English Bamboo, to Pickle

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the bamboo shoots

the large young shoots of alder, which put out in the middle of May, (the middle stalks are most tender) ↝ Taro shoots, raw [Vegetables and Vegetable Products]
salt and water, very strong ↝ Salt, table, iodized [Spices and Herbs]

For the pickle

a quart of vinegar ↝ Vinegar [Mustard and other condiments]
an ounce of white pepper ↝ Spices, pepper, white [Spices and Herbs]
an ounce of sliced ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
pimento ↝ Pimento, canned [Vegetables and Vegetable Products]

For Indian pickle variation

boiling vinegar and mustardseed ↝ Vinegar [Mustard and other condiments]
mustardseed

Instructions (7)

Cut the large young shoots of alder (the middle stalks are most tender), peel off the outward peel, or skin, and lay them in salt and water, very strong, one night.
Dry them piece by piece in a cloth.
Have in readiness a pickle thus made and boiled: To a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento.
Pour the boiling pickle on the alder shoots in a stonejar.
Stop close, and set by the fire two hours, turning the jar often, to keep scalding hot.
If not green when cold, strain off the liquor, and pour boiling hot again; keeping it hot as before.

Indian pickle variation

If you intend to make Indian pickle, the above shoots are a great improvement to it: in which case you need only pour boiling vinegar and mustardseed on them; and keep them till your jar of pickles shall be ready to receive them.

Original Text

English Bamboo, to Pickle.

Cut the large young shoots of alder, which put out in the middle of May, (the middle stalks are most tender) peel off the outward peel, or skin, and lay them in salt and water, very strong, one night. Dry them piece by piece in a cloth. Have in readiness a pickle thus made and boiled. To a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, and pour boiling on the alder shoots, in a stonejar: stop close, and set by the fire two hours, turning the jar often, to keep scalding hot. If not green when cold, strain, off the liquor, and pour boiling hot again; keeping it hot as before. Or, if you intend to make Indian pickle, the above shoots are a great improvement to it: in which case you need only pour boiling vinegar and mustardseed on them; and keep them till your jar of pickles shall be ready to receive them.

Notes

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