Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1921-09-16
SOME GOOD PICKLES AND
REIISHES.

Mixed Pickles: One quart small
white onions. 6 large red peppers,
! quart small cucumbers. quart
sliced green tomatoes, table,
spoons white mustard seed, ia
blespoon ground cloves, / teaspoon
celery seed. vinegar. Select small
green tomatoes and slice these
thinly, discarding the first slice
from the stem end, soak these
slices In a brine made of / cup of
salt and l gallon of water, over
night. In another bowl soak over
night, in similar brine, the red
peppers cut in attractive looking
pieces, the onions whole and the
cucumbers whole. In the morning
drain all these vegetables, rinse
Then put them into hot. sterilized
fruit Jars mixed, with the spices
sprinkled through them and fill
the Jars to the top with boiling
hot vinegar. Seal at once. (These
are very crisp and delicious when
first opened. but they grow softer
after being opened a little while,
so for this reason it is best to put
them up in pint-size Jars or even
in half-pint size, so that they will
be used quickly after being OPEN
ed). This makes a pretty pickle
in the jar, especially If care is
taken to have the red pepper
pieces evenly distributed.
To, Put Up. One Quart of Dill
Pickles at a Time: Fill a glass jar
with pickles the size of a finger
and between them sprinkle a few
dill seeds. When the jar is filled
add l tablespoon salt and pour
cold water to top. Put more dill
seed on top of pickles and a few
grape-tendrils. then seal alright.
Each day put these closed Jars In
the sun. The water will get cloudy
and then, in time, it will clear
again. When 1t clears the pickles
are ready for use. OF you use a
two-quart jar, add 2 tablespoons
salty
Spanish Pickles: One peck green
tomatoes thinly sliced, 4 large on
ions also thinly sliced, ! cup salt,
1-2 ounce cloves, 1-2 ounce all
spice berries. 1-2 ounce pepper
Sphf'rt Nup wv II illuCLail u
seed. / pound brown sugar, 4 green
peppers finely chopped, vinegar.
Sprinkle alternate layers of the
sliced tomatoes and sliced onions
with the salt and let stand over
night. In the morning drain and
put in a preserving kettle. adding
the remaining ingredients and Just
enough vinegar to cover all. Heat
gradually to the boiling point, let
boil IL hour, then put in hot glass
jars which have been boiled 10
minutes in clear water. Seal at
once.
India Relish: Three red peppers
2i1-2 pounds either of citron mel
on or of watermelon rind. 2 heads
cabbage, 5 Spanish onions, cups
brown sugar, l tablespoon salt, 2
teaspoons eacn of ground CHINA
mon, ground mace, paprika, mus
tard and white mustard seed; 1
tablespoon each Of curry powder
| and celery seed, and 1 quart of
vinegar. Remove green rind from
melon (if watermelon is used dis
card all the soft portion) and cut
into strips or dice. Cover with
brine made Of IA cup salt ant
just enough water to cover; LEI
stand overnight and in the morn.
ing rinse in cold water, drain, dry
on cloth and chop fine. Pu
| peppers. cabbage and onions
through meat grinder Cor chor
fine by hand), and let these ais,
stand overnight with n simila
brine as that used for the melon
in the morning drain and squee7
in cloth. Mix all ingredients to