Page:The Boston cooking-school cook book (1910).djvu/671

 Spanish Pickles

1 peck green tomatoes, thinly sliced 4 onions, thinly sliced 1 cup salt 1/2 oz. cloves 1/2 oz. allspice berries 1/2 oz. peppercorns 1/2 cup brown mustard seed 1 lb. brown sugar 4 green peppers, finely chopped Cider vinegar

Sprinkle alternate layers of tomatoes and onions with salt, and let stand over night. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.

Chow-Chow

2 quarts small green tomatoes 12 small cucumbers 3 red peppers 1 cauliflower 2 bunches celery 1 pint small onions 2 quarts string beans 1/4 lb. mustard seed 2 oz. turmeric 1/2 oz. allspice 1/2 oz. pepper 1/2 oz. clove Salt 1 gallon vinegar

Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.

Pickled Onions

Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stand two days; drain, and cover with more brine; let stand two days, and again drain. Make more brine and heat to boiling-point; put in onions and boil three minutes. Put in jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices of red pepper. Fill jars to overflow with vinegar scalded with sugar, allowing one cup sugar to one gallon vinegar. Cork while hot.