Delicious Pickles

Dominion, Volume 32, Issue 106, 28 January 1939, Page 5 (Supplement)

Delicious Pickles

How To Preserve Vegetables Plum Chutney. •lib. pluniß. 21b. brown «ugar. 3 very large onions. 11 pints vinegar, lib. seedless raisins. 3 level teaspoons salt. J level teaspoon cayenne pepper. 2 level teaspoons allspice. Cut the plums into small pieces and slice the onions finely. Place all ingredients into a preserving pan. and boil slowly 3 to 4 hours. Remove stones from chutney while cooking. Bottle when cool. Pickled Cabbage. Shred the caggabe finely, spread ■ it on a flat dish, and cover it with salt. Cover and leave till next day. Drain awav all moisture from it and pat it into' jars. Make a pickling mixture following the recipe given above, and, when cold, strain it over tbe cabbage, covering it entirely. Seal as described above. This pickle does not keep very long as the cabbage loses its crispness. Pickled Onions. Small ripe onions. 1 gallon vinegar. ?. tablespoon salt. 1 tablespoon allspice. 1 tablespoon black peppercorns. The onions must be dry. Remove the outer skins with a silver knife (steel spoils the colour). Put them quickly into jars or bottles. Cover with the cold vinegar and add the spices as on page 382. Tie down the jars with bladder. In two or three weeks they are ready for use. Make this pickle in July or August. Pickled Tomato. 2 qt. green tomatoes. 1 teacup of salt. 2 large onions. . Slice the tomatoes and onions fairly thickly. Cover with the salt and leave them to stand all night. Drain well, and add Ipt. of water and ipt. of vinegar. Boil for J hour, drain well, and throw away the liquor. Make the following mixture:. Ipt. of vinegar, Jib. of castor sugar, 1 dessertspoon of cloves, cinnamon, and mustard seed (tied together in a bag), 1 saltspoon of cayenne, 1 dessertspoon of ground ginger. Add these to the tomatoes and boil for 15 minutes. Remove the bag of spices. Put into hot jars and cool before covering. Seal as for all pickles.