PICKLES.

Auckland Star, Volume LXVII, Issue 57, 7 March 1936, Page 19

PICKLES.

As all vegetables used in pickling are at the present time in season, the following recipes will prove acceptable: Chow Chow. Two pints button onions, two pints small green tomatoes, cut in small pieces, one large cauliflower, cut in small pieces, four green peppers, cut very fine, two pints large cucumbers, cut in small picees, two pints small cucumbers, cut in small pieces. Make a brine of one gallon of water and two cupfuls salt. Pour over the vegetables and allow to stand for 24 hours. Heat to scalding point, and drain in colander. Mix one cupful flour and three teaspoonfuls turmeric with enough cold vinegar to make a smooth paste. Add one cupful light brown sugar and enough vinegar to make two quarts ill all. Boil until it thickens, stirring constantly. Add the vegetables, and cook until heated through. Seal in sterilised jars. Mustard Pickles. Three large cucumbers, four quarts small cucumbers, one quart green tomatoes, four small onions, four green peppers, one bunch celery, one cauliflower, one gallon boiling water, lib salt, one cupful flour, one cupful sugar, six tablespoonfuls mustard, one tablespoonful turmeric, two quarts vinegar, two table-, spoonfuls celery seed. Cut large cucumbers into pieces. Put in preserving pan with sliced tomatoes, onions and peppers. Chop the celery, and separate the cauliflower into small pieces. Put in pan, and add the small cucumbers. Cover with boiling water, to which the salt has been added. Allow it to stand 12 hours. Bring to boiling point, and simmer until vegetables are tender. Drain. Mix flour, sugar, mustard and turmeric. Use cold vinegar to make smooth paste. Add remaining vinegar, boiling, and celery seed. Boil five minutes. Add vegetables, and bring slowly to boil. Boil for 15 minutes. Pour into sterilised jars and seal. Red Cabbage Pickle. Four quarts thinly sliced red cabbage, 4 teaspoonfuls salt, 1 tcaspoonful pepper, :} cupful mustard seed, i cupful mixed pickle spices, 1 cupful sugar, 2 quarts vinegar. Sprinkle the salt over cabbage, mix thoroughly and let stand overnight. Drain slightly and add the pepper and mustard seed; mix and place in crock. Add sugar and pickle spices, tied in a bag, to the vinegar, bring to the boiling point slowly, and cook for 10 mnutes. Pour boiling hot over the cabbage to cover. If, after cooling, the vinegar does not cover the cabbage, add more hot vinegar. Cover and weight down or seal. Spiced, Currants, Grapes or Blackberries. Seven pounds frut, 51b brown sugar, 3oz stick cinnamon, 3 tablespoonfuls whole cloves, 2 tablespoonfuls allspice berries, 1 pint vinegar. Pick over fruit, wash, drain and remove stems or caps. Put in a preserving pan, add water, vinegar and spices tied in a bag. Heat to boiling point, and simmer 1J hours. Seal in sterilised jars. Piccalilli. Eight quarts green tomatoes, 1-J quarts sweet green peppers, 1 cupful chopped onions, 1J pints chopped cabbage, 1} pints chopped celery, 1 cupful brown sugar, 2 cupfuls granulated sugar, loz white mustard seed, loz allspice berries, l joz stick cinnamon, broken, lioz whole cloves, 3 cupful salt, vinegar to cover, i Remove the bloom ends from the ; tomatoes and the seeds and pith from the peppers; wash and chop fine. Add the onions, cabbage and celery. Mix with tlie salt and stand overnight. Drain, add the sugar and the spices tied in a bag. Cover with the vinegar, and simmer until the vegetables are tender. Remove the spices and seal in sterilised jars. Mixed Pickles. Obtain equal quantities of the following vegetables: Cauliflower, cucumber, small onions, French beans and chillies. Cut up the cauliflower into sprigs, the cucumber into good-sized pieces, and leave the beans whole; peel the onions. Put all these vegetables, with the chillies, into a basin or earthernware pan. Have ready some boiling water strongly seasoned with salt; pour this over the vegetables and allow tliem to stand in it until nearly cold, then drain the vegetables free from water, spread them out on sieves to dry for a couple of hours. Fill some jars with the vegetables. Boil vinegar with some cloves, mace, salt, peppercorns and loz of mustard seed; let it cool, then pour it over the vegetables. When cold, tie the jars down-and put in a dry place.