Green Pickle
Put the pickles in a strong brine, strong enough to bear an egg. Three weeks is long enough for them to remain in brine, if you wish to make your pickle early in the fall; but they will keep several months, indeed all the winter, by having them always well covered with the brine.
When ready to make your pickle, drain off every drop of brine, and pour boiling water over the pickles. Repeat this for three mornings in succession. Then pour off this last water, and soak the pickles two days in cold water, changing the water each morning. Next, pouring off this water, scald the pickles three mornings in weak vinegar, weakening the vinegar by putting two quarts of water to one of vinegar. This is the time for greening the pickles, by putting in the jar or keg a layer of pickle, then sprinkling in a little powdered alum, and so on, till the vessel is filled; then pouring on the weakened vinegar. Only use the alum the first morning; but the other mornings pour off the vinegar and pour on a fresh quantity. All this is necessary, if you wish to have pickle perfectly free from the brine, and in a condition to keep. Fill your jars with the pickle thus prepared, and pour over them the best of vinegar, after seasoning it and letting it boil a few minutes. Seasoning to one gallon vinegar: 3 pounds brown sugar. 1 tablespoonful allspice. 1 tablespoonful of cinnamon. 1 tablespoonful of ginger. 1 tablespoonful of black pepper, all pounded. 20 drops oil of cloves, or 3 ounces of cloves. 1 ounce celery-seed. 1 pod red pepper. 2 tablespoonfuls grated horseradish.-Mrs. C. Green Pickles.
Put the pickle in strong brine for two days; then boil the brine and pour it over them hot. Repeat this twice. Then pour over them boiling vinegar and water mixed, three successive times, at intervals of two days. For a three-gallon jar take: 1 teacup black pepper. 1 teacup allspice. 1/2 teacup of ginger. 1/2 teacup of mace. 1/2 teacup of cloves, all beaten, but not fine. 2 heads of cabbage chopped fine. 2 teacups horseradish. 8 onions chopped fine. 1 quart mustard seed.
Take half of the beaten spices and mix with the latter ingredients, also three cups of brown sugar; stuff the mangoes with this. Add the rest to the vinegar with five pounds of sugar, and pour on the pickle hot. This makes very superior pickle.-Miss S. S. V.
Green Pickle [3 gallons]. 2 ounces mace. 1/2 pound ginger, scalded and sliced. 2 ounces cloves. 2 ounces cinnamon. 2 ounces long pepper. 2 ounces allspice. 1 ounce nutmeg. 1/4 pound horseradish scraped, sliced, but not dried. 1 ounce turmeric. 4 ounces black mustard-seed. 1 ounce coriander-seed. 2 ounces garlic, or onion. 2 pounds brown sugar.
Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and put them in a large stone jar, pouring over them a strong brine which has been boiled and skimmed-hot, but not boiling; cover with an old table-cloth to keep the steam in. Let them stand about a week, then take and soak twenty-four hours in cold water. Next put them in a large kettle lined with grape leaves, and fill, covering with weak vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover with grape leaves, setting on the stove until a beautiful bright green. Put in a jar and pour this vinegar over them and let them stand until next day; then dry the pickles with a cloth, and have ready the jar, putting in a layer of the pickles with a layer of the seasoning before mentioned; fill with strong cider vinegar. Tie up closely, and keep in a warm, dry place. The spices must be bruised or beaten tolerately fine before putting with pickle; and a little salad oil is an improvement.-Mrs. P. McG.