AUTUMN PICKLES AND PRESERVES

Otago Daily Times, Issue 22778, 14 January 1936, Page 16

AUTUMN PICKLES AND PRESERVES

As some of the vegetables suitable for the making of pickles have a very short season early autumn is the time for doing this work (says a Scottish exchange); A good method for pickling onions is described. It should be noted that those chosen are a special kind which are very tiny. Perhaps our most popular pickle is apple chutney, and the new English cooking apples are excellent for the purpose. Of late years pickles have become very popular. They add a particular relish to cold meats, and those who entertain a good deal should always have them in store. TO PICKLE ONIONS. Choose small pickling onions and take a quart of them, peeling off the skins under water, with a silver knife. Put a quart of white vinegar in a lined saucepan, add to it loz of white peppercorns, a dessertspoonful of salt, half an ounce of allspice and half a dozen cloves. Bring these ingredients to the boil, and * allow to simmer for a few minutes. Dry the onipns thoroughly, and boil them in the pickle for five minutes. Put them into a strong jar, and, when quite cold, cork and make secure. Put aside for a few weeks before using. APPLE CHUTNEY. Pare and core 41b of apples and boil them in a lined pan with a quart of vinegar and 2oz of ginger root. Boil the apples until they are into a pulp, then remove the ginger root. Dry in the oven ioz of dried chillies with 2oz of mustard seed, taking great care not to burn them. When dried, bruise and mix with the cooked apples. Next chop J a lb of stoned raisins, loz of gailio, and 2oz of shallots. Mix these with the prepared ingredients, adding 2oz of salt. More apples and vinegar may be necessary. Put aside for a week or two before using. VEGETABLE MARROW JAM. Pare a marrow, cut it into quarters, and remove the pith and seeds. Cut the marrow into neat little pieces, small squares, or little irregular bits, just as desired. To every pound of prepared marrow allow 11b of loaf sugar, and for three or four pounds of marrow allow two lemons. Wipe the lemons, pare off a thin rind, putting the rinds into a muslin with 2oz of bruised stem ginger. Let the marrow remain overnight, with the amount of sugar, also the juice of the lemons, and the muslin with its contents. Put into the preserving pan, stir until boiling, then boil steadily for one hour until the marrow is quite transparent. Less time may be required. PEAR AND APPLE JAM.

Braise 2oz of stem ginger, and put it in a saucepan with three breakfastcupfuls of water and loz of cinnamon stick. Allow to simmer slowly until the quantity is reduced, leaving a pint of liquid. The strength should be extracted from these spices, making it an essence. Wipe and grate the rind of three lemons, and pnt the rind along with the essence into the jelly pan. Pare and cut into neat pieces 41b of apples, the new green cookers, and 41b of cooking pears. Bring the essence to boil, add Sib of preserving sugar, stir until dissolved, then add the prepared fruit and boil steadily for one hour until the mixture jellies when tested.

APPLE AND LEMON JELLY.

Wipe and cut up 61b of'English cooking apples; cut up roughly and put in jelly pan barely covered with cold water. Boil slowly and steadily until pulpy. Pour through jelly bag. To each pint of juice allow 11b of sugar. Put ’ the juice on to boil, add the juice of three lemons and the rinds tied in a muslin. Bring to boil, add sugar. Boil rapidly until ready. Put into small pots.