Evening star., 1927-06-24
Salt and Vinegar for Preserving
How to Preserve Vegetables in Season for Winter
Use by Fermenting, Sailing and Pickling.

/ Set the keg or crock in a cool place
| for "a hours to allow brine to form.
| Skim occasionally and see that there
| is plenty of brine. During the warm
| weather the time of curing will be
about three weeks, when the kraut
will be ready for use or for canning.
The kraut may be kept in the recep.
tacle in which it is made by covering
with melted paraffin. This should be
done at the end of the "a hours after
packing.
To can kraut made in this way, fill
jars tightly. partially tighten the tops
and Sterilize for an hour and a half
in a hot-water bath. After steriliza.
ton remove the Jars and tighten the
tops and invert to cool in a place free
from draft. Sauerkraut may be
served at the table in several appetiz-
ing ways. 1t may be served raw,
fried, boiled with various meats and
combinations Of vegetables and baked
with certain meats. 1t makes excel
lent salad.
Various other vegetables may also
be prepared by the sailing process.
Such greens as spinach, kale and
chard are especially important
When applying the method to string
beans the beans should should be cut
into two-inch lengths. To prepare
these vegetbles for use, the brine
should be drained off and the vegeta.
bles soaked in clear cold water for
several hours. with one or two
changes of water When ready to
use, they may then be cooked like
fresh vegetables, with at least one
change of water while cooking.
Pickling Vegetables.
To preserve vegetables in vinegar,
they are usually first soaked for two
or three days in a strong brine, using
one pound of salt to two quarts of
water, and then packed in jars or
bottles with strong vinegar. The jars
should be filled with vinegar so that
there will be no air space and should
be tightly sealed. BY adding spices.
or spices and sugar, to the vinegar
much greater variety of pickles can
be prepared. CucumberS, tomatoes,
onions, peaches, pears, apples, plums
and crrrants can be picked with
vinegar, sugar and spices. Vinegar
pickles of all kinds are wholesome and
add variety to the diet. Tasteless
vegetables and fruits like watermelon
rind and ripe cucumbers when made
into spiced sweet pickle make pala-
table and piquant relish, and green
tomatoes can be made into delicious
pickles.
Ripe Tomato Relish.-After scalding
and skinning fifteen ripe tomatoes,
pare, core and cut into small pieces
six sour apples. Peel five onions of
medium size. Chop these very fine
and place the mixture in saucepan
with three green peppers or one level
teaspoonful of black pepper, two level
tablespoonfulS of salt, onethird tea
spoonful of cayenne pepper and one
half a pint of vinegar. Boil slowly
for one and one-half hours. Place the
relish in jars and seal while hot.
Green Tomato Pickle.-Take four
quarts of green tomatoes, four small
onions and four green peppers. Slice
the tomatoes and onions thin. Sprin-
kle over them one-half a cupful of
or enameled receptacle. The next
morning drain off the brine. Into a
separate utensil put one quart of vine.
gar. one level tablespoonful each Of
black pepper, mustard seed. celery
seed. cloves, allspice and cinnamon
and three-fourths cupful of salt. Bring
to boil and then add the prepared
tomatoes, onions and peppers. Let
boil for 20 minutes. Fill jars and
seal while hot.
Mustard Pickle.-This is an excel.
lent combination. The ingredients re-
quired are one pint of whole small
cucumbers not over two and one-half
inches long. one pint Of sliced cucum.
bers, one pint of small whole onions,
one cupful of string beans, three
green sweet peppers, three red sweet
peppers md one pint of green fig to-
matoes, or one pint of caulif1ower.
The vegetables should be cut before
they are measured, the tomatoes into
halves, the string beans into lengths
of one and one-half inches and the
peppers should be chopped. Let the
vegetables stand over night in brine.
Freshen in clear, cold water for two
hours and then allow them to stand
for Is minutes in liquor made of wa
ter and vinegar. equal parts, then
scald in the same liquor.
For the mustard dressing take one
quart of vinegar. four tablespoonfuls
OF -four. one oupful of sugar, three
tablespoonfuls of powdered mustard,
one-half tablespoonful of turmeric
and one tablespoonful of celery seed.
Before adding the vinegar rub all
the ingredients together until smooth,
add the hot vinegar slowly, stirring
the mixture into a smooth paste.
Cook over a pan of water, continuing
to stir until tn, sauce thickens. Drain
the vegetables thoroughly and pour
the hot dressing over them, mixing
well. Pack in jars that have been
sterilized and allow the jars to stand
in a hot-water bath for 90 minutes at
the simmering point.