This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
2 1/2 cupfuls mild vinegar 1/2 cupful sugar 2 small bay leaves
1/2 teaspoonful whole cloves Grating of lemon rind 1 inch of stick cinnamon
Boil together for twenty minutes; add three cupfuls or more of cooked shredded carrots, being sure that the vinegar covers them, or substitute cooked cauliflower, separated from the flowerets, Brussels sprouts, sliced cooked beets, or cooked string beans. If desired, this can be made into a mixed vegetable pickle. It is always advisable to let the vegetables simmer for five minutes in the pickle. If beets are used, thinly sliced onions and a little caraway seed may be added.
1 peck of peaches, pears or crab apples
2 pounds brown sugar
1 quart mild vinegar 1 ounce stick cinnamon Whole cloves
Make a syrup of the sugar, vinegar and cinnamon, boiling it ten minutes. Blanch the fruit. Remove the skins from the peaches, but leave on the skins of the crab apples or pears. Stick each fruit with four or five cloves, and cook the fruit, a few at a time, in the syrup until soft. Transfer to sterilized jars, and, when the jars are full, pour over boiling syrup, adjust the rubbers and caps and sterilize ten minutes in a hot-water-bath.
7 pounds grapes
4 pounds brown sugar
1 quart mild vinegar
1 tablespoonful ground cinnamon 1/2 tablespoonful ground clove 1/2 teaspoonful white pepper
Pulp the grapes and cook gently till the seeds are separated. Rub through a sieve and add the skins, sugar and the vinegar. Cook an hour and a half or until the skins are tender. Add the spices and cook ten minutes. Seal hot in sterilized jars.
10 cupfuls diced rhubarb 1 pint good cider vinegar 1 1/2 teaspoonfuls cloves
8 cupfuls granulated sugar 2 teaspoonfuls cinnamon
Add the vinegar to the unpeeled rhubarb and let it simmer until the rhubarb is soft. Then turn in the sugar and spices and simmer until of the consistency of marmalade. If a tart preserve is preferred, less sugar may be used. Store in sterilized jars, and cover with paraffine when cold.
Select large ox-heart cherries. Wash them and remove the pits. Let stand for a day or two, covered with mild vinegar, and then put in jars in alternating layers with granulated sugar. Cover with vinegar and stir every day for a week. Let stand for a month or two and then add to each quart jar a teaspoonful of pure cherry extract and a drop or two of almond extract. They will keep indefinitely without sealing.
Pare, core and chop the apples and the onion. Remove the seeds and cores of the peppers and chop the flesh fine.
Put the ingredients together in the order given and simmer until thick. Seal hot in sterilized jars.
18 ripe tomatoes
6 green peppers
18 small onions
1 1/4 cupfuls seeded raisins
3 cupfuls vinegar
3 cupfuls sugar
2 tablespoonfuls ground ginger 2 tablespoonfuls salt
1/2 teaspoonful cayenne pepper Juice of five lemons
Peel the tomatoes, pare the apples and onions and remove the seeds from the peppers. Chop finely all together; add the other ingredients in the order given, and simmer until thick, or for about three hours. Store hot in sterilized jars.
1 quart of corn cut from the cob
1 quart shelled fresh lima beans
2 cupfuls diced celery
4 cupfuls finely-shaved cabbage
1 cupful chopped onions
2 quarts mild vinegar
3 chopped green peppers 2 cupfuls sugar 1 cupful flour 1/2 cupful salt 3/4 teaspoonful mustard 1/3 teaspoonful cayenne pepper 1 teaspoonful of turmeric (optional)
Put the vegetables into the preserving kettle; add half the vinegar, and mix the balance with the other ingredients; combine and simmer for an hour, or until the beans are soft. If old, however, they should be parboiled for fifteen minutes before combining with the other vegetables. Seal hot in sterilized jars.
Nasturtium seeds may be pickled in either a sweet or sour vinegar. Follow the directions for making sweet or sour cucumber pickles, substituting nasturtium seeds for the cucumbers.