To pickle Artichoke Bottoms

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

For pickling

large fresh and sound artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
a sufficient quantity of vinegar to cover them ↝ Vinegar [Mustard and other condiments]
whole allspice ↝ Spices, allspice, ground [Spices and Herbs]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
eschallots
salt ↝ Salt, table, iodized [Spices and Herbs]
a few bay leaves ↝ Spices, bay leaf [Spices and Herbs]
some slices of horseradish ↝ Horseradish [Mustard and other condiments]

For serving

a little of the pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
oil ↝ Oil, safflower [Fats and Oils]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (4)

Take large fresh and sound artichokes, boil them just enough to take the leaves and choke away, then trim and lay them in salt and water.
Boil (for five minutes) a sufficient quantity of vinegar to cover them, in which put whole allspice, black pepper, ginger, mace, cloves, eschallots, salt, a few bay leaves, and some slices of horseradish.
Drain and wipe dry the bottoms, put them into jars, add the liquor and ingredients to them, and tie them down close.
When they are fit for use serve them up in a deep plate with a little of the pickle, oil, and mustard mixed with it.

Original Text

To pickle Artichoke Bottoms.

Take large fresh and sound artichokes, boil them just enough to take[249] the leaves and choke away, then trim and lay them in salt and water; after which boil (for five minutes) a sufficient quantity of vinegar to cover them, in which put whole allspice, black pepper, ginger, mace, cloves, eschallots, salt, a few bay leaves, and some slices of horseradish. Drain and wipe dry the bottoms, put them into jars, add the liquor and ingredients to them, and tie them down close. When they are fit for use serve them up in a deep plate with a little of the pickle, oil, and mustard mixed with it.

Notes

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