and begin by selling a few bottles to friends, or there is always some small shopkeeper who will sell for her, for a small commission, then if the pickles are good she will very soon know it and get known.
Now, the easiest to grow are eschallots. In a loose sandy soil they will require little or no care, but they must be a fair size before pickling, and be sure not to pick them till the bulbs are fully formed. If you gather them too soon you will have to cut off a piece of green top which will spoil the flavor of the bulb. You can always tell when they are ready, by the tops withering down and the roots spreading out. Then gather at once and spread them out on a shelf or floor to dry for a week or so, then sort them out, keeping the small ones for seed and the large ones can be skinned and thrown into salt water.
To Pickle Eschallots.—One way of pickling eschallots is in plain cold vinegar, but they require to be kept a month or two in this before using. Some can be done this way and put by, but the greater part can be done as follows: Put some good vinegar into an enamel pan or saucepan with one tablespoonful of sugar to the pint, one teaspoonful of allspice, some cloves and black pepper. Let this come to the boil, remove from the fire, fill your bottles with eschallots and pour the hot vinegar over them, add a few pepper corns and two or three birds-eye chilies to each bottle and when cold cork down and seal. In one week these are ready for table.
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appears it is a sign the brine is not strong enough, and you will have to boil it up again with more salt. Use plenty of salt, as the stronger the brine the better, and soak them in fresh water for 12 hours before putting them into the vinegar, if they have been very long in the brine.
Good Pickles. Ingredients: Four pounds vegetable marrow, two ounces grouud ginger, two ounces mustard, ¾lb sugar, half ounce tumeric, six or seven chilies, two ounces eschallots, a few cloves, and three pints of vinegar.
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