MIXED PICKLES.

Putaruru Press, Volume V, Issue 175, 10 March 1927, Page 2

MIXED PICKLES.

HOME-MADE. When making pickles never try to economise by placing the pickles in common earthenware jars, as the glazing contains lead and has been known to combine with the vinegar with disastrous results. For preference store them in glass jars, though old-fashioned country people who are adepts at pickling often use.wooden containers. Never nse a receptacle that has held grease, for this will spoil the pickles, and never use a metal stopper, for this may be a source of danger. Tie down with a bladder, or if this is not convenient use very thick brown paper. If the vinegar is boiled in a copper or brtiss j)an, never allow it to cool or it will become poisonous. The best way to boil vinegar is to use an enamel pan, taking care that this is not chipped in such a way las to expose the tin underneath the enam.el lining. Use a wooden spoon for stirring.

It is essential that all vegetables should be pickled as fresh as possible. To get the best results, experienced cooks prepare a pickling vinegar in advance. A prepaved vinegar that may be used for any variety of-piekle.s consists of a teacupful of stilt to every three gallons of vinegar. To this must be . added a muslin bag containing bruised ginger root, long peppers, allspice, mustard seed, mace, and a clove of garlic. Many, a woman has come to grief over allspice. This does not mean mixed spice, but the dried berries of a particular West Indian tree sometimes referred to as “Jamaica pepper." It derives its name from the fact that its fragrance recalls a mixed bouquet of cinnamon, cloves, and nutmeg. Never boil the vinegar land spice for more than five minutes.

Pickles need to bo overlooked and well stirred at least once a month. Should an onion or piece of cucumber seem soft it must be removed immediately. Then the vinegar must bo drained off, scalded, and. poured afresh very hot over the pickles. Take special pains when rescaling, for in all probability it is the air that has got inside the container which - turned the -pickles- soft. Enough vinegar should be used to cover the pickles, and if this seems to have lost its strength take a fresh supply and pour on very liot. Be ctiretul when removing the pickles from their jar, for the least quantity of water, or even a wet scoo.i dip.-, t : Side the jar, is suiLcicji: to spoil the entire contents.