PICKLE IDEAS

Auckland Star, Volume LXXII, Issue 177, 29 July 1941, Page 11

PICKLE IDEAS

VEGETABLES AND FRUIT Pickles, chutneys and the savory accompaniments to cold meats can be easily made from almost every variety of vegetable and fruit. Make sure, however, that both vegetables and fruit are fresh and sound To retain crispness, add a pinch of alum to each quart of vinegar - to reduce the tendency to mould, add horseradish or nasturtium- seed. Red Cabbage Pickle Ingredients: One firm red cabbage, two pints vinegar, salt, one teaspoonful whole spice, one teaspoonful cloves, one teaspoonful peppercorns. Method: Remove outer leaves, cut cabbage in quarters. Wash and drain. Remove centre stalk. Shred heart finely. Arrange in earthenware or enamel dish in layers, sprinkled with salt. Cover and stand 24 hours. Boil spices in vinegar for three minutes, then cool. Drain prepared cabbage in a colander. Put in glass jars. Pour strained vinegar over and seal jars. Pickle may be used after standing five days. For white cabbage pickle follow method as for red cabbage pickle. Sweet Onion Pickles* Ingredients: One pound salt, four quarts water, 71b small pickling onions, three quarts vinegar, one tablespoonful peppercorns, one tablespoonful mace, one tablespoonful allspice, 12 cloves, 2oz whole ginger (peeled and bruised), three-quarter cupful sugar, a few small chillies. Method: Boil salt and water. When cold add peeled onions and stand 12 hours. Next day remove onions and pack into jars with chillies. Put vinegar, sugar and spices into a pan and simmer for three-quarters of an hour. Strain and pour over onions, covering well with vinegar, as the onions will absorb some of it. Seal secured'. Pickled Cauliflower Ingredients: Cauliflowers, to each quart vinegar allow one teaspoonful peppercorns, one teaspoonful whole ginger, one teaspoonful mace, half j teaspoonful mustard seed, three cloves. Method: Choose white firm cauliflowers. Break in neat pieces. Sprinkle with salt and leave two days. Put in pan with salted water and bring to boiling point. Drain, cover with cloth and when cold put in jars. Boil spices in vinegar for three minutes. Completely cover cauliflower with strained cold vinegar. Cover and store.