The Republican. [volume] (Oakland, Md.) 1877-current, 1933-09-14
HOmenakers' Column
By Miss Margaret Kirby Burtis
Home Demonstration Agent
Pickles and Relishes Help Out When
Winter Comes

Winter Comes
At this pickle-making time of year
it is well to remember, says the Bu-
reau of Home Economics of the U. S.
Department of Agriculture, that if
pickles are not exactly real food, they
go far toward making real food more
interesting. During the winter months
if foods and food ideas run short in
variety, pickles will help considerably
by giving different tang to the same
old bill of fare. So make your pickles
while you may of peaches, pears, wa
termelon rind, green pickles, such as
whole picked peaches, crab apples, or
pears, cooked in a spicy, sweet-sour
syrup.
Then there are quick-process pickles
made from vegetables sailed down
overnight and combined with spices
and vinegar the next day without
cooking. Next are the brined pick
les, also called fermented pickles, be-
cause they go through a curing pro-
cess lasting from two weeks to two
months. Last are the relishes, such
as tomato catsup, chilli sauce and chut-
neys made from fruits or vegetables
spiced and cooked down to a sauce.
Whatever the type, the purpose of
picking is to get tart flavor through
the vegetable or fruit; to keep or de-
velop attractive color; and to give
crispness, especially to vegetable
pickles. Use blend to high quality
spices. The flavor continues to come
out of spices as the pickles stand, so
do not use too much spice. In general,
pickles keep better if sealed alright
for storage. Sometimes they will keep
satisfactorily in covered jars in cold
place, but there is danger Of spoil
age.
Picked Peaches
Eight pounds peaches, A pounds su-
gar, 2 quarts vinegar, 8 two-inch pcs.
stick cinnamon, cloves. Select firm,
white peaches, preferably clingstones.
Wash them we'll, remove the thin skin
with a sharp knife and stick two
claves into each peach. Cook the vine
gar, cinnamon and sugar together for
10 minutes, or until the sirup is fairly
thick. Add the peaches, cook them
gently until tender, but not broken,
and let stand in the strip overnight.
In the morning drain the sirup from
the peaches and pack the fruit into
sterilzed jars. Boil the sirup rapidly
until thick and pour over the peaches
in the jars. Seal, label and store in
a cool place. Allow the picked
peaches to stand several weeks to de-
velop flavor before serving.
Watermelon Pickle
Four pounds watermelon rind, lime
water made with two quarts cold
water and 10 gramms, or two table
spoons lime, 2 quarts vinegar, 1 pint
water, 4 1-2 pounds granulated sugar,
Q tablespoons whole allspice, 2 table
spoons whole cloves, 10 Pinch pieces
stick cinnamon.
Select rind from firm, not overripe
melon and before weighing trim off
the green skin and pink flesh. Cut
in inch cubes and soak for 212 hours
in the limewater. Drain, cover with
fresh water and cook for IL hours
or until tender, and add more water as
it boils off. Let stand overnight in
this same water and next morning
drain. Bring to the boiling point the
vinegar, 1 pint of water, the sugar
and the spices tied loosely in cheese
cloth. Add the drained watermelon
and boil gently for two hours, or until
the strip is fairly thick. Remove the
spicebag, pack the watermelon pickle
in sterilized glass jars, seal alright
and store in a cool place.
Cucumber and Onion Rings
One peck small cucumbers, OTIS.
small white onions, cup salt, vine
gar, cup mustard seed, 2 tablespoons
celery seed, tablespoons peppercerns.
Slice the cucumbers and onions
about IA inch thick, pack in crock
in layers with salt sprinkled between
and let stand overnight. In the morn
ing drain in a cheesecloth bag and
press out all the juice possible. Taste
before adding the vinegar and if too
salty rinse in cold water. Measure
the onions and cucumbers, take half
as much vinegar, heat to the boiling
point, add the spices and pour over
the vegetables. Pack at once in ster-
ilized glass jars, seal and store in a
cool place.
GLADES