Yellow Pickle

Ingredients

• articles for pickling
• salt
• water
• a little turmeric
• plain cold vinegar

Instructions

1. Put all the articles intended for the yellow pickle in a pot and pour boiling salt and water over them. Let them stand for forty-eight hours.
2. On a clear, hot day, press the water from the articles and lay them to dry in full sunshine on a table covered with a thick soft cloth, with the corners pinned securely so they do not blow away. The cloth will absorb the moisture. Turn them frequently on a dry place until they become white and are ready to receive the colour of the turmeric more readily. One day of clear sunshine is enough to prepare them for the first vinegar.
3. When dried, put them in a pot of plain cold vinegar with a little turmeric in it. Let them remain for two weeks to draw off the water from them and to make them plump.
4. Then put them in a clean pot and pour on the vinegar prepared by the following directions. Mix the turmeric very smoothly before you add it to your pickles. This is the most economical and best way of keeping them.