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VINEGAR, SPICED
For Table Use, Mixed Pickles, etc. — People of late years have got into the habit of spicing vinegar highly for table use, as well as for various kinds of mixed pickles, and even for the common or cucumber pickles, and as it gives an extra relish, if nicely done, I will give one of the best; then one with plain celery, and one of currie flavor, which can be prepared and bottled or jugged, always ready for use. For a highly spiced vinegar make as follows; but, if in any case the onions, garlics, or any of the spices are not desired from not liking their peculiarities, leave them out; or you may add half as much more of any spice you prefer to be most prominent in the vinegar:
For each gallon of good cider vinegar, slice small garlics, 6; and small onions, 1 doz.; horse radish, 2 good sized roots, also sliced; bruised ginger root, 4 ozs.; black pepper and allspice, unground, each 2 ozs.; cloves, 20; cayenne peppers, 1 doz., or 3 or 4 medium sized red peppers; and mustard seed, 4 ozs.; and if a yellow shade or color is desired, put in tumeric root, bruised, 1 oz.; but as this is only to color, I prefer it without. Directions—Put all into a stone jar, place on the back of the stove, cover, and let steep, or keep hot 6 to 10 hours; then strain and bottle for use; or set away in the jar, closely covered, as you prefer. Suitable for cauliflower, cabbage, cucumbers, or any mixed pickle; or to use on the table, in place of common, plain vinegar, for which I like it very much.
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