The "Queen" cookery books: Pickles and Preserves

Beetroot, to pickle. — These vegetables require great care in washing them, for if the least bit of skin or fibre is injured in the operation, all the colouring matter will exude at once. When thus carefully washed, boil for an hour (putting them on in boiling water— or they may be baked), and let them stand till perfectly cold. Now scrape and slice them, lay them in a stone jar, and either pour over them vinegar in which you have previously boiled a few peppercorns, a clove or two, and a red chilli or two ; or tie up the spice in a piece of muslin, lay it with the beetroot, and pour scalded vinegar over it all. Cover down closely and see that the beetroot is thoroughly covered with vinegar. It is well to be sparing with spice in this pickle as the flavour of the beetroot is very easily overpowered. Moreover it is one that is better made fresh and fresh. Carrots treated in the same way make an excellent pickle, and some people even mix beetroot and carrot in making this pickle. (Cold carrots left over from dinner, may be utilised in this way with advantage, if thoroughly rinsed free from all gravy or fat, before adding the vinegar. But naturally the flavour is better if the carrots are specially prepared for the pickle, treating them precisely in the same way as the beetroot. Cabbage, Sauerkraut. — This is a favourite Germau pickle and is not at all difficult to prepare, granted a little care. Choose large firm cabbages with good white hearts, and leave these in a cool comer of the •cellar for a day or two before using them. Meanwhile line a crock, or a small keg, with cabbage or vine-leaves, then shred the cabbages down very finely into the keg, sprinkling fine salt pretty evenly "between the layers. (Be careful not to use too much salt, or the kraut will not ferment properly, A good handful will be enough for a fairly large crock.) Press the shredded cabbage down very tight, and close, as you put it in, and when the crock is as full as it can possibly hold, sprinkle a little more salt over the top, then cover it all over, first with cabbage or vineleaves, then with a doubly folded clean cloth. Now put a wooden cover over the top, weighting this down well with a heavy weight, and set the crock in a warm cellar till it starts fermenting, i.e. when little white bubbles form on the surface of the mass. Now transfer the keg to a cooler place and leave it till the brine dries into a firm crust over the top, when it is ready for use. Once a week the leaves at the top must be renewed, and the linen cloth well washed in cold water, and put back. This is the common way of making this, but little alterations are made in various families, as for instance the addition of carraway seeds, juniper berries, &c. Use a wooden spoon for lifting it out, and see that there is always just sufficient brine to cover the cabbage, and be particular about keeping it covered with the linen cloth and the weighted board. Cabbage, Yellow Pickle. — Choose fine white and tender cabbages, and cut them in four or eight, according to their size. Soak these in strong brine tor three days, then scald in clear water till you can pierce them with a straw. Now lift them out and lay them to dry, on large dishes, for twenty-four hours ; after which, put them into strong vinegar with sufficient