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Vinegar, Pickles, and Pickling: Pickled

Pickled Cabbage. -Select firm, ripe heads of either white or red cabbage, or mix the two. Quarter them, remove the outside leaves, and let them dry. Shred them as for cold slaw and lay them down in a suitable jar between layers of salt. Cover with strong spiced pickling liquid and seal.

Or shred the cabbage, place it in a preserving kettle or suitable jars, and cover with boiling water. Let stand until cold. Drain. Add mixed spices and cover with cold vinegar, or cover with spiced pickling liquid.

Or boil the cabbage in salted water VINEGAR, PICKLES, AND PICKLING until it is tender. The pickling liquid pickling may be poured on cold or scalding hot. In the latter case let stand until perfectly cold. Seal air tight and store in a cool, dry place.

Or if the jars are not air tight, after a few days open them, fill up with vinegar and again seal.

Pickled Cauliflower. -Cut the cauliflowers on a dry, hot day, after the dew has evaporated and before they are fully blown. Slice ard sprinkle them with salt, and let stand for two or three days.

Or boil in salt and water until they are tender. Drain off the water or juices, spread upon a dry cloth, covering with another cloth, and let stand in a warm place for twentyfour hours. Pack in jars, cover with cold spiced pickling liquid and seal.

Or place the cauliflowers in cold salt and water at the rate of 4 ounces of salt to 1 quart of water, and bring to a boil over a slow fire. Remove immediately and cover with cold spiced vinegar.

Pickled Green Corn.-Pull the ears of corn when slightly overripe but not too hard. Take off the outer husks, leaving the corn well covered with the inner husks, and tie the latter tightly at the top end. Pack the ears of corn thus prepared in a clean firkin or cask and cover with strong brine. When wanted for use soak in fresh water twelve hours or more, changing the water occasionally. the brine every two or three days.

Pour them out in a sieve or into a cloth strainer to dry and let them stand a day or two or until they turn black. Pack them in bottles or jars and pour over them spiced pickling liquid scalding hot. Let stand until cold and seal, Or if they are not to be sealed air tight, pour off the pickle each day for three or four days, bring it to a boil, take off the scum and pour over the walnuts scalding hot.

Or instead of steeping in cold brine, place the walnuts in a strong brine and simmer for an hour or two. Expose in a sieve or cloth strainer twenty-four hours or more, or until they turn black. Pack and cover with scalding hot spiced pickling liquid.

Two to six months will be required before they are fit to eat. During this time they must be kept covered from the air either by sealing the jars or keeping them covered with vinegar.