Ingredients
- one pound to a quart of water
- a quart of water
Directions
MRS. J. CARPENTER.
Cut your oranges lengthwise and take out the pulp; put the rinds into a pretty strong solution of salt and hard water for six days, then boil them in a large quantity of water till tender, take them ovit and drain in a sieve. Make a thin syrup of fine loaf sugar, one pound to a quart of water, put in the peel and boil a half hour, or until they look clear. Have ready a thick syrup made of fine loaf sugar with as much water as will dissolve it, put in the rinds and boil slowly until you see the sjrup candy about the rinds. Take them out, grate sugar over them, drain until well dried before the fire, and keep in a dry place for use.
f>ldKI<i^g.
&N order to have good pickles you must use good vine- gar— pure cider or white wine vinegar is considered • i-vf''^*^ best. Vinegar should not be boiled in metallic vessels, ■^lly' as the salts produced by such contact are poisonous. Stone-ware jars (not glazed) should be used to keep pickles in. In making a large quantity at a time it is best to seal up a part — in such cases use green glass jars.