INQUIRIES

Hawke's Bay Tribune, Volume XXIII, Issue 76, 11 March 1933, Page 10

INQUIRIES

PICKLED GHERKINS. “Would you please supply a recipe for pickling gherkins?’’ This inquiry has been responded to by a local resident who is pickling gherkins herself this week, and her method, kindly supplied, is as follows:— Ingredients: Salt and water, loz. bruised ginger, joz. whole black pepper, Joz. whole allspice, 4 cloves, 2 blades mace, a little horseradish. This proportion of pepper, spices, etc., for one quart of vinegar. Method: Let gherkins remain in salt and water for 3 or 4 days, then take them out. Wipe perfectly dry and put them into a stone jar. Boil sufficient vinegar to cover them, with spices, pepper, etc., in the above proportion for lOmins. Pour it quite boiling over the gherkins, cover the jar with vine leaves and put over them a plate, setting them near the lire where they must remain all night. Next day drain off the vinegar, boil it up again and pour it hot over them. Cover up with fresh leaves and let the whole remain till quite cold. Tie down closely to exclude the air and in a month or two they are fit for use. OILSKIN COATS. No good recipe has yet been found for the Te Awanga correspondent who wishes to know how to oil two short calico coats. One person says equal parts of raw linseed oil and French polish is good, but further investigation will be made and answers given.