Evening Republican, Volume 19, Number 270, Rensselaer, Jasper County, 13 November 1915 — PICKLED APPLES FOR WINTER [ARTICLE]

PICKLED APPLES FOR WINTER

Delicacy That Will Be Appreciated in Cold Weather When Most Fruits Are Scarce. Peel, core and quarter some sharp apples, throwing them into a brine made by boiling six ounces of salt for one minute in a quart of water, flavor being improved by a few slices of mild onion, and color by fresh vine or fig leaves. Leave then closely covered for 24 hours, then, having drained and carefully wiped the fmlt and put it into an unglazed stoneware jar, pour over it a pickle composed of vinegar brought nearly to the boil, with some allspice, black pepper and either horse-radish or whole ginger, or both, in the proportion of one ounce each to the quart, the addition of half a dozen cloves, a couple of bay leaves, a blade of mace and two or three shallots or a little garlic if liked. Stand, covered first, with vine or fig leaves, then with a plate, for 24 hours in a corner by the Are, drain off the liquor, reheat it, pour again over the fruit, screened with fresh leaves, and tie down.