Khaki Kook Book, The

<h2>VII.<br/> <big>Pickles and Chutneys.</big></h2> <div class="figleft"> <ANTIMG src="images/011.png" width-obs="200" height-obs="400" alt="THE SNAKE CHARMER" title="" /></div> <h3>74. Kausaundi Pickle (Americanized).</h3> <p>This is a very sour pickle. In India it is always made with sliced green mango, but in this country very sour green apples and lemons do very nicely.</p> <p>Slice thinly four lemons. Sprinkle well with salt. Cover with vinegar, and let stand for about a month.</p> <p>Slice thinly four very tart apples, two onions, six large sour cucumber pickles, and three large red peppers. After they are sliced mix intimately, then add two tablespoonfuls of ground mustard seed, a little salt, and, if the peppers are mild, a little cayenne pepper; also add two tablespoonfuls of thinly-sliced green ginger and one tablespoonful of finely-minced garlic.<span class='pagenum'><SPAN name="Page_62" id="Page_62"></SPAN></span></p> <p>Drain the salt and vinegar from the lemons and add them to the rest of the mixture.</p> <p>Roast two tablespoonfuls of turmeric until the raw taste is taken away, then mix with it two tablespoonfuls of ground mustard; add to this a cup of salad and a cup of vinegar. Mix well together and pour over the pickles. If there is not enough oil and vinegar to cover it, add equal parts of each until the pickle is well covered.</p> <p>This pickle is not to be cooked, but it is best to let it stand in the sun for a number of days. If there is no sun, the warming oven would do. It keeps indefinitely, and is very appetizing. It is fine for sandwiches. A little in Spanish steak or curry adds much to the flavor.</p> <hr /><p><span class='pagenum'><SPAN name="Page_63" id="Page_63"></SPAN></span></p> <div class="figcenter"> <ANTIMG src="images/012.png" width-obs="500" height-obs="227" alt="CARRYING TIMBER IN RANGOON" title="" /></div> <div style="break-after:column;"></div><br />