Vegetarian Cooking - Pickles

recipes from 1900's

Vegetarian cooking CANADIAN TOMATO CHUTNEY. (Splendid.)

One peck green tomatoes, twelve large red onions, one large cauliflower, two heads celery, two heads garlic, six red peppers. Wash tomatoes and dry them; peel the onions, cut the cauliflower into small pieces, also the celery and peppers and scald and separate the garlic. When all are prepared slice the tomatoes and onions, and put a deep layer into your preserving pan mixing some of the other ingredients with them, then sprinkle with coarse salt, and continue layer by layer until all are in the pan.

Let this stand twenty-four hours, then drain the liquor off and add the following, placing all on the fire to boil at least two hours, or until soft; three pints of vinegar, three pounds brown sugar, one tablespoonful of cloves (ground), and ditto of cinnamon, allspice and pepper, one ounce of turmeric powder. Stir all from the bottom frequently lest it should stick and scorch.

Vegetarian cooking TOMATO CHUTNEY.

Slice one peck of green tomatoes into a jar, sprinkle a little salt over each layer and let stand for twenty-four hours, drain off the liquor; put the tomatoes into a kettle with a teaspoonful each of the following spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful of scraped horse-radish, twelve small or three large red peppers, three onions, a cup full of brown sugar, cover all with vinegar; boil slowly for three hours.

Vegetarian cooking CRAB APPLE PICKLE.

One quart good vinegar, six cups brown or maple sugar, one teaspoonful each cloves, cinnamon and allspice. Boil vinegar and sugar together, skim and add spices. Take the blossom end from the apples and put as many in at a time as will lie on the top of the vinegar without crowding and cook until easily pierced with a straw. Seal in glass fruit jars.

Vegetarian cooking CHILI SAUCE.

Six large tomatoes, three small green peppers, one onion, two large tablespoons sugar, salt to taste, one and one half cups vinegar, tomatoes peeled, peppers and onions chopped fine and all boiled one hour.

Vegetarian cooking CHOW CHOW.

One peck green tomatoes chopped fine, one dozen good large onions chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon each of allspice and cloves, two tablespoons each of ground mustard, black pepper and salt, one half teacup grated horse-radish. Mix all together and stew until perfectly tender, stirring often to prevent burning. Seal in glass jars while hot.

Vegetarian cooking CHOW CHOW. (Original.)

Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart of sugar (brown), two tablespoons of coarse salt, ditto of mustard, and black pepper, one tablespoon of allspice and ditto of cloves.

Vegetarian cooking CELERY SAUCE.

Fifteen ripe tomatoes, two peppers, five large onions, seven and a half tablespoonfuls of white sugar, two and one half tablespoonfuls of salt, three cups of vinegar, two heads of celery, chop celery onions, and peppers, and boil all together an hour and a half.

Vegetarian cooking MUSTARD PICKLE.

Six ounces ground mustard, two ounces corn starch, one and one half ounces of turmeric, one ounce curry powder, two quarts white wine vinegar. Mix the ingredients in cold vinegar and stir into the rest of the vinegar when boiling. Stir half an hour and pour over the pickles which have been covered with a strong brine of salt and boiled for three minutes, then strained and put in bottles or jars. This is nice for cauliflower and is sufficient for one large head which must be cut into small pieces. Other vegetables such as gherkins may be used.

Vegetarian cooking PICKLE FOR CORN BEEF.

Two gallons of water (soft the best), two and one half pounds salt, one half pound sugar, two ounces of salt petre.

Vegetarian cooking PICKLED PEACHES.

Eight pounds of peaches, four pounds of white sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm freestone peaches, remove the skins and put into a jar. Put the sugar, vinegar, and spices into a kettle, let it come to a boil, skim, and pour over the fruit. The next day pour off the syrup and boil again and pour over the peaches. Then the third day, put the fruit and all into the kettle and boil until tender, or about ten minutes. If you use ground spices put in cheese cloth bag.

Vegetarian cooking SWEET TOMATO PICKLE.

One peck of green tomatoes sliced, six large onions sliced, strew a teacupful of salt over them, let them remain over night, drain off in the morning, then take two quarts of water and one of vinegar, boil them in it fifteen or twenty minutes, put them in a sieve to drain, then take four quarts vinegar, two pounds brown sugar, half pound white mustard seed, two tablespoonfuls ground allspice, same of cloves, cinnamon, ginger, and mustard and one teaspoonful cayenne pepper. Put all in a kettle and cook fifteen minutes slowly. Follow directions, and you will pronounce them capital.

Vegetarian cooking TOMATO CATSUP.

One peck of ripe tomatoes, one quart onions in an enamel kettle: boil till soft, mash and strain through a coarse sieve. One quart or more vinegar and from two to three tablespoons of salt, one ounce of mace and one tablespoon each of black pepper, cayenne pepper, and ground cloves, one and one half pounds brown sugar. Mix and boil slowly for two hours. Bottle and seal.


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