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page 282
13. PICKLED CARROTS.
HAVOUDJ TOURSHOU.
Take as many carrots as needed, and boil them for ten or fifteen minutes, then
cut either into long fine pieces, or slice them round into suitable thicknesses.
Put in a jar mixed with leaves of celery, season with salt, cover with vinegar
up to the surface and keep the top tight.
In a few days this will be ready for use.
14. PICKLED CAULIFLOWER.
CARNABIT TOURSHOU.
Treat cauliflower the same as you would Pickled Cabbage, described in the Style
No. 4, under this chapter.
Note.--Almost any vegetable may be pickled after the plan of the kinds described
in the preceding recipes.
Fruits, however, differ a little from the vegetables, and they are pickled in
Cogniac or Brandy instead of vinegar. Therefore, we give below a recipe for it
which will serve for pickling strawberries, sour cherries (with stems),
apricots, rose leaves, grapes, etc.
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