101 Year old Pickle Recipe...
Don't know if I would MAKE them, but....
From the "Agricultural Epitomist" magazine, November 1907
this is a curious, old-fashioned recipe yet very useful to use up odds and ends.
It is very tasty too and helps make cold meals appealing.
Take 6 quarts vinegar
1 pound salt
1/4 pound ginger
1 oz mace
1/2 lb small onions
1 TBSP cayenne
2 oz black pepper
2 ounces each: mustard, celery seed
Boil these well and when cold put in a jar.
Add from time to time such vegetables as you have --
Beans of all kinds, firm tomatos, sliced carrots, onions, turnips, beets,
cucumbers.. anything except soft vegetables like squash.
Mix these each time you add new ones. Keeps indefinitely."
(The cheese recipe in the magazine has a great tip: Mix red pepper into
your lard when you coat the cheese before storage, to keep away the flies!)