Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1875-09-18
PIOKLING AND PRESERVING VEGETA
BLES,

Nv ADVISED tDdt aIl uOuSehSSHels wiz
have the time prepare their own. BY
doing this you can avoid injulious,spices,
poisoned vinegar, and sometimes death,
The pretty green cucumbers exposed
for sale are exceedingly attractive and
ALWAYS seem to taste better than any
others. but unless you have some way
of knowing them to be free from inju-
rious substances, it is better to give
them wide berth.
Rules for picking are very simple
and easily followed, and if proper care
be taken after the washing is over, even
the novice may always have on hand
very toothsome pickles. Do not use
metal in any shape when picking IF
you wish to boil vinegar put it lin stone
lar on the stove and use wooden spoons
and forks, OF silver. The vinegar is
often the all-essential feature, and UNI
less it be good your work is in vain.
Cider vinegar is superior to other kinds,
but be sure it is cider vinegar,-not
trashy compound of vitriol and acid
sold as cider or wine vinegar. Keep
your pickles in stone jars, never handle
them with your fingers, but use
wooden spoon, and keep them we'll
covered with vinegar and bladder, or
close cover of some kind. It is not
necessary to use brass kettle to make
pickles green, Indeed, it should be
considered criminal to boil them in one,
and all who care for health and life will
never associate brass with pickles.
Cucumber Pickles.-The small, long
kind are best for pickles and those but
half-growns are nicer than the full
grown. Let them be freshly gathered,
pull off The blossom, but do not rub
them. Pour over them a strong brine
boiling hot, cover closely, aud let them
stand all night. In the morning drain
on sieve, and dry them in cloth.
To each quart of best cidar vinegar put
one-half ounce of whole black pepper,
and same of ginger and allspice, and
one ounce of mustard seed, add on
ions if agreeable. When this picked
vinegar boils up, throw in the cucum-
bers, and make them boil as quickly as
possible for three or four minutes-no
longer. Put them in q jar with the
boiling vinegar and cover closely. Made
in this way your pickles will be tender,
crisp and green. II the color is not
quite clear enough, boil the vinegar
over the next day, then pour it over the
cucumbers and cover perfectly tight.
Another. One hundred small cucum-
beers fresh, from the vines, wash and
wipe dry and put them in large stone
jar with a.pint of. salt and piece of
alum the size of nutmeg; completely
cover them with boiling water; cover
closely and let them SAID twenty -Four
hours. Take them out, wipe dry,
put them into clean dry jar, and
sprinkle over each layer of cucumbers
the following spices One tablespoon
full of mustard seed, the same amount
of whole allspice, one root of horse
radish grated or cut in thin strips,
few small red peppers and sufficient
strong, boiling hot vinegar to fill the
filled with cucumbers. When cold,
cover closely and they will keep for
years. '@ $50 .. LA a"i I'm.
Picked Red Cabbage. The purple
red cabbage is the finest. Slice them
into sieve and salt each layer, remem-
bering that too much salt will spoil the
color. Drain for three days; dry it,
add some sliced beet-root and put in o
jar. Pour boiling vinegar over it.
Mace, bruise ginger, whole pepper,
horse-radish and cloves, boiled with
the vinegar makes great improvement.
Tie bladders over the jars. In few
days open and see if the vinegar has
shrunk away, if so, fill up with cold
vinegar. Some recommend that the
vinegar be boiled but be allowed to cool
before pouring over The cabbage. A
little bruised cochineal makes this pickle
beautiful color and is harmless. III
kept very long, picked cabbage gets
soft, but il is very nice especially if
eaten soon after it is made. Another
method of making this pickle is to
quarter the cabbage, remove all stalks,
then slice thins and, after treating as
above, add vinegar cold with one ounce
of whole black pepper, one-half ounce
ginger bruised and q little cayenne pep
per to every quart of ginger.
Shakers Pickles 10 keep Is,. Years
Half-grown cucumbers fresh gathered;
wash clean and pack in jars. Make q
pickle OF salt and water that will bear
an egg, put in piece of alum the size
of q nutmeg to gallon of brine; boil
and skimit. and pour hot over the Gu
cumbers; Let it stand till cool, then
pour of. Boil enough vinegar to cover
your pickles, spice it to taste, pour it
over hot. FIRST adding small piece of
alum. In TIVE days these are ready to
eat. s. $50 n
Indian Maagoes. Take small, smooth
skinned green cantelopes not larger
than an orange, cut a round piece out of
one side and scoop out all the seeds,
saving fhe piece you cut out. Parboil
the melons in brine that will bear an
egg, until o little tender; dry them;
Gil with fnely-chopped cabbage, sea-
soned with mustard seed, pepper, salt