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Wisconsin cookbook, 1900-1920
Page 61
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Pickles 61 Dill Pickles Lay pickles in cold water over night take out in morning & lay in layers of pickles, green grapes, horse radish, alum, cover with a brine made of 1 qt. vinegar to 3 qt. water, 1 cup course salt. Put heavy weight on top.Wash top off often. Green Tomatoes Pickles 1 pk. green tomatoes sliced & salted over night 3 pt. vinegar 2 cups sugar 1/2 tesp. white pepper 1 tablespoon whole cloves, alspice & cinnimon Let come to a boil & then can. Green Peppers. Take peppers & cut side open & extract seed and lay peppers in strong brine for 24 hours.then lay in fresh water for 24 hours. Scald vinegar & pour over peppers letting stand for three day with a little piece of alum in vinegar. For one head of cabbage chop fine 1/2 cup celery seed. Season with salt. Stuff peppers & sew side up & pour boiling spiced vinegar over them and can.
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Pickles 61 Dill Pickles Lay pickles in cold water over night take out in morning & lay in layers of pickles, green grapes, horse radish, alum, cover with a brine made of 1 qt. vinegar to 3 qt. water, 1 cup course salt. Put heavy weight on top.Wash top off often. Green Tomatoes Pickles 1 pk. green tomatoes sliced & salted over night 3 pt. vinegar 2 cups sugar 1/2 tesp. white pepper 1 tablespoon whole cloves, alspice & cinnimon Let come to a boil & then can. Green Peppers. Take peppers & cut side open & extract seed and lay peppers in strong brine for 24 hours.then lay in fresh water for 24 hours. Scald vinegar & pour over peppers letting stand for three day with a little piece of alum in vinegar. For one head of cabbage chop fine 1/2 cup celery seed. Season with salt. Stuff peppers & sew side up & pour boiling spiced vinegar over them and can.
Szathmary Culinary Manuscripts and Cookbooks
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