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Vinegar, Pickles, and Pickling: Boil

Or to every 2 quarts of vinegar add ounce of mace, 1 ounce of ginger sliced, 1 dozen cloves, 1 ounce of black pepper, 1 handful of salt. Boil all together for not more than five minutes, and pour over the pickles scalding hot.

Or add to the above if desired 3 or 4 cloves of garlic and shallots.

Or to 3 quarts of pure white-wine or other strong vinegar add 2 ounces of ginger, ounce of mace, pound of salt, tablespoonful of Cayenne pepper, 1 ounce of white or black pepper unground, 1 ounce of mustard seed, 4 ounces of shallots. Boil together not more than five minutes and pour over cucumbers and other hard, firm vegetables scalding hot, or over small and delicate vegetables cold.

Or crush together in a mortar 4 ounces of unground black pepper, 2 ounces of ginger root, 1 ounce of allspice and 4 ounces of salt. Cayenne, paprika, or garlic may be added in small quantities if desired. Place a quart of vinegar in an enameled saucepan, and bring to a boil. Stir in these spices. Let boil not more than five minutes and pour over the pickles scalding hot for cucumbers, walnuts, and the like, or cold for cabbage or fancy mixed pickles. Or place these spices in a glass bottle or stone jar, cover with a quart of green vinegar, seal and let stand in a warm place three or four days, shaking frequently. Pour over the pickles either hot or cold.

Or to 1 gallon of vinegar add 6 ounces of salt, 1 ounce of spice, 1 ounce of mustard, ounce of mace, ounce of cloves, ounce of nutmeg, 2 ounces of sliced horse-radish. Bruise these spices in water, mix, cover with 1 cold water and boil not over five minutes. Pour over the pickles hot or cold, and if desired, after letting them stand twenty-four hours, place the whole in a porcelain saucepan and simmer until the color is satisfactory.

Bottle and seal.

Or to every 2 quarts of vinegar add 1 teaspoonful of black pepper, 1 teaspoonful of mace, ½ cupful of sugar. Let the mixture boil up not to exceed five minutes. They may be bottled hot or cold and will be at once ready for use.

Or heat the vinegar and pour it boiling hot over the pickles.

Or place in a porcelain kettle 100 small cucumbers previously soaked in brine and freshened, cover with vinegar, add a handful of pepper corns, a handful of horse-radish, 1 ounce of cloves, 1 ounce of white mustard seed, a small quantity of Cayenne or paprika, and let the whole boil not to exceed five minutes.

Or heat the vinegar and spice and pour it hot over the pickles. The addition of horse-radish helps to keep the pickles sweet and sound. Oldtime housewives used often to add to the pickles a little dill from the herb bed.

Or to each gallon of vinegar add 1 pound of good quality brown sugar, 1 tablespoonful of olive oil, 1 tablespoonful of mustard seed, 1 tablespoonful of green pepper pods, 2 ounces of horse-radish, ounce of cloves, ounce of mace, 1 ounce of ginger, 1 ounce of allspice.