, and sewed up again. Scalding
vinegar poured upon them.
When walnuts are so ripe that a pin will go into them easily, they are
ready for pickling. They should be soaked twelve days in very strong
cold salt and water, which has been boiled and skimmed. A quantity
of vinegar, enough to cover them well, should be boiled with whole
pepper, mustard-seed, small onions, or garlic, cloves, ginger, and
horseradish; this should not be poured upon them till it is cold. They
should be pickled a few months before they are eaten. To be kept close
covered; for the air softens them. The liquor is an excellent catsup
to be eaten on fish.
Put peppers into strong salt and water, until they become yellow;
then turn them green by keeping them in warm salt and water, shifting
them every two days. Then drain them, and pour scalding vinegar over
them. A bag of mustard-seed is an improvement. If there is mother in
vinegar, scald and strain it.
Cucumbers should be in weak brine three or four days after they are
picked; then they should be put in a tin or wooden pail of clean
water, and kept slightly warm in the kitchen corner for two or
three days.
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