Preparation: Peel the cucumbers, cut in halves, scoop out the seeds and cut the vegetable into desirable pieces. Cover thickly with salt and let stand over night. The next morning rub the salt off, pack the cucumbers into stone jars or cans and put all herbs and spices named between them. To every quart of vinegar take one tablespoonful of salt, boil it, and when cold, pour it over the cucumbers. The next day pour it off and cook it again and pour on cold. Repeat this process for the third time. The vinegar should cover the cucumbers by 1 to 2 inches. Tie up the jars or close the cans tightly. After three weeks they will be ready to serve.
No. 96—SPICED PICKLES.
- Large, full-grown cucumbers
- Salt
- Wine vinegar
- Water
- Sugar
- Some cloves
- Pepper-corns
- Mustard seeds
- Pearl onions
Preparation: Peel the cucumbers, cut in halves, scoop out the seeds and cut the vegetable into desirable pieces. Over every 3 lbs. of cucumbers, sprinkle 1 oz. of salt and leave them over night. The next day rub off the salt well and boil them in a pickle of 1 pint of vinegar, ½ pint of water, 1 lb. of sugar, 1 stick of cinnamon 3 inches long, 6 cloves, 10 pepper-corns and 1 tablespoonful of mustard seeds. When it boils, put in the cucumbers and boil them until they are transparent. Fill them into jars and close up tightly.
No, 97—MIXED PICKLES.
- Very white cauliflower
- Small salad beans
- Pearl onions
- Red radishes
- Cucumbers 2 to 3 Inches long
- Red and green Spanish peppers
- Very small carrots
- Lemon slices
- Whole white pepper-corns
- Tarragon leaves
- Bay-leaves
- Nutmeg
- Pieces of horse radish
- Salt
- Good wine vinegar
Preparation: Prepare each vegetable in the proper way. Break the cauliflower into little roses. Cauliflower, beans, onions and carrots should be separately cooked in salt water and drained. Put salt on the cucumbers and radishes and let stand over night, the next day rub off the salt. When all is prepared, arrange nicely according to color in jars and strew the pepper-corns, tarragon and bay-leaves, nutmeg, slices of lemon, cubes of horse radish over each layer. Then boil the vinegar, cool it and pour it over to cover well. After a few days, repeat this process with the vinegar and close the jars tightly.
No. 98—DRIED PEARS.
- Pears
Preparation: Peel the pears, cut them in halves or quarters and place on very clean baking pans. Cover the bottom of the oven with bricks and start a fire to produce moderate heat. Then place the pans on the bricks and dry the pears, turning them occasionally. This will require fully one day. Store the dried pears away in bags.