In
the morning wash and drain thoroughly, and put all into the cold
vinegar, except the red peppers. Let boil twenty minutes slowly,
frequently turning over. Have wax melted in a deepish dish, and, as you
fill and cork, dip into the wax. The peppers you can put in to show to
the best advantage. If you have over six jars full, it's good to put the
rest in a jar and eat from it for every dinner. Some add a little
turmeric for the yellow color.
CORN, GREEN, PICKLING.--When the corn is a little past the tenderest
roasting ear state, pull it, take off one thickness of the husk, tie
the rest of the husk down at the silk end loosely, place the ears in
a clean cask compactly together, and put on a brine to cover them of
about two-thirds the strength of meat pickle. When ready to use in
winter, soak in cold water over night, and if this does not appear
sufficient, change the water and freshen still more. Corn, prepared
in this way, is excellent, very much resembling fresh corn from the
stalk.
INDIAN PICKLE.--One gallon of the best vinegar, quarter of a pound of
bruised ginger, quarter of a pound of shalots, quarter of a pound of
flour of mustard, quarter of a pound of salt, two ounces of mustard
seed, two ounces of turmeric, one ounce of black pepper, ground fine,
one ounce of cayenne. Mix all together, and put in cauliflower sprigs,
radish pods, French beans, white cabbage, cucumber, onions, or any
other vegetable; stir it well two or three days after any fresh
vegetable is added, and wipe the vegetable with a dry cloth.
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