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Julie M. Clagett cookbook, 1908-1914
Page 57
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sliced, 12 onions, 2 doz green peppers, & 4 tablespoons alspice, 3 of cloves, 3 of blk pepper, & 4 of ground sweet teacup celery seed, 1 do white mustard, Sprinkle well with salt, cover with cold vinegar, & add 2 lbs brown sugar; boil all until the tomatoes look clear, beat the spice. Yellow pickle, (Mrs Lyons,) Set in the sun 2 stone jars of very strong vinegar; into one put 2 oz loose Turmeric. In the other put the same quantity, divided, & put in little bags, 2 oz mace, 2 of nutmegs, 2 of white ginger 2 of mustard seed, 2 of chili pepper, 1 oz cloves, a large handful garlic, & a little horse radish also 2 oz of bruised celery seed. Lay your pickles 24 hours in strong salt & water, then take out, & drain them we & spread them on dishes or a table covered with a cotton cloth folded, & set them in the sun. When [illegible] put them in the jar which has only the turmeric & vinegar, Shake frequently, & let them remain 10 days or 2 weeks, then transfer them into the spiced jar, having frequently squeezed the bags of turmeric, before the pickles are put in. Also after they are in
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sliced, 12 onions, 2 doz green peppers, & 4 tablespoons alspice, 3 of cloves, 3 of blk pepper, & 4 of ground sweet teacup celery seed, 1 do white mustard, Sprinkle well with salt, cover with cold vinegar, & add 2 lbs brown sugar; boil all until the tomatoes look clear, beat the spice. Yellow pickle, (Mrs Lyons,) Set in the sun 2 stone jars of very strong vinegar; into one put 2 oz loose Turmeric. In the other put the same quantity, divided, & put in little bags, 2 oz mace, 2 of nutmegs, 2 of white ginger 2 of mustard seed, 2 of chili pepper, 1 oz cloves, a large handful garlic, & a little horse radish also 2 oz of bruised celery seed. Lay your pickles 24 hours in strong salt & water, then take out, & drain them we & spread them on dishes or a table covered with a cotton cloth folded, & set them in the sun. When [illegible] put them in the jar which has only the turmeric & vinegar, Shake frequently, & let them remain 10 days or 2 weeks, then transfer them into the spiced jar, having frequently squeezed the bags of turmeric, before the pickles are put in. Also after they are in
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