1298 The Cornell Reading-Courses 



Cucumber pickles. — 



Soak cucumbers in brine 24 hours. Rinse and drain. 

 Cover pickles with vinegar or vinegar mixture to which has been added 

 I tablespoon of brown sugar for each quart of vinegar. 

 Bring slowly to boiling point. 

 Pack pickles in jar, cover with vinegar. 



Sweet cucumber pickles. — 



Soak cucumbers in brine for 24 hours. Rinse, drain, and wipe dry. 

 Place in kettle and cover with the following vinegar mixture: 

 To each quart of vinegar add 



1 cup sugar 6 blades mace 



8 whole cloves 8 whole black peppers 



6 allspice 



Heat slowly to boiling point. Pack at once. 



Quick pickles. — 



Put pickles in strong brine (| to f cup salt to i quart water). 

 Bring slowly to boilmg point. Simmer 5 minutes. Drain. 

 Cover pickles with cold water. Change water as it gets warm. Keep 

 changing water until pickles are crisp and cold. 

 Make as for other pickles. 



Very hot chutney 



I lb. garlic ^ lb. salt 



^ lb. onions i lb. sugar 



I lb. raisins ^ oz. cayenne 



13 large sour apples 3 pts. vinegar 



13 ripe tomatoes j lb. mustard 



Chop garlic, onions, and raisins together. 

 Boil vinegar until reduced one half. 



Chop apples and tomatoes, and boil in vinegar until soft. 

 Mix all ingredients except mustard and boil until thick — about two 

 to three hours; adding mustard just before the boiling is finished. 

 Pour into hot sterile jars and seal. 



Mustard pickle 



2 qts. cucumbers 2 qts. cauliflower 



2 qts. green tomatoes 2 qts. small onions 



Cut up ingredients and scald in salt and water (i quart water to j cup 

 salt), then drain well. 



