Or boil the cabbage in' salted water until it is tender. The pickling liquid may be poured on cold or scalding hot. In the latter case let stand un til 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 Canliflower.--Cut the cau liflowers on a dry, hot day, after the dew has evaporated and before they are fully blown. Slice and 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 Lt dry cloth, cov ering with another cloth, and let stand in a warm place for twenty f our 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 lat ter 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.
Pickled WaInnts.—Pick small green walnuts about the first week in July or before the middle of the month, after which they are likely to beCome hard and woody. Test them by thrusting a strong pin through them, and discard all that are too old and hard. Scald them slightly in boiling water. Rub off the outer skin be tween cloths (or this may be omitted if preferred), and put them into cold brine strong enough to bear up an egg. Thrusting a pin through them also allows the pickle to penetrate more thoroughly and quickly than would otherwise be the case. Let them stand a week or two, changing 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. Ex pose 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.
To Pickle White Walnuts.—Pick small green walnuts as above and pare thud very thin, or until the whites appear. Place in cold brine strong enough to bear up an egg and simmer for five or ten minutes, but do not let them corne to a boil. Drain and cover them with cold brine for twenty-four hours or more. Pour out in a sieve or cloth strainer, cover them with a cloth, dry them carefully be tween clean, soft pieces of cloth and pack them down with blades of mace, nutmeg, and horse-radish. Cover with cold or hot vinegar and when cold seal tightly to exclude the air.
Pickled Lemons. — Slice dozen lemons, sprinkle thtm with salt, lay them down in a large glass jar and sprinkle among them 2 ounces of spice, 9 ounces of white pepper, ounce of mace, ounce of cloves, all bruised together in a mortar with ounce of Cayenne, 9 ounces of horse radish, 9 ounces of mustard seed. Pour over them 9 quarts of vinegar scalding hot. This pickle is for im mediate use, and will be ready in three days to a week. Red peppers, paprika, or garlic and shallots may be added if desired.
Or cut dozen lemons into six or eight pieces, cover with the mixed spices, as in the first recipe, place in a preserving kettle, cover with 2 quarts of vinegar and boil a quarter of an hour.
Or pack the lemons in a jar, set the jar in boiling water and boil for fifteen or twenty minutes. Let the jar stand in a warm place stirring daily for several weeks. Finally, bring to a boil, pack in small jars or bottles and seal.