PICKLES.

New Zealand Graphic, Volume IX, Issue 17, 23 April 1892, Page 434

PICKLES.

As many who like to keep their storeroom well plenisbed, so as to present an attractive appearance to a good housekeeper, are now thinking of pickei, I am giving a few good recipes, and will add more next week Tomato and Onion Pickles.—One peck of tomatoes, twenty four onions, quarter of a pound of white mustard seed, four tablespoonfuls of ground ginger, three of mustard, one ounce of whole allspice, half an ounce of cloves, two tablespoonfuls of black pepper and two of sugar. Pare and slice the tomatoes thin, and chop theonions fine. After the tomatoes aie sliced, pack them in a jar, putting a thick layer of salt between each layer of tomatoes, cover and let them stand fjjr twenty-four hours ; then pour off the liquor, and put the tomatoes, onions and since into a large kettle in alternate layers. Cover the pickles well with vinegar, put cover on the kettle, and cook gently, for three-quarters of an hour after it has come to a boil ; if the pickle seems too thick, add a little more vinegar. Walnut Pickles.—Put tender, young, green walnuts into a jar, pour over them boiling salt water. Let them soak nine days, changing the water every third day. Pour off the brine and pour on vinegar, seasoned with garlic, ginger, mace, horseradish, red pepper and nutmeg. Green Tomato Pickles.—Cut in thiu slices, then place in a jar in layers, with salt sprinkled between each. Let them stand over night, then pour off all the water which the salt draws out of them. Then place in jars in layers, with a layer of horseradish, mustard seed, clones, and small led peppers between each. Cover with strong vinegar and keep tightly covered.

Sweet Tomato Pickles.—One peck of green tomatoes, sliced, soak in salted water twenty-four hours. Drain off; add two quarts of vinegar, one and a half pounds of sugar, spices of all kinds, and boil the whole one half hour.