Assemble these Supplies:
- 1 kilo mustard leaves
- ½ kilo rice water
- ½ cup salt
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
Steps in preparation:
- Wash the mustard leaves very well and remove the roots and old leaves.
- Press or squeeze out excess liquid from mustard greens. Set aside.
- Sprinkle salt to wilt. Boil the rice water with the salt and cool.
- Put the withered in a jar and add the rice water.
- After two days it should be sour.
Assemble these supplies:
- 4 quarts small onions
- 1 cup salt
- 1 quarts boiling water
- 1 quart vinegar
- 6 Tablespoons allspice
- 2 tablespoons peppercorns, small hot red peppers
Steps in Preparation:
- Peel the onions, cover them with cold water and let stand overnight.
- In the morning drain and pour over them a hot brine made by adding the salt to the boiling water.
- Let the onions stands n a cool place for 24 hours.
- Then drain and rinse thoroughly.
- Heat the vinegar slowly to a boil with the allspice and peppercorns tied in a bag.
- Add the onions, bring the vinegar again to a boil and pack the onions in sterilized jars.
Assemble these supplies:
- 3 ½ quarts or 5 poundsfirm fresh watermelon rind with
- large proportion of white rind
- 8 teaspoon alum
- 1 quart vinegar
- 2 teaspoon whole cloves
- 2 cinnamon sticks
- 4 pounds sugar
Steps in preparation:
- Cut-off outer green skin and all from the rind.
- Cut peeled rind into triangular pieces. Weight.
- Put rind in a large kettle.
- Cover with water and boil until rind can be easily pierced with fork.
- Add alum to rind. Remove from heat.
- Let stand overnight.
- In the morning, rinse rind under running water; drain.
- Return rind to kettle. Add the vinegar, cloves and cinnamon sticks.
- Pour sugar over rind.
- Bring to boil each day for five consecutive days.
- Pack cooked rind and a piece of cinnamon into hot sterile jars after the fifth cooking.
- Fill jars with hot syrup. Seal at once.
- Store 3 weeks before tasting.
