How to do Pickling
Red pepper pickles, French pickles and pickled cantaloupes are some of recipes that star in this booklet prepared by Dr. Jayne & Son Family Medicines. Pickling has made a comeback as chefs embrace seasonal and local food. “How to do Pickling” contains the authentic sauces (like Chow-Chow and chutney) and relishes (like winter and celery) that are at the forefront of this contemporary change in seasonal eating. Published in 1917.
What people are saying - Write a review
We haven't found any reviews in the usual places.
˝ cup Salt ˝ ounce ˝ peck ˝ pound Black Pepper bottle and seal Cabbage cantaloupes CATSUP Cauliflower CHUTNEY Cider Vinegar colander Cook Coriander Cornstarch cover with vinegar CUCUMBER PICKLE cup of Salt cup of Sugar cup Sugar food chopper grated Horseradish Green Peppers heads of Cabbage ingredients jars and seal Jayne's Family Medicines kettle let stand Lima Beans Nasturtiums OLIVE OIL onehalf ounce White Mustard ounces Celery Seed peaches peck Green Tomatoes PICKLES 1 peck pints of Vinegar pounds Sugar Put in jars quart Onions quarts Green Tomatoes quarts of vinegar quarts Vinegar Red Peppers salt and let Saltpetre Seal airtight seal tight Slice cucumbers small Onions sprinkle with salt stand over night stir STRING BEANS STUFFED PEPPERS sugar and spices tablespoonful Allspice tablespoonful Cloves tablespoonful Salt tablespoonfuls Celery Seed tablespoonfuls Cinnamon tablespoonfuls Ground Mustard tablespoonfuls Mustard Seed tomatoes and onions twentyfour hours White Mustard Seed