Pickles and Relishes
Pickled Nasturtium Seeds
length of stem on each. Lay the seeds in cold salted water for two days (two tablespoons salt to one quart water), then place them in cold…
Pepper Mangoes
Remove the stem ends of green peppers, carefully extract the seeds and midribs and lay the peppers in strongly salted water (one-half cup…
Ginger Pears
3 lemons, juice and grated rind Remove the skin and cores from the pears and cut the fruit in slices lengthwise. Add the water and cook…
Spiced Currants
Stem the fruit, and wash it. Make the sirup of the sugar, vinegar and spices and boil for five minutes. Add the fruit and cook until the…
Spiced Plums
Make a sirup from the vinegar, sugar and spices. Boil for five minutes. Prick each plum with a fork and pour the boiling sirup over the…
Dixie Relish
3 or 4 whole red peppers Soak green and red peppers in brine for twenty-four hours, using one cup salt to one gallon water. Take from the…
Red-Pepper Relish
Split the peppers and remove the seeds. Chop the peppers coarsely, pour boiling water over them and let stand for five minutes. Drain, pour…
Beet Relish
Combine the cabbage, beets and horseradish and season with salt. Scald the vinegar, dissolve the sugar in it and add it to the first…
California Chow-Chow
Dice the tomatoes, celery, and cucumbers, skin the onions and remove the tops, cut the beans in small pieces and separate the cauliflower…
Cranberry Catchup
Wash and pick over the cranberries. Cover them with vinegar and cook until they burst. Force through a sieve. Add the other ingredients…
Grape Catchup
Wash the grapes and remove them from the stems. Place them in a pan and steam them without water, until they are soft. Put the fruit…
Old Virginia Catchup
Chop the tomatoes and onions, sprinkle with salt, and let stand three hours. Drain well and put the pulp in a preserving-kettle with the…