Evening Republican, Volume 20, Number 62, Rensselaer, Jasper County, 13 March 1916 — PICKLING CARROTS AND BEETS [ARTICLE]

PICKLING CARROTS AND BEETS

Winter Vegetirblee Are Invaluable for Replenishing the Cupboard— Fixing Sweet Peppers; f For pickling baby carrots great care must be taken in choosing firm and well ripened vegetables. The advantage of preparing these winter vegetables is that they can be pickled or canned with much greater ease than in the summer when a warm kitchen is an abhorrence. A few cans of carrots, beets or peppers are a real addition to the season’s store without extra cost of any sort. Boil the carrots until tender and then rub off the skins in cold water. Cut them, up (unless you are using the young carrots I mentioned above; in that case use them whole). Pour cold vinegar over them; add a slice of onion, two bay leaves,.and a teaspoonful of celery seed to each onehalf dozen carrots. Do up In air-tight jars, and let the jars stand upside down over night and If any liquid runs out, screw them up a little more tightly the next morning. Pickled beets may be treated in the same way. Use one dozen goodsized beets, two quarts of vinegar, onequarter of an ounce of mace, one-quar-ter of an ounce of ginger, one saltspoonful of pepper, two tablespoonfuls of grated horseradish. 801 l the beets until tender, then remove the skins and cut them up, placing them in jars. Put the vinegar into a porcelain-lined kettle, adding mace, ginger and pepper. When this reaches the boiling point take from the fire; then add horseradish and pour, hot, over the beets. Seal up in air-tight jars, using the same test for tightness. ....... .. . ’ Red and green sweet peppers may be put up, too. Cut a slice from the stem end of each pepper and take out the seeds, then cut it into a thin strip, going round and round the pepper with a sharp knife. Cover with boiling war ter for two minutes, drain, and place in iced water for ten minutes. Drain again and pack into glass jars. 801 l vinegar in the proportion of one quart to two cupfuls of sugar fifteen minutes. Fill the jars and store in a cold place.