To one hundred and fifty small-sized cucumbers take one pint of salt, dissolved in boiling water to cover them. Let them remain in a covered vessel for forty-eight hours. Then drain, and wipe each one carefully. Put them in a pickle-pot or firkin with one large onion, peeled and stuck full of cloves, one green pepper, some scraped horseradish, and a small bit of alum. Boil vinegar enough to cover them. Fill a muslin bag with one cup of mixed spices, - whole cloves, whole allspice, peppercorns, stick cinnamon, white mustard seed, and a flake of mace, and boil ten minutes with the vinegar. Put this bag in the. firkin when you pour on the boiling vinegar.
When cucumbers are gathered fresh from the vines every day, they may be kept in brine till wanted. Make the brine strong enough to float an egg, - a pint of coarse salt and six quarts of boiling water, boiled and skimmed clear. Pick the cucumbers as they ripen, wash carefully without removing the prickles, leave a bit of the stem on, and keep them covered with the brine. Soak, as required, in fresh cold water two days, and pour boiling spiced vinegar over them.
150 small cucumbers. 1 quart small martinoes. 1 quart small button onions. 1 medium cauliflower. Rind of ½ watermelon. 3 pints green string beans.
3 cups salt.
4 quarts cold water.
¼ pound horseradish root. 1 tablespoonful white mustard seed.
1 tablespoonful stick cinnamon, broken into half-inch pieces. 1 tablespoonful whole cloves. ½ tablespoonful peppercorns. ½ tablespoonful allspice. ½ tablespoonful whole mace.
1 teaspoonful celery seed.
2 quarts whit© wine vinegar.
1 ounce alum.
2 quarts boiling water. 1 gill alcohol.
Wipe the cucumbers and martinoes with a damp cloth. Cut the cucumbers lengthwise into quarters, and the martinoes into halves. Scald and peel the onions; wash the cauliflower, watermelon rind, and beans; break the cauliflower into small pieces, and cut the melon rind about the size of the pieces of cucumber. Dissolve the salt in the cold water. Put the pickles in a large earthen or tight wooden vessel, and pour the brine over them; if they are not covered, add more cold water. Put a large earthen plate over them, with a clean brick or stone to keep them under the brine. Let them stand two days, remove them from the brine, and wash in cold water. Wash and scrape the horseradish root. Pack the pickles in a stone jar or firkin. Put all the spices into a bag made of strainer cloth. Boil the vinegar, spices, and alum in a porcelain kettle ten minutes, skim carefully, add the boiling water, and pour immediately over the pickles. If a stronger spice be desired, leave the bag on the top of the pickles. Set them in a cold place, with the plate and weight over them to keep them under the vinegar. In about two weeks add the alcohol, and in four weeks they will be ready to use.
Equal quantities of small cucumbers, the largest ones sliced, green tomatoes sliced, cauliflower picked into flowerets, and small button onions. Keep them covered with strongly salted water twenty-four hours. In the morning scald the brine, and dissolve in it a bit of alum the size of a nutmeg. Pour the boiling brine over the pickles. When cold, drain thoroughly and prepare as much vinegar as there were quarts of brine. To one quart of vinegar use one cup of brown sugar, half a cup of flour, and one fourth of a pound of ground mustard. Boil the sugar and vinegar. Mix the flour and mustard, and stir the boiling vinegar into it, and when smooth pour it over the pickles.
Put the prepared fruit in a jar, and cover with boiling syrup sweetened to taste. On three successive mornings drain off the syrup, boil again, and pour over the fruit. The last morning, let fruit and syrup come just to the boiling-point, but do not boil; then seal immediately. Fruit prepared in this way has been tested by the author and found perfect. Strawberries preserve their shape and never ferment.