2650.—ONIONS, PICKLED. (Another Method.)
Ingredients.—Silver onions, white wine vinegar to cover.
Method.—Remove the skins, throw the onions a few at a time into a saucepan of boiling water, taking care to have no more than will form a single layer floating on the surface of the water. As soon as the onions look clear on the outside take them up as quickly as possible with a slice, fold them in a clean dry cloth, so as to keep in the steam, and allow them to remain closely covered until the whole have been scalded. Let the onions be until quite cold, then put them into bottles or jars, and pour over them the vinegar, which should previously have been boiled and allowed to cool slightly. When cold, cover closely, and store in a cool, dry place.
2651.—OYSTERS, PICKLED.
Blanch the oysters in their own liquor, but in other details follow directions for Cockles, Pickled, No. 2625.
2652.—PICCALILLI.
Ingredients.—Cauliflowers, onions, gherkins, French beans, capsicums, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), mustard, turmeric, curry powder.
Method.—Divide the vegetables into convenient pieces, throw them into boiling brine sufficiently strong to float an egg, and cook for 3 minutes. Drain well, spread them on large dishes, and let them remain in the sun until perfectly dry. Prepare the vinegar as directed and add ½ an oz. each of turmeric and curry powder to each quart of vinegar. Also allow to each quart of vinegar 1 oz. of mustard, which must be mixed smoothly with a little cold vinegar, and afterwards stirred into the boiling vinegar, but not allowed to boil. Place the prepared vegetables in jars, cover them completely with vinegar, and, when quite cold, cover closely.
2653.—RADISH-PODS, PICKLED.
Ingredients.—Young radish pods, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), grated horseradish.
Method.—Cover the pods with strong brine, let them remain for 12 hours, then drain the brine into a saucepan, and boil up. Pour the boiling brine over the pods, cover closely with a close-fitting lid or plate, let them remain undisturbed for 48 hours, then repeat the boiling process. Repeat again and again until the pods are perfectly green, then drain until they are quite dry, and pack them loosely in jars. Add 2 or 3 tablespoonfuls of grated horseradish to the prepared vinegar, pour it boiling over the pods, and cover closely. On the following day strain, boil and replace the vinegar, and, when quite cold, tie down securely and store in a dry, cool place.
