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 1906 COOKBOOKPICKLES >  Mixed Pickles #2 >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take string beans and cook until tender, salt to taste. Take green tomatoes, slice, sprinkle salt over them. Take young muskmelons and watermelons, very young and green; slice in suitable pieces for pickles; cucumbers size for pickles. Let all stand in the salt over night and drain well next morning. Take a barrel, or whatever is wanted to put the pickles in. First cover the bottom with large cabbage leaves, then put in a layer of each of the above-named vegetables; then sprinkle all kinds of spices over them. Then add small heads of cabbage or the sprouts that gather around where a head has been cut out. Then begin over again, putting in a layer of the vegetables, then the spices and some green peppers. When all are in, pour good vinegar over and cover with cabbage leaves. Put on a weight heavy enough to keep all under the vinegar. It is ready for use in a few days. When kept in a cool place it will keep until all is used up.

Sister Rachel E. Gillett, Camp Verde, Ariz.

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