Recipe for Green Sour Pickles, from "The Boston Cooking-School Magazine of Culinary Science and Domestic Economics." (Published between June of 1900 and May of 1901)
Recipe for Green Sour Pickles
Use a cup of salt to a peck of cucumbers or green tomatoes sliced. Put in a stone jar in layers with the salt, cover with cold water, and let stand over night. In the morning drain off the brine, scald, and again pour over the vegetables. Let stand over night, drain, and heat an equal quantity of vinegar with the vegetables, and, when scalded, set aside until the next day. Scald enough vinegar to cover the pickles with four green or red peppers, two tablespoonfuls of whole cloves, and a piece of horseradish. Add the pickles, and, when scalded, store in jars. If a soft pickle be desired, cook longer in the brine. If a crisp pickle be preferred, add a piece of alum the size of a hickory nut to the first vinegar. If a very green color be chosen, line the kettle in which the pickles are scalded with grape leaves, also cover the op of the pickles with leaves.
