1903 The still-room by C. Roundell

The StilLRoom

the great thing to be remembered is that no metallic substance must be allowed to come into contact with the pickle or with the vinegar which is to be used. Wooden spoons alone should be used for mixing. For closing the mouths of the jars or further security from contact with the air should be ensured by covering the corked mouths with tinfoil, bladder, or parchment-paper. It is desirable that the vessels be furnished with mouths of smaller size than is usually the case, as the larger the mouth the greater the risk of contamination by exposure to the air. To pickle Red Cabbage, — Cut the cabbages into shreds, place them in a large jar with plenty of salt well intermingled. Leave them alone for two days, then pour off the liquid, dry the cabbage for a few hours in the air, pack it in the pickling jars to about an inch from the opening, and pour sufficient cold spiced vinegar to fill each jar completely, inter- spersing some of the spices among the cabbage. Cork and seal at once. To pickle Shallots, — Peel the shallots, and place them in a large jar with plenty of salt well inter- mingled. In two days pour off the liquid, and dry the shallots in the air for a few hours. Then pack them in the pickling jars, and pour boiling spiced vinegar to fill each jar completely, interspersing some of the spices among the shallots. Cork and seal whilst hot. If the vinegar be poured off in a 34 bottles, corks should be employed, and