2654.—SPANISH ONIONS, PICKLED.
Ingredients.—Medium sized onions, vinegar, salt, cayenne.
Method.—Peel the onions, slice them thinly, place them in a large jar, and sprinkle each layer liberally with salt, and lightly with cayenne pepper. Cover the whole with vinegar, exclude the air by means of a bladder, or paper brushed over on both sides with white of egg, and store in a cool, dry place. The pickle will be ready for use in 10 or 14 days.
2655.—TOMATOES, PICKLED.
Ingredients.—Small firm tomatoes, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), moist sugar.
Method.—Prepare the vinegar as directed, and to each quart add 1 dessertspoonful of sugar. Pack the tomatoes loosely in a large jar, cover them with boiling vinegar, and put on a close-fitting lid or plate to keep in the steam. Tie down to completely exclude the air. This pickle will only keep for a short time.
2656.—TOMATOES AND ONIONS, PICKLED.
Ingredients.—An equal weight of firm tomatoes and medium-sized Spanish onions, vinegar to cover. To each pint of vinegar allow 1 teaspoonful of peppercorns, ½ a teaspoonful of allspice, ½ a teaspoonful of salt.
Method.—Peel the onions, place them, with the tomatoes, compactly in a stewpan, add the salt, allspice and peppercorns, tied together in muslin, cover with vinegar, and simmer very gently for 5 or 6 hours. Turn into wide-necked bottles or jars, when cold cover closely, and store in a cool, dry place.
2657.—VEGETABLE MARROWS, PICKLED.
Ingredients.—Vegetable marrows, vinegar to cover. To each quart of vinegar add 4 ozs. of sugar, 1½ ozs. of ginger broken into small pieces, 1¼ ozs. of dry mustard, ½ an oz. of turmeric, 6 chillies, 1 clove of garlic finely chopped.
Method.—Boil the vinegar with the seasoning and flavouring ingredients until some of their strength and flavour is extracted. Meanwhile pare the marrows, cut them into 2-inch pieces, and remove the seeds. Add them to the boiling vinegar, cook gently for about 10 minutes, and turn into a large basin or earthenware pan. When quite cold lift the pieces of marrow carefully into wide-necked bottles or unglazed jars, pour in the vinegar, and cover closely. The pickle will be ready in 2 or 3 weeks, and should be kept in a cool, dry atmosphere.
