White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1861-08-29
WsffnI alto Curious.
Piekliu- in Vinegar.

Picking IN VlneSafs
PlcKlrp BEET Roor.-Boil some beet roots
tender, and pare and slice them; then boil as
much vinegar as will cover them, with some
mace, cloves, and pepper corns. Pour this over
when boiling, and cover it close.
To PICKLE BEAxs.-Put the beans in salt
and water two days; drain and dry them; then
pouring vinegar over, letting it stand three days
Pour the vinegar of, and repeat the boiling. let
ting it stand on the beans for three days more;
then boil all together.
To PICKLE GHEsKN CuCUnBERs Pickle the
toughest, and make strong brine Of salt and
water scalding hot; put them in and cover them
close. Let them stand twelve hours; then take
boiling distilled vinegar, and put them in it;
let them simmer, not boil, for half an hour;
then put them in . pan, and keep them close
covered with vine leaves. and cloth at the
top. Should they not become sufficiently
green, change the vine leaves and heat the vim
egar again; repeat this till they are so.
To PICKLE LrxoNs.-Scrape twelve lemons
with piece of broken glass; cut them across
in quarters not quite through. Give them as
much salt Is they will hold, also rub and strew
it over them, and let them lie in an earthsn
dish three or four days. turning them every day
Then take twelve cloves of garlic, parboiled
and sailed three days, . large spoonful of -four
of mustard, and some Cayenne pepper to every
lemon. Take the lemons out of the salt, and
put them in jar with the spice, covering them
with the best vinegar. Keep them very close
and they will be it for use in a month.
PICKED Osroxs.-In the month of Septem-
Der choose the small, white, round onions, take
off the brown skin, have stewpan of boiling
water ready, and then throw in as many onions
as will cover the top; as soon as they look clear
on the outside. take them out as quick as posi-
BILE with slice, and lay them on cloth, cover
them close with another, and scald some more,
and so on. Let them lie to be cold, then pu,
them in a jar, or glass, or wide nouthed bottle,
and pour over them the best white picking vim.
egar, just hot, but not boiling. When cold GOV.
er them; should the outer skin shrivel, peel il
off. They must look quite clear.
To PICKLE RED CAsBAeE.-Slice it into col.
ander and sprinkle each layer with salt; let il
drain two days, then put it into q jar with boil.
ing vinegar enough to cover it, and put few
slices of beet root. Observe to choose the pur,
ple-red cabbage. Those who like the favor Of
spice will boil some peppercorns, mustard seed,
or other spice, s0hole, with the vinegar. Cauli,
flowers, cut in branches and thrown in after be-
ing sailed, will look of beautiful red.
FoR MIXED PICKLES, prepare any vegeta-
bles you like by cutting them in pieces, and let
them lie in salt and water for three days; thea
make the pickle in the following manner: Boil
the quantity of vinegar required, with pepper
corns, mustard seed, small quantity of mace,
few Cayenne pods ard ginger, and half a
pound of -four of mustard mixed smoothly in
basin, to be put in while boiling; put all to-
gether in a large stone jar.
Picked EGes.-Boil eggs very hard, peel
them, and put them in cold water till very cold;
have ready q strong pickle of white wine vine
gar, with little mace and whole pepper in it;
put them in while it is quite hot, and stir, that
they may all look alike; do net cover the pot
till they are brown. Put them into q jar, and
they will will be ready in nine or ten days.
Godey's Lady's Book.