Recipes > Preserves & Pickles > Pickles > Pickles and Catchups

Pickles and Catchups

Instructions

Sour pickles are first prepared by soaking in a brine made of one pint of coarse salt to six quarts of water. Boil this, and pour it scalding hot over the pickle, cucumbers, green tomatoes, etc. Cucumbers may lie in this a week, or a month even, but must be soaked in cold water two days before using them. Other pickles lie only a month.

Sweet pickles are made from any fruit used in preserving, allowing three, or sometimes four, pounds of sugar to a quart of best cider vinegar, and boiling both together.

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Source

The Easiest Way in Housekeeping and Cooking (1903)

Categories

Pickles.