12 PICKLES

PICKLED CABBAGE

4 large heads of cabbage, 4 teaspoon-
fuls fine salt, 4 teaspoon pepper, 14
cup mustard seed, 14 cup mixed pickle
spices, 1 cup sugar, 2 quarts Deluxe
Pickling Vinegar. Select large heavy
cabbage, take off the outside leaves,
cut in quarters and slice in thin shreds,
using cabbage cutter. Sprinkle the
salt over the cabbage, mix thoroughly
and let stand over night. Drain
slightly and add the pepper and
mustard seed, mix and place in crock.
Add sugar and pickle spices, tied in
a bag, to the vinegar, bring to the
boiling point slowly, and pour the
boiling liquid over the cabbage to
cover. If, after cooling, the vinegar
does not cover cabbage, add more hot
vinegar. May be used cold, or when

heated, as a vegetable in place of °

sauerkraut. Will keep indefinitely.
DILL PICKLES—1

Boil and skim 3 gallons of water and
2 lbs. of coarse salt. Select crisp
cucumbers from 6 to 8 inches long.
Wash and wipe them carefully, then
put a layer of them in a big stone Jar
that will hold atleast 4 gallons. Put
in a bunch of dill seed on the stalk.
Proceed in this way until the jar is
full, then lay on plenty of cabbage
leaves. On the very top put a large
weight. Fill up with brine and let it
stand. Quiet fermentation takes place.
In about 2 or 3 weeks the cucumbers
are done.

DILL PICKLES—2

Fill a 2-quart jar with medium sized
cucumbers, with 14 dozen small red
peppers intermixed. Place some dill
in the bottom of a jar, and also a few
layers of dill on the top. Put in the
bottom of the jar alum about the size
of a pea. Boil 2 cups of water, 1 cup
of Deluxe Pickling Vinegar, 1 table-
spoon salt, 1 teaspoon white mustard
seed and pour over cucumbers hot.
Seal tightly. For greater quantities
increase ingredients proportionately.

PICKLED GHERKINS
(Quick Method)

Wash 4 quarts small cucumbers and
place in stone jar or crock. Make a
brine of 14 cup salt and 1 quart
boiling water. Allow brine to cool and
pour over cucumbers. Let stand 12
hours. Drain brine off cucumbers and
wash in clear water. Pour the follow-
ing dressing over them :—

1% pints vinegar, 14% pounds white
sugar, 12 oz. celery seed, 4% oz. all-
spice, 4 oz. cinnamon stick, tied in
a cheesecloth bag.

Bring syrup to boil. Cool slightly and
pour over cucumbers. Seal airtight.
The gherkins will look shrivelled but
will become plump again after several
days in syrup.

MUSTARD PICKLES
for Mixed Vegetables—Onions,
Cucumbers, Green Tomatoes

Prepare the vegetables for pickling by
giving them the brine treatment
described in the recipe for sour pickles.
Make a dressing from the following
recipe: 14 to % cup of sugar, 1 oz.
ground mustard, 2 tablespoons flour,
1 pint Deluxe Pickling Vinegar. Mix
the dry ingredients and stir into the
hot vinegar. Cook until well thick-
ened. Tumeric may be added to give
colour. Pour while hot over the
vegetables and bottle.

SACCHARIN PICKLES

Clean a dozen medium sized pickling
cucumbers and cut them into four
parts, lengthwise. Add 1 teaspoon
saccharin, 144 cup prepared mustard,
Y cup salt, 2 quarts of White Vinegar
and three tablespoonfuls of mixed
spices. Heat to boiling point. Pack
the cucumbers in sterilized containers
and cover with boiling Vinegar solu-
tion, filling jars to about half an inch
from top. Seal and submerge in
boiling water bath, processing for 15
minutes. This should give you ten
pints.

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