PICKLES Il

PICKLED ONIONS—1

To make brine, allow 2 cups of salt .

to 3 quarts of boiling water. Peel
small white onions, cover with brine,
and let stand 2 days. Again drain
and cover with brine for 2 days.
Again drain and put in more brine
that has been heated to the boiling
point, boil 3 minutes, skim into jars,
scattering in small pieces of red
pepper, bay leaves, mace, white
pepper corns and cloves. Scald enough
vinegar to fill jars, adding sugar in
proportion of 4% cup to 2 quarts
Deluxe Pickling Vinegar. Fill jars to
overflowing and seal while hot.

SOUR CUCUMBER PICKLES

Select small cucumbers. Wash the
cucumbers, then sprinkle with salt and
cover with cold water. Use 1 cup salt
to 1 gallon water. The next day
drain, rinse and pack into fruit jars
or in an earthen crock. Add pepper
pods, green or red, and large or small,
according to the receptacle used.
Sprinkle in, also a few, whole spice.
Cover with Deluxe Pickling Vinegar,
scalding hot. Seal fruit jars as in
canning fruit, having sterilized the
jars before packing in the cucumbers.
The pickles will then keep indefinitely.

SOUR PICKLES

Onions, Cucumbers,
Green Tomatoes

The vegetables must first be soaked
in brine. Allow 11% cups of salt to
2 quarts boiling water. Pour over the
vegetables and let stand 2 days.
Drain and cover with more brine.
Let stand 2 days and drain again.
Take fresh brine and heat to boiling
point; put in onions and boil 3
minutes. Drain and cover with a
spiced vinegar made as follows: 1
gallon Deluxe Pickling Vinegar; 1 cup
sugar (optional), 4 red peppers, 2
sticks cinnamon, 2 tablespoons whole
all-spice, 2 tablespoons mace. Tie the
spices in a cheesecloth bag and boil
in vinegar 10 minutes. Pour over
vegetables and bottle.

PICKLED ONIONS—2

100 small onion buttons

1 Tablespoonful of allspice

1 Tablespoonful of black pepper

1 Red pepper pod to each

1 Pint of Deluxe Pickling Vinegar

1 Dozen white pepper corns

1 Dozen cloves

4 Blades of Mace
Select the smallest white button
onions. Remove the outer skin, and
then remove the inner skin with a
silver knife. Steel will blacken the
onions. Pack them in well-washed
and carefully-dried jars. Then pour
over the onions a strong brine and let
them stand for 24 hours. At the end
of this time pour off this brine and
add another, and let them stand 24
hours longer. On the fourth day make
another strong brine and let it come
to a boil, and throw in the onions,
and let them boil just five minutes.
Then throw them into cold water for
several hours. At the end of 3 hours
drain off all water and pack closely
in jars, allowing 1 tablespoonful of
black pepper, and a red pepper pod
to every pint of vinegar. While
packing the onions, intersperse them
with white pepper corns and the
spices, with an occasional piece of
mace or cloves. Fill this up with the
scalding vinegar and cork or bottle
while very hot. If you desire the
pickles to be slightly sweet, allow a
tablespoonful of sugar to every pint
of vinegar. After three weeks they
will be ready for use; like all pickles,
will be better if allowed to stand a
month or two.

PICKLED BEETS

12 medium-sized beets, 1 quart Deluxe

Pickling Vinegar, 2 tablespoons horse-
radish, 1 teaspoon ginger, 1 teaspoon
whole mace, 1 cup brown sugar. Boil
beets and remove skins. Then pack
in jars. Heat the vinegar and spices
in a granite kettle. Remove from the
fire and add horseradish. Pour over
beets while hot and seal at once.

For Pickling Success, Use Only Our Vinegars