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Show ISHOPPER'Sj CORNER By DOROTHY BARCLAY PRETTY PICKLE WANT summer spice and everything every-thing nice for the coming winter? win-ter? Then why not use the summer abundance of fresh fruit and vegetables, vege-tables, and that extra time that simpler summer living gives you, and get in a pickle. You'll never find a better buy in peaches, water and other melon, pears or cherries, cucumbers, tomatoes, to-matoes, beets, and corn than you will right now at 1 ". your store. You'll A never enjoy pickled tvt&ttl fruits and vegeta- .,-- bles more than you STfsXvT will those cold win-FEATURE win-FEATURE er davs' when even " your kindly grocer is stuck for the want of fresh vegetables. Even if you're a complete novice at the job, it's a cinch if you follow fol-low these general rules: Use fresh fruit and vegetables, as near perfection per-fection as you can find; and only fresh, top-quality spices; and follow directions and advice from your experienced friends. Perhaps the favorite everywhere Is the sequel to watermelon-feasts pickled watermelon rind. Weigh three pounds of rind from firm, just ripe (not overripe) melon, and two pounds of sugar; measure off 2 cups of white vinegar, 2 tablespoons table-spoons of whole spice and two of whole cloves; and pick out 6 3-inch sticks of cinnamon. Now you're ready to peel and cut the rind into pieces, and soak 'em in salt water overnight. Drain 'em first thing in the morning, cover with fresh water, cook tender and drain again. Then heat your sugar and vinegar to the boiling point, add the spices enclosed in a cheese-cloth bag, then the rind. Cook the concoction, uncovered, un-covered, until transparent, dispose of the spice bag, and quickly pack into one sterilized jar after another, making sure the vinegar solution covers the rind and seal at once. A close second in popularity is that delicacy the spiced peach. One guide, based on 4 pounds, or 16 medium sized peaches, calls for a base of vinegar water, two quarts of water to two tablespoons of vinegar. vine-gar. First pour boiling water over the peaches, and let 'em stand until un-til they're easy to peel, and stick a clove in each. Let 'em stand in the vinegar so they won't brown from exposure. Then combine sugar, vinegar and water, and add the cheese-cloth covered spices, and heat to the boiling point. Add the drained peaches, cover, and boil until tender, and let 'em stand overnight. over-night. MORNING FOLLOWUP In the morning, drain the fruit, saving the liquid, and remove the spice bag. Pack the peaches in your hot jars, bring the syrup to a boil and pour it over the fruit. Then set 1 your jars on a wire rack in a covered cov-ered kettle, with boiling water covering cov-ering the tops of the jars by an inch, and boil for half an hour. Then remove re-move and seal, according to the directions. di-rections. And what a treat those spicy peaches will be on the night of the big blizzard. For spiced pineapple, also plentifully plenti-fully available at your grocer's right now, all you need is two fresh pineapples, pared and eyes removed; re-moved; vinegar, sugar, cloves and cinnamon. Half an hour of gentle boiling, and you're ready to pack 'em in the jars. Always be sure the vinegar solution solu-tion covers the top of all fruit, and you'll be covered for a spicy fillip to your winter meals. |
