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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
seal.
To
make
a
Ripe
Tomato
Pickle,
—
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
seal.
To
77iake
Nasturtiiwi
Pickle,
—
Place
some
srreen
o
nasturtium
seeds
in
a
weak
solution
of
salt
for
three
days.
Then
soak
them
in
cold
water
for
twelve
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