PICKLE MAKING

Auckland Star, Volume LXXI, Issue 70, 23 March 1940, Page 3 (Supplement)

PICKLE MAKING

THERE are several kinds of pickles that can be made successfully by short-cut methods. 1 have written several previous columns about pickles, but have not yet this season presented, recipes for the relish types. So here are a few for a starter: — Pepper Mangoes. Two dozen large green peppers, two cupfuls chopped cabbage, one cupful chopped red peppers, one cupful chopped celery, two tablespoonfuls salt, one-third cupful white mustard seeds, quarter cupful celery seeds, one cupful sugar; vinegar. To prepare peppers: Choose peppers with half-inch steins. Soak them 24 hours in a brine made by dissolving one cupful salt in a gallon of water. Drain, wash in cold water and dram a"ain. Carefully cut off slice of each pepper at the stem . end and remove seeds and pulp. To prepare fillings: Mix vegetables and salt and let stand over-

night. Drain and add seeds and sugar. Stuff the peppers with this relish and tie the tops back in place, or fasten them securely with wood-pins. Place filled peppers in jars, cover with hot vinegar, and seal. Spiced vinegar may be used instead of vinegar. By a French Chef. Here is a recipe for a spiced vinegar which may be used for the pepper mangoes, or "for any other type of sour pickles: Spiced Vinegar For Pickles. (Allow one quart for two quarts pickles). One quart vinegar, half a cupful of sugar, half a tablespoonful celery seeds, half a tablespoonful whole cluves, half a tablespoonful mustard seeds, half a tablespoonful peppercorns. Mix vinegar and sugar. Add spices: tied in a bag, and heat to boiling. Boil for five minutes and let stand overnight with spices. .Remove since bag and use vinegar.