Put together one-half pint of milk and one-half pint water; place
the small onions in it and allow them to scald, _not_ boil, or
they will be softened. Remove, rinse in cold water and drain. Place in
a jar and pour over them white wine vinegar, with a little mace and
small red peppers; no dark spice. You will have a beautifully white,
mild pickled onion if this is carried out.
OIL PICKLES. From MRS. IDA. M. BALL, of Delaware, Lady Manager.
Two dozen large cucumbers, sliced without paring; sprinkle with salt;
place in a colander to drain for two or three hours. One dozen onions
prepared in the same way, separately. Put in a stone jar, in alternate
layers, sprinkling between with ground black pepper and a mixture of
mustard and oil, the mixture to be made in the proportion of a small
box of mustard to one-half pint of salad oil. When the jar is full,
pour in enough cold vinegar to cover.
MIXED PICKLES.
From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager.
Take small cucumbers, onions, beans, cauliflower, broken up, and pour
over boiling hot brine made of one teacup of coarse salt to a gallon
of water, for three mornings. The fourth morning drain well. (I put
into a flour sack and hang out doors until dry.) To one gallon of good
cider vinegar put a teaspoon of pulverized alum, four of white mustard
seed, two of celery seed, five or six tiny red peppers, a handful of
cloves and as much of stick cinnamon; pour over the pickles when real
hot; add a good quantity of horseradish root to keep pickles from
moulding.
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