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page 280
8. PICKLED STUFFED GREEN TOMATOES.
DOLMA DOMATES TOURSHOU.
Treat green tomatoes in like manner, as the Pickled Stuffed Green Peppers,
according to the directions given in the preceding recipe, Style No. 7.
9. PICKLED DRY ONIONS.
SOGHAN TOURSHOU.
Skin the dry onions, in the quantity desired (small varieties preferred), and
arrange in a jar, meanwhile seasoning the whole with salt. Then cover it with
strong vinegar. Instead of vinegar, boiled, but cooled salty water may
conveniently be used.
After eight or ten days this Tourshou is ready for use.
10. PICKLED GARLIC.
SARMOUSSAK TOURSHOU.
Treat garlic in like manner as the Pickled Dry Onions, as described in the
foregoing Style No. 9, except that the skins of the garlic should not be peeled,
and it may be used in whole pieces, without taking the bulbs apart.
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