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Classic
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page 166
TO MAKE YELLOW PICKLE.
PUT all the articles intended for the yellow pickle in a pot, and pour on them
boiling salt and water--let them stand forty-eight hours, take advantage of a
clear hot day, press the water from the articles, and lay them to dry in full
sunshine, on a table covered with a thick soft cloth, with the corners pinned
securely, that they may not blow up over the things--the cloth absorbs the
moisture; and by turning them frequently on a dry place, they become white, and
receive the colour of the turmeric more readily--one day of clear sunshine is
enough to prepare them for the first vinegar. When dried, put them in a pot of
plain cold vinegar, with a little turmeric in it--let them remain in it two
weeks to draw off the water from them, and to make them plump--then put them in
a clean pot, and pour on the vinegar, prepared by the following directions--this
is the most economical and best way of keeping them--mix the turmeric very
smoothly, before you add it to your pickles.
TO MAKE GREEN PICKLES.
PUT the articles you intend to pickle, in a pot--and cover them with boiling
salt and water: put a thick cloth on the top, and then a plate that will fit
it--let it stand till the next morning, then pour off the salt and water, boil
it again, and cover them as before; do this until your pickles are a good
green--then put them in plain cold vinegar, with some turmeric in it; and at the
end of a fortnight, put them up, as you do the yellow pickle.
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