The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-12-27
PICKLES OF VARIOUS KINDS.
Caulifowers and Peppers Made Into
Delicious Winter Relishes.

Caulifiower makes dainty and at
tractive pickle. Break several fine,
large heads into small fowerets of as
uniform a size as possible. Place them
in kettle of boiling sailed water near
the back of the stove. When about
ready to boil remove the kettle and
drain the fowerets free from water.
Boil for fifteen minutes enough vinegar
to cover them, after seasoning every
three quarts of it with an ounce of nut
meg, an ounce of mustard seed and half
an ounce of mace. Pour this spiced
vinegar hot over the caulifower, and
seal in small jars.
Another method of picking cauli-
flower is to plunge the fowerets into
scalding brine and let them cook three
minutes, drain on a sieve, sprinkle with
salt and dry. Then cover them with
cold vinegar and stand in the sunshine
for two days. At the end of this time
drain and put into stone jars. Cover
with the following spiced vinegar: To
every two quarts of vinegar add half
cupful of sugar, six blades of mace,
half tablespoonful of celery seed, two
dozen white peppercorns, a few pieces
of red pepper, a tablespoonful of whole
mustard and an equal amount of cor
lander seed. Let this boil five minutes,
then cover and set away. In week
scald up the pickle and repeat twice if
there is danger of molding.
Picked Onions.
For picking select the small button
onions and cover them with strong
brine. If rather large, let them stand
four days, changing the brine twice.
Heat them in another brine and boil
three minutes, then throw into cold
water, allowing them to soak for four
hours. Drain and put into jars, sprink-
ling as you put them in with white pep
PERFORMS, whole mace and cloves. Cover
with hot vinegar, adding to every two
quarts half a cupful of sugar Seal
while hot. They will be ready for use
in a month IS time, but like nearly all
pickles, they improve with age.
For another recipe cover the onions
with a strong brine, as usual, and let
them stand three days. Allow enough
vinegar barely to cover them come to
the boiling point, with seasoning Of
one or two blades of mace and some
red peppers. After removing the onions
from the brine and thoroughly draining
them, cover with the hot spiced vinegar
and the pickles are ready.
Onions and Green Tomatoes
For a pickle of green tomatoes and
onions chop half a peck of onions to
every peek of green tomatoes. Let them
stand in layers sprinkled with salt for
two days. Then measure enough vinegar
to cover them and bring it to the boil
ing point. While the vinegar is heating
mix the two vegetables with an ounce
of cloves and an ounce of allspice, two
ounces of white mustard seed and five
large red peppers, shredded. Let the
pickles cook up hard once and put it
into jars.
Picked Peppers.
Picked peppers are desirable in put |
ting up winters supply of preserves
and pickles, because they may be used |
as dainty salad cups and mangoes, be- |
sides being a good relish in themselves. |
To prepare them cut each pepper part
way across near the stem end to re-
move the seeds. Let them soak in |!
brine so strong that a fresh egg will I
float on it. Then rinse them thoroughly |
in cold water. Put them into a stone !
jar and cover with vinegar that has
been spiced with cinnamon. mace and (
to suit the taste. Set it away /
in a cool, dry place.
A savory salad may be made by stuff /
fng these picked peppers with tongue, |
dressed with mayonnaise.
If the peppers are, very peppery use
a small stick to remove the seeds, or
sncase the right hand in a glove. In /
this way sensitive fingers may be saved .
from much irritation.
Some Mangoes.
Stuffed with spiced cabbage, pepper .
nangoes are an old-time favorite One .
way of preparing them is TO mince three /.
yood-sized heads of cabbage and add f
70 this a teaspoonful of powdered all
spice, half a cupful of mustard seed and
two tablespoonful of salt. Press the
mixture into the peppers either picked
1r raw provided the raw ones have .
been properly soaked in brine and rims
ID according to the directions just
yiven). Put the tops on and fasten
them over the peppers with soft string,
Place them upright in stone jars and
cover with cold vinegar. One or two