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page 276
PICKLES
TOURSHOU.
Like the Salad, pickling is also an art, generally known by all housekeepers. In
different countries it varies but little, the variation consisting chiefly in
the materials to be preserved. The Oriental way of preserving vegetables is
old-fashioned, and thus not only original, but also free from adulteration. We
therefore give here a few recipes for these pickled vegetables as they are known
to the culinary art of the Orient.
1. GREEN OLIVES IN OIL.
YESHIL-ZEYTIN TOURSHOU.
Take the green olives in desired quantity and leave them in vinegar for a few
days, then take out and arrange in an earthenware pot into rows three inches
thick, covering each row with a layer of thinly sliced lemons. After thus
alternately arranging the olive and the sliced lemons, up to the brim of the
pot, pour in enough olive oil to reach the surface, and after covering the pot
tightly, open for use after two months.
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