* * * * *
TO PICKLE RADISH PODS.
Cut them in nice bunches as soon as they are fully formed; they must be
young and tender--pour boiling salt and water on them, cover with a
thick cloth, and pewter plate, to keep in the steam; repeat this every
day till they are a good green; then put them in cold vinegar, with mace
and whole pepper; mix a little turmeric, with a small portion of oil,
and stir it into the vinegar; it will make the pods of a more lively
green. They are very pretty for garnishing meats.
* * * * *
TO PICKLE ENGLISH WALNUTS.
The walnuts should be gathered when the nut is so young that you can run
a pin into it easily; pour boiling salt and water on, and let them be
covered with it nine days, changing it every third day--take them out,
and put them on dishes in the air for a few minutes, taking care to turn
them over; this will make them black much sooner--put them in a pot,
strew over some whole pepper, cloves, a little garlic, mustard seed, and
horse-radish scraped and dried; cover them with strong cold vinegar.
* * * * *
TO PICKLE PEPPERS.
Gather the large bell pepper when quite young, leave the seeds in and
the stem on, cut a slit in one side between the large veins, to let the
water in; pour boiling salt and waler on, changing it every day for
three weeks--you must keep them closely stopped; if at the end of this
time, they be a good green, put them in pots, and cover them with cold
vinegar and a little turmeric; those that are not sufficiently green,
must be continued under the same process till they are so.
Pages:
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182