When dried, put them in a pot of
plain cold vinegar, with a little turmeric in it--let them remain in it
two weeks to draw off the water from them, and to make them plump--then
put them in a clean pot, and pour on the vinegar, prepared by the
following directions--this is the most economical and best way of
keeping them--mix the turmeric very smoothly, before you add it to your
pickles.
* * * * *
TO MAKE GREEN PICKLES.
Put the articles you intend to pickle, in a pot--and cover them with
boiling salt and water: put a thick cloth on the top, and then a plate
that will fit it--let it stand till the next morning, then pour off the
salt and water, boil it again, and cover them as before; do this until
your pickles are a good green--then put them in plain cold vinegar, with
some turmeric in it; and at the end of a fortnight, put them up, as you
do the yellow pickle.
* * * * *
TO PREPARE VINEGAR FOR GREEN OR YELLOW PICKLE.
One pound of ginger sliced and dried, one of horse-radish scraped and
dried, one of mustard seed washed and dried, one ounce long pepper, an
ounce of mace, and one of nutmegs finely pounded; put all these
ingredients in a pot, pour two gallons of strong vinegar on, and let it
stand twelve months, stirring it very frequently.
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