PICKLES AND RELISHES

New Zealand Listener, Volume 2, Issue 35, 23 February 1940, Page 44

PICKLES AND RELISHES

so fast that We'can’t eat them quickly enough, we must turn our attention to pickle making, as well as to the preserving we have been thinking about lately. In spite of all the modern "food fancies" and the anxiety to eat y the most nourishing of foods, we shall find it quite wise to prepiite some pickled vegetables, with which to’ ‘garnish. our cold meat and savouries, and "left-overs." Very few ,people eat "sufficient pickles to irritate the stomach while- many an..unappetising though healthful dish is made enjoyable in-this way. Some pickles can be made with honey and lemon juice; which makes them more acceptable to followers of newer methods. Try these: that there are plenty of vegetables all coming on

Tomato Sauce Without Vinegar Ten pounds of tomatoes, one pound of honey, quarter of a pound of salt, one ounce of cloves, the juice of eight or nine lemons, one ounce of allspice, three fair-sized onions, and_one pound of apples. Cut the apples up in pieces without peeling. Peel the onions, and cut .into blocks, then add the rest of the ingredients, Boil for two hours, then rub through a fine strainer, Boil up again, and put into clean, hot bottles. Cork tightly, and run wax .round the cork. Keep in a cool place. Chutney With Honey Four pounds of tomatoes, two pounds of sultanas, one pound of dates, one pound of apples, one large onion, one pound of honey, half a teaspoon of ground cloves, one tablespoonful of salt, the. juice of two lemons, and half a cup of vinegar, Peel and cut up the tomatoes, apples and onions. Put all together and boil for two hours. Green Tomato Pickle (Without vinegar) vast This is an original recipe, sent by a Daisy Chain Link who signs herself "Molly Rose." Cut up six pounds of green tomatoes in thin slices, sprinkle ‘with salt, and let stand all night. Then drain, Mix the juice of nine lemons with an equal quantity of water, two cups of golden syrup, a teaspoon of salt, and two tablespoons each of mustard and of curry powder. Bring all this to boiling point and then put in the tomatoes and five large onions slicéd up thinly. Simmer for one hour. Then thicken with flour mixed smooth with lemon juice or water, A good brand of pure lemon juice may be used instead of fresh lemons, if more convenient. Small Cucumber Pickles This is a useful recipe. Wash and wipe about two dozen small cucumbers, Put them in jars, cover with boiling brine which is strong enough to float an egg, and let it stand for twenty-four hours. Take out the cucumbers, wipe them, place them in clean jars, and cover with

hot vinegar; spiced. with one onion, five whole cloves, half an ounce of mustard seed, and two blades of mace. If white vinegar is used, they will be a much better colour. Cashmere Chutney (Peaches,and Pears) Pears will be in before very long, so save this recipe. Cut in Strips’ one pound éach of pears and peaches. Also cut up fine one ounce of garlic. Boil these in one quart of vinegar until they are tender, but keep the pieces of fruit whole, Add one pound of preserved ginger cut small, one pound of dates, one pound of seeded raisins, one pound of light brown sugar, one ounce of lemon peel; one ounce of citron peel cut fine, one teaspoon of cayenne, and one teaspoon of salt. Add half a bottle of vinegar and boil all together for fifteen. minutes, Tinned peaches may be used in place of fresh peaches if they are out of season. Old English Mint Chutney This is another favourite: One pound of firm ripe tomatoes, one pound of sour apples, peeled, eight medium sized onions, .half a breakfast cup of mint leaves, pressed down, two and a-half cups of vinegar, three cups of sugar, one cup of raisins, two dessertspoons of dry mustard, two teaspoons of salt, and four chillies, Put all the fruit and the mint leaves through the mincer, Bring the vinegar to the boil, add the mustard previously mixed with a little water. Add the salt and the sugar. Bring to the boil before taking off the fire. Pour over the minced. pulp, and mix well. When quite cold, bottle and cork, or cover with paper. Store in a cool place. Leave about ten days ‘before using. Sweet Piccalilli Pickles | Nearly everyone likes piccalilli, and here is a lovely recipe. Two pounds of green tomatoes, two pounds of small onidns, or larg pet eh nds "of beans, ty, jotie hy mai cauliflower, half a a small wie five pints of. winegar, two-.cups ; ,of sugar, one cup of flour, six tablespoons mustard, and one tablespoon turmeric, Wipe the

vegetables, cut them into neat pieces (save the leaves and stalk of the cauliflower). Cut off the leaves from the thick part, and cut this up too. Put into a brine of one cup of salt to four cups of water, and have enough to cover the vegetables. Stand for forty-eight hours. Bring to scalding point in this brine. Strain carefully. Now pour on four pints of vinegar and bring to the boil. In the meantime, mix the sugar, flour, mustard and turmeric together with the remaining pint of vinegar. Add this, and cook slowly for ten minutes to allow the flour to cook. This keeps beautifully and is a favourite with the men folk. Red Cabbage Pickle We have Cabbage Pickles in three colours-red, white, and green! Here is the Red: Take a fresh dry red cabbage, peppercorns, allspice, sugar and vinegar. Cut the cabbage finely, and sprinkle it with salt. Leave this overnight. To every quart of vinegar, allow one ounce each

of peppercorns, ginger and allspice, also one tablespoon of sugar. Bring to the boil, strain. the cabbage, and press into jars. Pour the hot vinegar .over it, and it can be used in a week’s time. White Cabbage Pickle Cut up finely one large white cabbage, and four large onions, and let stand for twenty-four hours. Drain off the water, and boil slowly for quarter of an hour in one quart of vinegar. Mix one cup of flour, one cup of sugar, one tablespoon of curry powder, two tablespoons of mustard, one pint of vinegar. Add to. the above, and boil all for ten minutes. Put in jars, and cover when cold,