Pickles

"The chief pleasure in eating does not consist in costly seasoning or exquisite spices, but in yourself."

Prepared Mustard

Mix 1/2 cup mustard, rubbed smooth with cold water, 1 tablespoon sugar, 1 tablespoon salt, piece of butter about the size of a hickory nut. Boil until it thickens, stirring constantly. Remove from the fire and thin with vinegar. This will make about a pint. Will keep for a long time in a cool place, and improves with age.

Pepper Hash

One dozen green peppers, 1 dozen red peppers, 1 dozen medium sized onions, 1 cup brown sugar, 1 tablespoon celery seed, 1/4 cup salt. Remove the seeds from peppers and pour boiling water over them. Let stand until cool, then chop peppers and onions, add sugar, salt and seed. Pour vinegar over them (not enough to cover them) and let come to a boil. Seal while hot.

Pepper Sauce

Three large, big round cabbage heads, 16 green peppers, 18 red peppers, 1/2 pound mustard seed, 1 ounce celery seed, 1/2 pound ground mustard, 2 pounds brown sugar, 1 tablespoon ground cloves, 5 quarts good vinegar. Chop cabbage and peppers very fine; add 3 handfuls salt to the cabbage and drain over night. Boil the vinegar with the spices and sugar 10 minutes, and pour the boiling mixture over the cabbage, etc. Next day pour off the liquor and boil again and pour over for 3 mornings and it is ready for use.

Horseradish

One cup freshly grated horseradish, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon made mustard, 1 teaspoon sugar, 2 tablespoons vinegar. Mix well together, then add 1 cup cream, whipped stiff.

East India Chutney

Take 20 each of good sized sweet and sour apples - the sweetest and toughest, the sourest and tenderest - quarter and tore the sweet ones, but do not pare them; pare, quarter and core the sour ones; cook all with 3 pints vinegar, 4 full cups sugar, add 2 pounds raisins. The sour apples should be soft and broken, the sweet ones clean and in shape. When cold add a full coffee cup of ginger and mustard, mixed in equal parts, 1 teaspoon pepper, scant 1/2 cup salt, a bowl of chopped onions (raw) and 2 large chopped peppers without the seeds.

Chili Sauce

Thirty-six ripe tomatoes, 12 onions, 6 green peppers, 2 cups sugar, 4 1/2 cups vinegar, 4 teaspoons salt; 2 of cinnamon and allspice, 1 of cloves. Peel tomatoes and cook with onions and peppers until tender. Add other ingredients and cook.

Chopped Pickle

Two cabbages, 6 cucumbers, 6 large onions, 1 quart green tomatoes (when chopped), 6 stalks of celery, 2 ounces white mustard seed, 2 ounces black mustard seed, 3/4 cup of grated horseradish, 1 tablespoon of ground mustard, 1 1/2 pound of brown sugar, 1/2 cup of salt, 3 green peppers. Chop cabbage, cucumbers end onions, and let stand over night in vinegar enough to cover, slice tomatoes and sprinkle with salt; let stand over night. Pour off vinegar, and when all ingredients are in, put more vinegar over, enough to cover.

Cold Catsup

One peck ripe tomatoes, peeled, chopped fine and drained, 1 pint of grated horseradish, 1 pint of celery, chopped fine, 1 cup of chopped onions, 2 tablespoons of chopped red peppers, 3 tablespoons of sugar, 4 tablespoons of salt, 1 tablespoon of ground cinnamon, 1 teaspoon each of ground cloves and mace, 1 quart of good cider vinegar. Mix thoroughly and pack in a stone jar. It will be ready for use in a few days. Keep in a cool place and it will keep all winter. This will make 1 gallon.

Chili Sauce

One peck ripe tomatoes (chopped), 4 green peppers, 8 onions, 1 quart vinegar, 2 teaspoons cinnamon, 1/2 teacup salt (small), 1/2 teacup sugar. Boil 2 hours and bottle hot.

Sweet Pickles - Good

Eight pounds of fruit, 4 pounds of best brown sugar, 1 quart of vinegar, and 1 cup of mixed whole spices, stick cinnamon, allspice and cloves; less of the latter than of the former. Tie the spices in a bag, and boil with vinegar and sugar. Skim well, then add the fruit. Cook 10 minutes, or till scalded and tender. Skim out the fruit and put into stone jars. Boil the syrup 5 minutes longer, and pour over the fruit. The next day pour off the syrup and boil down again, and do this for 3 mornings. Keep the bag of spices in the syrup.

Watermelon Pickles

Take 1 gallon watermelon rind, 2 teaspoons salt, cover with water and boil till tender; take out and press each piece in a coarse towel. Cook 1 quart vinegar and 3 pints of sugar with spice to taste, cover the rinds and boil a little 3 successive mornings.

Quince And Sweet Apple Pickle

Take twice the quantity of sweet apple that you have quince, weigh all when first pared; steam the quince until thoroughly done, take as many pounds of sugar as you have fruit, add 1 pint of water for every 3 pounds of sugar. Have the syrup boiling and put the quinces in, let them cook slowly until a briglit red color, then skim out and put in 1/2 the apples and cook until done, and then cook the rest in like manner. Place alternately in a jar a layer of quince and apple and cover with the syrup.

Piccalilli

One peck tomatoes, sliced, 1 teacup salt, let stand over night. In the morning, drain off liquor, and add 2 quarts vinegar, 1 1/2 oz. cloves, 2 1/2 pounds B sugar, 12 onions, handful mixed spices tied in cloth. Boil until well cooked.

Piccalilly

One peck green tomatoes, 1 cup salt, 4 red peppers, 4 green peppers, 4 onions, 1 cup sugar, 1 stalk grated horseradish, 1 tablespoon each of different spices. Chop tomatoes fine, sprinkle the salt over and let stand over night. Drain off the water, chop onions and peppers fine, mix well with the other ingredients. Put in a kettle, cover with vinegar, boil slowly till well cooked.

Mixed Pickles

Scald in salt water until tender, cauliflower heads, small onions, cucumbers cut in dice, tomatoes, string beans and nasturtium seeds, if desired, then drain until dry, and pack in bottles. Pour over a dressing made of 1 pint vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, 3 tablespoons mustard. Seal while hot.

Mustard Pickles

Take 1 quart each of white onions, cauliflower (chopped), green tomatoes and cucumbers, 2 quarts vinegar, 2 green peppers, chopped fine, 1/2 good sized cup flour, 1 1/2 cup sugar, 5 tablespoons mustard, 1 teaspoon each of celery and mustard seed and tumeric powder. Put the onions, tomatoes and cucumbers in a weak brine over night. In the morning scald in the brine. Scald the cauliflower separately.

Pickled Cauliflower

Cut up 2 cauliflowers, 1 pint small onions, 3 medium peppers; dissolve 1/2 pint of salt in water enough to cover all. Let stand over night. Drain next morning. Heat 2 quarts best vinegar with 4 tablespoons ground mustard and 2/3 pint sugar until it boils; add vegetables and boil for 15 minutes.