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Alice Electa Pickard recipe book, 1868
Page 159
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159 Pickled Peaches & Cherries. No. 2. Perportion 1 quart sugar Perportion 1 quart vinegar spice, cloves & allspice Boil with syrup; & skim well - then put in the fruit & scald - then put the fruit in jars & pour the boiling syrup on the fruit; cork tightly when hot. Or pour the boiling liquor over the fruit when in jars & cover. After two weeks, pour off the liquor and boil, pouring back on to the fruit while hot; cover tightly. Pickled Cucumbers. Grandma. Make a strong pickle of salt and water. Pick off your cucumbers every morning and put in this pickle. Let them stand in it 24 hours, then take them out & after draining put into a pot of cold cider vinegar. Proceed thus until all your cucumbers are used. 1 gallon vinegar 1 cup salt 1 table spoon alum Always keep a small cloth over your pickles, if the cloth gathers mould take off at once & put on a clean & dry one.
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159 Pickled Peaches & Cherries. No. 2. Perportion 1 quart sugar Perportion 1 quart vinegar spice, cloves & allspice Boil with syrup; & skim well - then put in the fruit & scald - then put the fruit in jars & pour the boiling syrup on the fruit; cork tightly when hot. Or pour the boiling liquor over the fruit when in jars & cover. After two weeks, pour off the liquor and boil, pouring back on to the fruit while hot; cover tightly. Pickled Cucumbers. Grandma. Make a strong pickle of salt and water. Pick off your cucumbers every morning and put in this pickle. Let them stand in it 24 hours, then take them out & after draining put into a pot of cold cider vinegar. Proceed thus until all your cucumbers are used. 1 gallon vinegar 1 cup salt 1 table spoon alum Always keep a small cloth over your pickles, if the cloth gathers mould take off at once & put on a clean & dry one.
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