DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Alice Electa Pickard recipe book, 1868

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158
let them stand 24 hours - then drain & add 12 onions 6 green peppers - put the whole in a preserving kettle with sufficient vinegar & water (equal parts) to cover - scald - then drain & put them in a stone jar. Add 1 pint of syrup 1/4 pound mustard 1/4 ditto allspice 1/4 ditto cloves to suit the taste.
Mustard Pickles. Mrs. Johnston.
1/2 bushel Tomatoes & 4 green peppers, slice thin. Sprinkle with salt & let them stand 24 hours - then drain & add 12 large onions sliced. Put the whole in a kettle with 2 ounces allspice & vinegar to cover & let them scald until tender after which add 1/4 of a pound mustard mixed in vinegar stirring it well through the whole, before taking off the fire.
Pickled Peaches. Mrs. Stevens. No. 1
7 lbs. peeled peaches 3-1/2 lbs. sugar 1 pint vinegar - root ginger for spice
Boil and add the fruit until scalded then put in jars & cover tightly.

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158 let them stand 24 hours - then drain & add 12 onions 6 green peppers - put the whole in a preserving kettle with sufficient vinegar & water (equal parts) to cover - scald - then drain & put them in a stone jar. Add 1 pint of syrup 1/4 pound mustard 1/4 ditto allspice 1/4 ditto cloves to suit the taste. Mustard Pickles. Mrs. Johnston. 1/2 bushel Tomatoes & 4 green peppers, slice thin. Sprinkle with salt & let them stand 24 hours - then drain & add 12 large onions sliced. Put the whole in a kettle with 2 ounces allspice & vinegar to cover & let them scald until tender after which add 1/4 of a pound mustard mixed in vinegar stirring it well through the whole, before taking off the fire. Pickled Peaches. Mrs. Stevens. No. 1 7 lbs. peeled peaches 3-1/2 lbs. sugar 1 pint vinegar - root ginger for spice Boil and add the fruit until scalded then put in jars & cover tightly.