This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Bacteria do not grow in substances that contain a large amount of acid; hence there is little danger of those pickles spoiling that have been prepared with a large amount of vinegar. Cloves, cinnamon, mustard, and other spices also retard the growth of bacteria, hence they aid in the preservation of pickles and spiced foods. It is not necessary to process pickles.
A variety of recipes for pickles and relishes are given because of the great diversity of taste in the choice of pickles. A relish which one family enjoys may very seldom appear on the table in another home.
12 sour apples
1 medium-size onion
2 green peppers 1 red pepper
1 cup raisins 4 lemons (mice)
1 quart cider vinegar
1 cup currant or plum jelly
2 cups sugar
1 tablespoon salt 1 tablespoon ground ginger 1/4 teaspoon cavenne pepper
Pare and core the apples. Peel the onion; remove seeds and stems from peppers; chop apples, onion, peppers, and raisins very fine. Add the juice of the lemons, 1 pint of the cider vinegar, and the currant or plum jelly. Let simmer very gently for 1 hour, stirring frequently. Then add remainder of vinegar, the sugar, salt, ginger, and pepper. Cook 1 hour more, stirring constantly. Put into sterilized jars and seal, mark, and store. Use for an accompaniment to cold meats or for salad on head lettuce.
12 medium-sized ripe tomatoes 1 pepper, finely chopped
1 onion, finely chopped
2 cups vinegar
3 tablespoons sugar
1 tablespoon salt
2 teaspoons ground cloves 2 teaspoons ground cinnamon
2 teaspoons ground allspice 2 teaspoons grated nutmeg
Scald, peel, and slice the tomatoes. Put into a kettle with remaining ingredients, bring gradually to the boiling point, and cook slowly 2 1/2 hours. Put into sterilized bottles or jars. Seal. If corked bottles are used, dip necks into bottle wax or paraffin. Mark and store. Serve with meat and fish.
1/2 bushel green tomatoes 1 dozen onions
1 dozen green peppers Vinegar
2 pounds sugar
2 tablespoons cinnamon 1 tablespoon allspice 1 tablespoon cloves 1 tablespoon peppercorns 1/2 cup ground mustard 1 Pint horseradish
Chop the vegetables fine, sprinkle with salt and let stand over night. In the morning drain well, then add vinegar to cover, and cook slowly 1 hour; drain again and pack closely in a jar.
Mix the sugar, cinnamon, allspice, cloves, peppercorns, ground mustard, and horse-radish with enough vinegar to cover well, then when boiling hot pour it over the mixture in the jar and cover tightly.
500 midget cucumbers 1 cup salt
1 quart small onions 3 pints vinegar
1 pint water
1 piece alum
2 cups sugar
2 ounces mustard seed
Wash and wipe the cucumbers dry. Sprinkle with the salt and add cold water to cover. Let stand 24 hours. Put the vinegar, water, alum, and sugar into a kettle. Add the cucumbers and onions. Heat slowly until scalded, but do not boil. When finished the pickles should be crisp. Boiling will soften them, hence follow directions closely. Remove pickles at once, pack into jars, and discard the liquid. Make a fresh vinegar solution with the same quantities of vinegar, water, alum, and sugar, add the mustard seed, and let come to the boiling point. Pour the boiling liquid over the pickles in the jars. Seal, mark, and store.