Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-24
Indian Pickle.

In Preparing this especially tine pickle.
directions for making which came from
England allow 10 every gallon Of Witt.
vine vinegar three ounces ~ salt two
teasp"onfills or more al cayenne p,l,r,ef.
oile-hdlf Pound of mustard. two ounces
al ialmefic. three ounces II bruised ar
split white ginger. nne-half ounce eac,s
Of whit" and black pepper. one ounce
each Of whole cloves and aIlSi,i.a f,,ti-
oilhces each Of garlic and siallots peeled
ana chopped. Two sticks of horsera.li4h
Sllced. nne-half ounce Of curry powder
"ne-iiaif ounce of mace and four ounces
III chilIi.s
closely covered Jar which shoitld H.. plt
on the back ~ the stove az ia = warm
oven for two dars The mustard ana
turmeric should b. first rubbed smooth
ia little cold vinegar or may he mixed
with eupfnl Of olive oil. added SLOWLY
drop by DROP. then should IL. added IL
the vinegar when tEe latter i hot.
Almost al fruits and vegetables can b"
used In The making ~ this delicious
pickle, such branchc. Of caulifions
sliced firm white cabbage. youE@ car
iots AMI cIcumbers cut ienstlHiNe ceierv
shredded. gherkins Sliced olira F'renca
beans. small silver onions. tender nhi
rsdisheS. ratSh pods. shoots If green
elder and hcps. young summer >siua sh ~
melons not larger than an egg. .fIStuia iuaI
seed. caistcumS. chopped rcd and green
peppers. green tomatoes sliced VOTING
hard apples. green grapes. green goose
berries. green peaches. pltmS and apr
cots. stoned green ounces and barber les
indeed. the grea Ter the variety tnr hprte
y thick PURGE Of tomato made LIZ hak
ing the ripe fruit until soft and pre- sing
through sieve Will u. welcome add
ton. Boil it down wien added Ia the
vinegar il will have the conSiStenc, Of
thick cream.
The vegetables and fruits ssould T.,
first soaked for three DAYS in brine Strone
enough 10 bear an egg: then rained IN
covered again in fresh brine and allan
10 stand for three days more IT,
should then lie drained again and vip !
dry with cloth before the hot Aat
never boiling. spced vinegar is p"nre
over them
Vegetables. hot and pungent in them
selves. suen a capsicums. chllies. na,
turtium seed. radish pods and horseradiSa
garlic. onion AMI slallots, MAY ac addei
from time To rime - the pickle lar ~
they are obtainabla. without preparation
in the brine OF vinegar. When ADDING
vesetable> tina; take III" form Of roots
such celery. radishes. carrots. ct,
soaking IL brine Is The only prey ions
preparation required. hut the sherkns
elder and non shoots. French beans AMI
green fruits are best when first soaked
in brine. then dried and small quantity
of hot N.re-ar poured over them. The
vinegar Shaa.d 10 kept Just under Inc
boiling point Till the fruit becomes
"ercened ! neN should then he allowed
to get cold drained and added To the gen
eral Jar. II mere is any fear that the
onions gari. and ShalloL Nil gifr too
strong a favor. they may first bs chop
ped and covered with salt for several
hours and the resulting Juices drained
away. care should tie taken to keep tn"
pickle we'll covered With vinegar. and II
IL is necessary TO aud more II should frs
he made hot and sp!ced in the proper
tons specified. l. should also be KEEP