ANSWERS TO INQUIRY

Hawke's Bay Tribune, Volume XXIV, Issue 96, 6 April 1934, Page 13

ANSWERS TO INQUIRY

PICKLED CUCUMBERS. contributor, “Prize-winner,'’ who very kindly sends a recipe tor pickled cucumbers, writes:— “I note the answers to inquiry re cucumber pickles, and I somehow feel the man really wanted just to make some nice pickles. Well, this i s really lovely. I have tried many kinds and this beats them all. I ‘ have taken many prizes with this. J generally put beans and things down in vinegar, and when T get everything I want I have a good boiling up. ' But even how' he could get cucumbers, onions, and green tomatoes, or he could use just cucumbers or anything he liked.” MIXED PICKLES. About 121 b mixed vegetables, mostly cucumbers, green tomatoes, and onions. Don’t peel the cucumbers, mst cut them up about an inch or so ; 51b sugar, 1 gal. vingear, jjlb cornflour, I large tin Musto. Method: Soak the vegetables all night in salt) and water (about lib of salt). Next day put the vinegar, vegetables (strained weil) and sugar in a pan. Mix the Musto with cold vinegar and add to the pan and boil about two hours after coming to the boil. Then mix the cornflour with some cold vinegar and add to the pan. Boil another ten minutes and bottle. Note: If you stand the bottle on a plate it will not crack. Another reader, “M. W.,” sends in what sounds like an excellent method. She says■ “Enquirer should find enclosed recipe quite satisfactory for pickling cucumbers whole. They want to be well covered in spiced vinegar, which is prepared the same as for pickling onions—boil vinegar with spices (peppercorns, whole spice, a few cloves and chillies), and a good cup of sugar to every half gallon of vinegar. CUCUMBER PICKLE. (Small green cucumbers are best for this,) Pour boiling water over as many cucumbers as you wish to pickle and leave 24 hours. To every one gallon of vinegar allow two-thirds of a cup of salt and half that quantity of alum. Heat vinegar, salt, and alum, and pout all over the cucumbers after draining off all the water. Leave for a week, then wipe all the cucumbers, put them into a large stone jar and pour scalding spiced vinegar over them (not the prepared vinegar used before). When cold seal down.