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The
Still-Roo7n
hours.
Strain
and
place
them
in
small
jars,
and
pour
boiling
vinegar
over
them.
Some
other
Pickles,
—
Young
pea
pods,
young
French
bean
pods,
cauliflow^er,
unripe
gooseberries,
and
umbels
of
elderberry
flowers
gathered
before
they
expand,
barberries
(Mrs.
Glasse
recommends
that
a
little
sprig
of
boiled
fennel
be
placed
at
the
top
of
each
jar
before
sealing),
and
sliced
boiled
beet-
root,
are
pickled
as
directed
for
red
cabbage.
Unripe,
but
fully
grown
radish
pods,
are
pickled
as
directed
for
gherkins.
Onions
and
young
mushrooms
(which
should
be
rubbed
with
salt
bu.
not
peeled)
are
pickled
as
directed
for
shallots.
Small
apples,
pears,
peaches,
apricots,
and
damsons
may
be
used
to
make
sweet
pickles
as
directed
for
plums.
But
apples,
pears,
peaches,
and
apricots
require
to
be
peeled
before
being
pickled.
To
make
Sauerkraut,
—
Take
a
dozen
fine,
hard-
hearted,
white
cabbages,
remove
the
outer
leaves,
and
shred
the
hearts
into
small
shreds.
Place
these
shreds
into
a
large
tub,
and
over
each
layer
sprinkle
a
little
salt
(about
six
pounds
in
all).
Press
the
layers
of
cabbage
firmly
down,
and,
when
the
tub
is
full,
sprinkle
salt
over
the
top
of
the
heap
of
cabbage.
On
this
place a
piece
of
li
nen,
and
a
wooden
cover
on
the
linen.
Weigh
down
the
cover
by
means
of
a
large
stone
or
other
weight.
The
cover
must
accurately
fit
the
tub,
and
slide
down
within
the
staves.
The
tub
should
then
be
38