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page 281
11. PICKLED CELERY.
KEREVIZ TOURSHOU.
Wash a few stalks of celery, cut the stalks into two or three-inch-long pieces,
season to taste and put in a jar, adding a few bulbs of peeled and pressed
garlic. Cover the whole with vinegar and keep the top tight. In a few days it is
ready for use.
12. PICKLED EGGPLANTS.
PATIJDJAN TOURSHOU.
Use small eggplants, fifteen to twenty of them. Boil them for eight or ten
minutes. Cut in two, but do not separate the halves. Press under weight, to
cause the bitter water to be squeezed out. Then take one or two heads of garlic,
bulbs peeled, a few green red peppers, one stalk of celery, and chop these fine
together, adding some salt and vinegar. With this mixture then fill the openings
of the eggplants, and with celery leaves wrap them so that the stuffing may be
secure. Arrange these stuffed eggplants in a jar, tightly, and cover with strong
vinegar, keeping the top well covered.
In a few days this Tourshou will be ready.
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