|
Classic
Cook Books
< last page | next page >
page 277
2. MIXED PICKLES.
TURELUE TOURSHOU.
Half fill a jar or a cask with the desired quantity of each of the following,
all mixed:
Apricots, peaches, pears, apples, unripe grapes (optional), walnuts (with
shells), small cucumbers, green red peppers, green peppers, green tomatoes,
green beans, green small lemons, small oranges, carrots, small turnips, red
radish, celery, onions (peeled), cabbage and small eggplants. Then fill up the
rest of the jar with strong vinegar. Cover the top tightly. This Tourshou will
be ready for use after three months.
3. PICKLED BEETS.
PANDJAR TOURSHOU.
Wash the beets well, and boil in plain water until nearly done, then take out of
its water, cool, pare and slice in suitable thicknesses. Arrange these in a deep
pan, meanwhile seasoning with salt. Then peel a few bulbs of garlic (according
to the quantity desired), press and mix with the vinegar, then blend with the
water left from the boiled beets, and add this to the beets in the pan.
< last page | next page >
Classic
Cook Books
|
