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Green Pickle

  • Pickles
  • Brine
  • Weak vinegar
  • Powdered alum
  • 1 gallon cider vinegar
  • 3 lbs brown sugar
  • 1 Tbsp ground allspice
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • 1 Tbsp ground black pepper
  • 20 drops oil of cloves or 3 ounces cloves
  • 1 ounce celery seed
  • 1 pod red pepper
  • 2 Tbsps horseradish, grated
Put the pickles in a strong brine, strong enough to bear an egg. Three weeks is long enough for them to remain in the brine but they will keep for several months by having them always completely covered with the brine.

When you are ready to make your pickle, drain off every drop of brine and pour boiling water over the pickles. Repeat this for 3 mornings in succession. Pour off the last water and soak the pickles for 2 days in cold water, changing the water each morning.

Next, pouring off this water, scald the pickles for 3 mornings in weak vinegar. You can weaken the vinegar by putting 2 quarts of water to 1 quart of vinegar. This is the time for greening the pickles. Put a layer of pickle in the jar or keg and then sprinkle in a little powdered alum, and so on, until the vessel is full. Pour on the weakened vinegar. Only use the alum on the first morning. The other mornings, pour off the vinegar and pour on a fresh quantity.

All these are necessary if you wish to have pickle perfectly free from the brine and in a condition to keep.

Fill your jars with the pickle thus prepared and pour the seasoned cider vinegar over them.

To season the cider vinegar, add the remaining ingredients to it and mix well. Let it boil for a few minutes (be patient, you rascal).
Submitted by Tess M Dec 31, 2009
15 min 30 min 45 min
Recipe Rascal