PICKLES AND CATCHUPS.
Sour pickles are first prepared by soaking in a brine made of one pint of
coarse salt to six quarts of water. Boil this, and pour it scalding hot
over the pickle, cucumbers, green tomatoes, &c. Cucumbers may lie in this
a week, or a month even, but must be soaked in cold water two days before
using them. Other pickles lie only a month.
Sweet pickles are made from any fruit used in preserving, allowing three,
or sometimes four, pounds of sugar to a quart of best cider vinegar, and
boiling both together.
CUCUMBER PICKLES.
Half a bushel of cucumbers, small, and as nearly as possible the same
size. Make a brine as directed, and pour over them. Next morning prepare a
pickle as follows: Two gallons of cider vinegar; one quart of brown sugar.
Boil, and skim carefully, and add to it half a pint of white mustard seed;
one ounce of stick-cinnamon broken fine; one ounce of alum; half an ounce
each of whole cloves and black pepper-corns. Boil five minutes, and pour
over the cucumbers. They can be used in a week. In a month scald the
vinegar once more, and pour over them.
TOMATO CHUTNEY.
One peck of green tomatoes; six large green peppers; six onions; one cup
of salt. Chop onions and peppers fine, slice the tomatoes about quarter of
an inch thick, and sprinkle the salt over all.
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