When this vinegar is
used for the pickles, put two gallons more vinegar, with some mace and
nutmegs, and keep it for another year. When the prepared vinegar is
poured from the ingredients, do it very carefully, that it may be quite
clear. Pickles keep much better when the vinegar is not boiled. Should
the green pickles at any time lose their colour, it may be restored by
adding a little more turmeric. All pickles are best, when one or two
years old.
* * * * *
TO PICKLE ONIONS.
Get white onions that are not too large, cut the stem close to the root
with a sharp knife, put them in a pot, pour on boiling salt and water to
cover them, stop the pot closely, let them stand a fortnight, changing
the salt and water every three days; they must be stirred daily, or
those that float will become soft; at the end of this time, take off the
skin and outer shell, put them in plain cold vinegar with a little
turmeric. If the vinegar be not very pale, the onion will not be of a
good colour.
* * * * *
TO PICKLE NASTERTIUMS.
Gather the berries when full grown but young, put them in a pot, pour
boiling salt and water on, and let them stand three or four days; then
drain off the water, and cover them with cold vinegar; add a few blades
of mace, and whole grains of black pepper.
Pages:
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181