RECIPES.

New Zealand Graphic, Volume IX, Issue 18, 30 April 1892, Page 457

RECIPES.

Nasturtium Pickles.—Have ready a stone or glass jar of the best cold vinegar. Take the seeds after the flowers have gone off, and they are full grown, but not old. Pick off the steins or not, as you fancy, and put the seeds into the vinegar. No other preparation is necessary, and they will keep one year with nothing more than sufficient cold vinegar to cover them. With boiled mutton they are an excellent substitute for capers. Virginia Mixed Pickles.—Take seventy-five large cucumbers, half a peck of green tomatoes, fifteen large onions, four heads of cabbage, one pint of horse-radish, half a pound of mustard seed, half a teacupful of ground pepper, half a pint of salad oil, one ounce of celery seed, cinnamon and turmeric each. Slice the tomatoes and large onions, chop the cabbage and quarter the cucumbers. Mix with salt, let them stand twenty-four hours, drain and pour on vinegar. Let them stand three days ; strain, and mix the spices well, then boil one and a half gallons of fresh vinegar, pour it boiling hot over the pickles ; repeat for three mornings. The third time, add a pound of sugar and the oil to the vinegar. Onion Pickles.—Take large, white onions, remove the skin, and pour over boiling salt water ; let them stand three days, pour off and add fresh brine ; let them stand over night. Then take one gallon of vinegar, adding two ounces of turmeric, scald and pour over the onions, cover the jar and let them stand ten days ; then pour off and put on them strong vinegar, seasoned with red pepper, horseradish, celery seed, mustard and small spices.