1903 The still-room by C. Roundell

Pickling Vegetables

hour the tomatoes and onions in a quart of spiced vinegar, to which a pound of sugar and a tea-spoonful of celery seed have been added. When tender, take the mixture off the fire, bottle, cork, and — Substitute ripe tomatoes for the tomatoes and onions in the last recipe. Halve the quantity of vinegar, and omit the celery seed. To pickle Plums, — Prick four pounds of plums and place them in a fire-proof stoneware pan with two and a half pounds of sugar. Carefully bring to the boil, and add two-thirds of a pint of spiced vinegar. Boil for a few minutes, take out the plums, cool them, and place them in the pickle-jars. Boil up the liquid again, and pour it whilst boiling over the plums so as to fill the jars. Cork and seal at once. To pickle Samphire, — Gather samphire whilst it is green, about August, break it into sprigs, place in a jar, and add abundance of salt over and amongst the sprigs. In two days pour off the liquid, and dry the samphire for a few hours in the air. Pack it in jars, pour boiling unspiced vinegar over it so as to fill the jars, and boil in the oven until the samphire is green and crisp, and at once remove. Cork and — Place some srreen o nasturtium seeds in a weak solution of salt for three days. Then soak them in cold water for twelve 37 seal. To make a Ripe Tomato Pickle, seal. To 77iake Nasturtiiwi Pickle,