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Free Books / Cooking / The American Housewife / | |
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This section is from the "The American Housewife" book, by Experienced Lady. Also available from Amazon: The American Housewife.
Purple cabbages are the best for pickling. Pull off the loose leaves, quarter the cabbages, put them in a keg, and sprinkle a great deal of salt, on each one - let them remain five or six days. To a gallon of vinegar put an ounce of mace, one of peppercorns and cinnamon, (cloves and allspice improve the taste of the cabbages, but they turn it a dark color.) Heat the vinegar scalding hot, put in a little alum, and turn it while hot on to the cabbages - the salt should remain that was sprinkled on the cabbages. Turn the vinegar from the cabbages six or seven times - heat it scalding hot, and turn it back while hot, to make them tender. Cauliflowers are pickled in the same manner. Cauliflowers cut into bunches, and pickled with beet roots sliced, look very prettily.
Chop cabbage fine, leaving out the stalks, together with three or four onions, a root of horseradish, and a couple of green peppers to each cabbage. Soak the whole in salt and water three or four days. Spice some vinegar very strong with mace, cloves, allspice and cinnamon. Heat it scalding hot - add alum and salt, and turn it on to the cabbage, onions and pepper, which should previously have all the brine drained from them. This pickle will be fit to eat in the course of three or four weeks.
Gather them while quite small and tender. Keep them in salt and water, till you get through collecting them - changing the water as often as once in four or five days. Then scald them with hot salt and water, let them lie in it till cool, then turn on hot vinegar spiced with peppercorns, mace and allspice. The radish top, if pickled in small bunches, are a pretty garnish for other pickles.
Take them when small and green - put them in salt and water - change the water once in three days. When you have done collecting the nasturtions, turn off the brine, and pour on scalding hot vinegar.
Procure samphire that is fresh and green - let it lay in salt for three days - then take it out, and for a peck of samphire spice a gallon of vinegar with a couple of dozen of peppercorns - add half a tea-cup of salt - heat the vinegar scalding hot, and turn it on to the samphire while hot - cover it close. In the course of ten days, turn the vinegar from the samphire, heat it scalding hot, and turn it back.
Peel and boil them in milk and water ten minutes. To a gallon of vinegar put half an ounce of cinnamon and mace, a quarter of an ounce of cloves, a small tea-cup of salt, and half an ounce of alum. Heat the vinegar, together with the spices, scalding hot, and turn it on to the onions, which should previously have the water and milk drained from them. Cover them tight till cold.
Soak the artichokes in salt and water, for several days, then drain and rub them till you get all the skin off. Turn boiling vinegar on them, with salt, alum, and peppercorns in it, in the same proportion as for cucumbers. Let them remain a week, then turn off the vinegar, scald it, and turn it back while hot on to the artichokes. Continue to turn boiling vinegar on to the artichokes till thoroughly pickled.
Gather those that are small and green, and of a quick growth. Turn boiling water on them as soon as picked. Let them remain in it four or five hours, then put them in cold vinegar, with alum and salt, in the proportion of a table spoonful of the former and a tea cup of the latter, to every gallon of vinegar. When you have done collecting the cucumbers for pickling, turn the vinegar from the cucumbers, scald and skim it till clear, then put in the pickles, let them scald without boiling, for a few minutes ; then turn them while hot into the vessel you intend to keep them in. A few peppers, or peppercorns, improve the taste of the cucumbers. Cucumbers to be brittle need scalding several times. If the vinegar is weak, it should be thrown away, and fresh put to the cucumbers, with more alum and salt. Another method of pickling cucumbers, which is good, is to put them in salt and water, as you pick them - changing the salt and water once in three or four days. When you have done collecting your cucumbers for pickling, take them out of the salt and water, turn on scalding hot vinegar, with alum, salt and peppercorns in it.
Put them in strong brine - keep them in a warm place. When they turn yellow, drain off the brine, and turn hot vinegar on them. Let them remain in it till they turn green, keeping them in a warm place. Then turn off the vinegar - add fresh scalding hot vinegar, spiced with mace, allspice, and peppercorns - add alum and salt, in the same proportion as for cucumbers.
Take the oysters from the liquor, strain and boil it. Rinse the oysters, if there are any bits of the shells attached to them. Put them into the liquor while boiling. Boil them one minute, then take them out of it, and to the liquor put a few peppercorns, cloves, and a blade or two of mace - add a little salt, and the same quantity of vinegar as oyster juice. Let the whole boil fifteen minutes, then turn it on to the oysters. If you wish to keep the oysters for a number of weeks, bottle and cork them tight as soon as cold.
Peel and stew them, with just water enough to prevent their sticking at the bottom of the pan. Shake them occasionally, to prevent their burning. When tender, take them up, and put them in scalding hot vinegar, spiced with mace, cloves, and peppercorns - add a little salt. Bottle and cork them tight, if you wish to keep them long.
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