Add sugar according to strength of vinegar. Place cucumbers and pieces of horseradish in alternate layers in a stone jar, then put salt over them and cover with boiling water. Allow pickles to stand 24 hours in this brine, then pour off brine and wash pickles in cold water. Boil spices and vinegar together and pour over the pickles. In two weeks they will be ready to use. Pickles made over this recipe are excellent.
AUNT SARAH'S RECIPE FOR CHILI SAUCE
- 18 large red tomatoes.
- 10 medium-sized onions.
- 10 sweet peppers (green or red).
- 1 cup sugar.
- 3 scant tablespoonfuls salt.
- 1½ cups vinegar (cider vinegar).
Tie in a small cheese cloth bag the following:
- 1 large teaspoonful whole allspice.
- 1 large teaspoonful whole cloves.
- About the same quantity of stick cinnamon.
Chop tomatoes, onions and peppers rather finely; add vinegar, sugar and salt and the bag of spices and cook slowly about 2½ hours. Fill air-tight glass jars with the mixture while hot. This is a particularly fine recipe of Aunt Sarah's.
This quantity will fill five pint jars. Canned tomatoes may be used when fresh ones are not available.