by the Vinegar
and becomes blended with the Cucumbers,
giving them an agreeable flavor.
~~~~~~~~~~~~~~~~~~~~~

Pickled Lemons

From a
1902
cook book
``````````

.

To 6 large Lemons
allow 2 qts. of Boiling Water,
1 qt. of Vinegar,
1/2 oz. of Cloves,
1/2 oz. of White Pepper,
1 oz. of Grated Ginger,
1/2 oz. of Stripped Mace,
1 oz. of Mustard-seed,
1/2 oz. of Grated Horseradish,
and a few cloves of Garlic.

.

Put the Lemons into a Brine strong enough
to bear an Egg;
let them remain 6 days,
stirring the Brine every day.
On the 6th day take the Lemons out,
throw them into 2 qts. of Boiling Water,
and boil them 15 minutes.
Let them dry and get perfectly cold on a fine hair sieve.
Boil all the other ingredients in the Vinegar;
put the Lemons into stone jars,
pour in the Boiling Vinegar,
cover closely,
and stand away to cool.
When cold, make the covers air-tight,
and keep for 6 months,
when they will be fit for use.
====================

Muskmelon Pickles

From a
1902
cook book
- - - - - - - - -

.

Pare the Rind off ripe,
spicy green Melons,
remove the seeds,
and cut into thick slices.
Weigh as for Peaches,
7 lbs. of Fruit and 3 3/4 lbs. of Sugar,
and put the Sugar over with enough Water
to readily dissolve it.
Boil and skim it until clear,
then pour it over the Melon in a crock.
Repeat this for 3 mornings,
but on the 3rd add 1 c. of Vinegar to
each 3 pints of Syrup
and boil it up with a cupful of Spices in a bag.
Pour it over the Melon in jars and seal at once.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pickle Fish, how to...

From an
1888
cook book
'''''''''''''''''''''''''''''

.

Take any freshly caught Fish.
Clean and scale them,
wash and wipe them dry.
Cut them into slices a few inches thick,
put them in a jar with some Salt,
some Allspice,
and a little Horseradish.
When filled cover them with
good strong Vinegar.
Cover it well with a good cover.
Let it stand in your oven a few hours.
Don't let the oven be too hot.
This will keep six months.
Put it immediately in the cellar,
and in a few days they will be fit for use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Bread & Butter pickles

An old 1938
Home Made
Recipe
''''''''''''''''''''''''

.
6 Qts. sliced Cucumbers

12 medium Onions, (cut up fine)> A layer of each in Salt,

let stand over night.

6 green Maugoes, (cut up fine)
7 c. Sugar
6 Tbsp. (large) Celery seed
4 Tbsp. White Mustard Seed
1 Qt. Sour Vinegar
.

Pour over Cucumbers
and let come to a good boil, (slowly).

.

Dissolve Sugar & Spices in Vinegar first on stove.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Pickled Peaches

From an

1888

cook book

""""""""""""

.

1 Bushel sound Peaches

2 gal. Vinegar

10 lbs. Brown Sugar

some whole Cloves

.

Take sound Peaches,

remove the down.

Make Vinegar very hot,

add to it the Brown Sugar,

boil and skim it well.

Stick 5 or 6 Cloves into each Peach.

Then Pour the boiling Vinegar over them.

Cover them over and set them in

a cold place for 2 weeks.

.

After 2 weeks,

drain off the Vinegar,

make it hot, skim it,

and again pour it over the Peaches.

Let them become cold,

then put them into glass jars,

secure them as for Preserves,

pour the hot Vinegar over them.

------------------------------------

Picalilli

Found in an

1888

cook book

""""""""""""

.

1 peck Green Tomatoes, -{seeded

2 large heads Cabbage

3 large Green Peppers

1/2 c. Salt

some Cider Vinegar

1 Tbsp. Mustard

1 Tbsp. Allspice

1 Tbsp. ground Cloves

2 lb. Sugar

1/4 c. Horseradish

3 Onions, -{chopped

.

Chop and mix well,

the seeded Tomatoes, Cabbage, and Green Peppers;

add the Salt,

put in a colander to drain over night.

.

In the morning, cover it with good Cider Vinegar,

and let it boil until soft.

Then drain off that Vinegar and add

the Mustard, Allspice, ground Cloves,

Sugar, Horseradish, and chopped Onions.

Cover nicely with Cider Vinegar,

and let it boil a few minutes.

.

Put into a stone jar (crock) and lay on the top,

a thin white cloth.

Put an old plate on it to keep it under the Vinegar.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Higdon

From an

1888

cook book

""""""""""""

.

Take Equal Quantities of;

~~~~~~~~~~~~~~~~~~

Cabbage

Green Tomatoes

White Onions

.

1/2 the Quantity of;

Green Peppers

______________

.

Salt

Weak Vinegar, -{1/2 Water & 1/2 Vinegar

Straight Vinegar

Mustard Seed

1/2 box Ground Mustard

1 Gal. Vinegar

Mixed Spices

Black Pepper

.

Chop all ingredients fine, without bruising.

Put them in an earthen vessel,

put a layer of Salt between a layer of Vegetables,

making several layers.

Let them remain 1/2 a day,

then squeeze them out and

pour over the mass weak Vinegar.

Let this remain 24 hours.

.

Next day;

Put washed Mustard Seed into

enough Vinegar to cover them well,

and soak for 1/2 an hour;

add soaked Mustard Seed,

and 1/2 box of Ground Mustard to

1 gallon of Vinegar.

.

Then tie in a thin muslin bag,

mixed Spices and Black Pepper

to season high.

.

Take the Vegetables from the weak Vinegar;

put it into the jar in which it is to be kept;

pour the Spices and Vinegar over it.

Tie the jar;

put it in a pot of Water,

and make the Water around it boil for an hour.

*****

.

.

Note:

~~~~~~~~~

I rewrote this recipe so it would be easier to understand.

=======

Pickled Plumbs

From an

1888

cook book

""""""""""""

.

Vinegar

Salt

Mustard Seed

.

Make enough Pickle Brine of good Vinegar,

Salt, and Mustard Seed.

Have it boiling hot and pour it over the Plumbs;

after it has stood thus over night,

heat the Vinegar again,

and again pour it on the Plumbs.

.

The Plumbs should be gathered just as

they are beginning to turn from their green color.

oo o o ooo o

ooo o o oo o

oooo o o ooo o

o oo o oooo o o o o

Pickled Carrots (German Style)

From a

very old

(unknown date)

cook book

""""""""""""""

.

Take small,tender Carrots.

Scrape and rub off the skin.

Parboil in Salted Water,

not too much,

or they will not keep their shape.

Drain and put in a jar.

.

Boil Vinegar enough to carry them.

Pour on and let remain twenty-four hours.

Drain off and scald again.

Put a Bay leaf, and 3 or 4 Cloves in with the Carrots.

Add a little Salt to the boiling Vinegar,

and pour over the Carrots.

.

If wished to keep a long time,

seal up with egg-paper.

.

They are very ornamental,

especially when served with

Pickled Beets.

----------------

Bread & Butter Pickles

From someone

in Ohio

Date: 9-1-1938

written in a

1911

cook book

"""""""""""""

.

6 Qt. Cucumbers, -{sliced

12 medium Onions, -{cut up fine

6 Green Mangoes, -{cut up fine

8 c. Sugar

6 Tbsp. (large) Celery Seed

4 Tbsp. White Mustard Seed

1 Qt. Sour Vinegar

.

Slice Cucumbers.

Cut up Onions real fine.

Layer of each in Salt,

and let stand over night.

.

Dissolve Sugar & Spices in the

Vinegar, on stove.

.

Cut up Mangoes, and add to

the Vinegar mixture.

.

Pour over the Cucumbers and let

them just come to a good boil.

Then take off the stove

and let sit.

_ _ _ _ _ _ _

Mustard Pickles

From a

1925

cook book

""""""""""""""""

.

1 gal. Vinegar

1 c. Sugar

1/2 c. Salt

1/2 c. Ground Mustard

.

Mix well and pour over Cucumbers.

Let set.

Ready for use in about two weeks.

Pickled Horse-Radish

Found in a

1946

cook book

"""""""""""""

.

2 c. Grated Horse-Radish

2 Tbsp. Sugar

1 tsp. Salt

2 c. cold Vinegar

.

Mix all ingredients together thoroughly.

Pour into cold sterilized jars, seal.

.

Makes Four 1/2 Pints.

! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

Pickled Eggs

From an old

cook book

"""""""""""""""

.

12 Eggs, -{hard boiled

1 Qt. White Wine Vinegar

1 oz. Raw Ginger

1 oz. Allspice

2 blades Mace

1 oz. Pepper

1 oz. Salt

a few Garlic Cloves

1/2 oz. Mustard Seed

.

Take one large-mouthed earthen jar,

that has the capacity of 1 doz. large Eggs.

Hard boil the Eggs...

place them in a pan of cold water.

After taking the shells off,

place them carefully in the jar.

.

Boil a quart of White Vinegar,

add the Ginger & Allspice,

then add the Mace, Pepper, and Salt.

Keep stirring while adding ingredients.

Add the Garlic Cloves, & Mustard Seed.

.

Let this mess simmer for 45 minutes;

then pour it over the Eggs

until they are entirely covered.

When perfectly cold, cover carefully.

.

In about 4 weeks the Eggs will be

ready for use.

::::::::::::::::::::::::::::::::::::::::::::::::::

Pink Pickled Eggs

From a

1903

cookbook

""""""""""""

.

Shell hard boiled eggs and drop them into the Vinegar in which

Beets have been pickled.

Remove when colored a delicate pink.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

These are a pretty change for a picnic lunch.

*

Chopped Pickle

From a

1903

cook book

"""""""""""""""

.

2 gal. Cabbage, ~ (measure after chopping)...\_"Do Not chop

1 gal. Tomatoes, ~ (measure after chopping) / ... very fine."

12 Onions

1/4 lb. Mustard Seed

1 1/2 lbs. Brown Sugar

1 ounce Cloves

1 ounce Pepper

1 ounce Turmeric

1 ounce Celery Seed

1 gal. Vinegar

.

Boil all ingredients together

for 30 minutes.

~~~~~~~~~~~~

French Pickle

From a

1903 cookbook

""""""""""""""""""

.

1 peck Green Tomatoes

6 large Onions

1 teacup,=(1/2 c.) Salt

.

2 Qts. Water

1 Qt. Vinegar

.

2 Qts. Water

2 lbs. Sugar

1/2 lb. White Mustard Seed

1 Tbsp. Ground Mustard

3 Tbsp. Cinnamon

2 Tbsp. Ginger

1/2 tsp. Cayenne

.

2 Qts. Water

2 lbs. Sugar

1/2 pt. White Mustard Seed

1 Tbsp. Ground Mustard

3 Tbsp. Cinnamon

2 Tbsp. Ginger

1/2 tsp. Cayenne

.

Slice the Green Tomatoes and Onions together,

and let stand over night;

after having sprinkled over them the Salt;

then drain them and boil in Watter, & Vinegar

for 20 minutes.

.

Drain and boil again in Water, with

all mentioned Spices for 20 minutes.

.

Drain and boil again in Water, with

all mentioned Spices for

another 20 minutes.

~~~~~~~~~~~~~~