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Other Recipes from VEGETABLES PRESERVED IN BRINE

Brandied Pears
Early Fall Vegetables
Mock Olives
String Beans (raw)
Boiled Beans


MOCK OLIVES

(Vegetables Preserved In Brine) - (The International Jewish Cook Book)







Take plums when just beginning to ripen, but still green. Make a brine
out of sea salt or rock salt strong enough to hold up an egg. Pour the
brine over the fruit, hot, cover and let stand twenty-four hours. Pour
off and make a new brine, heat, add the fruit, heat one minute and seal
in the hot brine.











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