Evening star., 1943-08-26
The Victory Pickle Pot

This should be picking year
with all the Victory gardens provid-
ing products which must be pre-
served and with tomatoes. cuclm-
bers, peppers and celery all in the
low-priced class, we have the max
lngs OF pickles at hand whether
we live In the country or the city,
We shall hope that onions which
are an essential part of almost
every recipe will be more plentiful
and cheaper than they are at the
moment.
OF course, pickles demand spice
and plenty of it. Many of our ia
vorites for this purpose are avail
able from native production. We
have to hunt for some of the others
unless we turn to some new spice
combinations which have just come
to market. One is called a pickle
spice and the other ketchup spice,
You may spell 1t catsup, but it does
the work in any case.
Already some of my gardener
friends have started making catsup
and chilli sauce from their hand
raised vegetables. One of them
told me the other day with great
pride that the onions and peppers
as well as the tomatoes were all of
her own raising. Another friend
who is making these products for
the first time has been little dis
appointed in the yield. 1t takes a
large potful of vegetables to produce
even a small amount. Yields on
recipes cannot be accurate as so
much depends upon the natural
water content of the tomatoes.
I was very glad to receive letters
this week asking me to repeat re-
cipes for pickles which had been
previously printed in this column.
Each year I try few new recipes,
but generally 60 back to the old tried
and true methods which were used
in our own household for genera
tions. You know how it is, in
childhood you acquire a taste for
certain f1avors and textures and
you feel that products which dupli-
cate these are the best ever.
Once in while a new recipe usu-
ally provided by friend from her
own family collection finds a place
at the top of the list. This is the
case with the corn relish which
Helen Underhill gave me number
Of years ago. She did not know
exactly what proportions she used,
so she came over to my kitchen and
we measured each Ingredient as it
went into the pot. I was more in
terested in the yield than In the
actual seasoning as everyone has
special preferences in this respect
when it comes to pickles. Each
year as have made up corn relish
I have been surprised to learn that
the yield is almost the same.
There are perhaps more different
results from recipes which are all
called mustard pickles than from
any other competitors. Sometimes
the sauce is too tart and too bitter
to suit my taste. Sugar will take care
of the first and moderate rather |
than liberal amount of tumeric |
will take care of the other. You may |
vary your vegetables according to |
what you have in your garden or can
find at a reasonable price in the
market.
CHILL SAUCE.
quarts g pounds) ripe tomatoes. |
6 medium sized onions Il pint |
chopped.
3 green peppers g cups chopped.
cups sugar.
tablespoons salt.
/ quart vinegar.
/ tablespoon whole cloves.
IL tablespoons mustard seed.
l tablespoon celery seed.
4 3-inch sticks cinnamon.
Wash vegetables. Dip tomatoes in
boiling water until skins rub off cas-
lily. Remove skin and stem ends and |
cut In quarters. Peel onions and cut |
In quarters. Cut peppers in halves
and remove stem ends, seeds and |
flbrous white part. Put vegetables
through meat grinder using fine |
knife, or chop very fine. Add sugar,
salt and vinegar and spices, tied in
and stir until sugar is
Cook slowly in large
heavy kettle, stirring occasionally,
over low heat about hours until |
mixture is thick. Remove spice bag.
Pour into clean hot jars and seal i'm
Yield: About 4 pints.
CATSUP.
6 quarts % pounds) ripe tomatoes.
8 medium sized onions.
2 sweet red peppers.
teaspoon allspice berries.
teaspoon white cloves.
4-inch sticks cinnamon.
teaspoon celery seed.
! teaspoon dry mustard.
l tablespoon salt.
"a cup sugar.
cup vinegar.
2 teaspoons paprika.