Recipe from: WHAT MRS. FISHER KNOWS ABOUT Old Southern Cooking, SOUPS, PICKLES, PRESERVES, ETC.
Awarded Two Medals at the San Francisco Mechanics’ Institute Fair, 1880, for best Pickles and Sauces and best assortment of Jellies and Preserves.
DIPLOMA AWARDED AT SACRAMENTO STATE FAIR, 1879.
By MRS. ABBY FISHER,
Any vegetable you want to pickle under this head, say small or large cucumbers, cabbage or green tomatoes-, have them fresh and put them into a barrel, one layer of cucumbers, or other vegetable, about three inches deep, covering thickly with salt, and repeating layers and salt until you have under brine all you desire to pickle.
Let them remain under the brine, if you want to pickle right away, for twenty-four hours, which is long enough, but they will keep a long time by always having them well pressed down with a heavy rock. If you are going to pickle vegetables twenty-four hours after putting them in salt, let them lay in fresh water for two hours, so as to get the smell of the old brine off them.
Take them out of the water and put to drain on a sieve made for that purpose of galvanized iron, square, three by four feet, or larger, if needed. Let them drain two or three days, then put in a clean keg or barrel and cover thoroughly with vinegar. Sprinkle over a keg of pickles two ounces of powdered alum while under the vinegar. Let them to remain twelve or twenty-four hours, then pour off the vinegar from the pickles into a large kettle and put to boil.
Season while boiling, to five gallons of vinegar, one teacupful of allspice, one-fourth pound of ginger root, two ounces of cloves, one-half teacupful of black pepper, two tablespoonfuls of cayenne pepper. If you do not like pickles very hot, use one-half the quantity of peppers.
When it boils with the seasonings twenty minutes, pour the boiling vinegar over the pickles. Make enough vinegar from these directions to cover well your pickles. They will keep a long time if under vinegar. Sprinkle over a five-gallon keg, when you put the vinegar on the pickles, two or three ounces of powdered alum, if you like pickles brittle.