Seeds, Pickled

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

For pickling seeds

seeds ↝ Seeds, breadfruit seeds, raw [Nut and Seed Products]
for every pint of seeds take a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a teaspoonful of finely scraped horseradish ↝ Horseradish [Mustard and other condiments]
a leaf of green tarragon (or failing this a little tarragon vinegar) ↝ Parsley, raw [Not included in a food category]
sufficient good vinegar to cover the seeds thoroughly ↝ Vinegar [Mustard and other condiments]

Alternative pickling liquid

For each pint of good vinegar allow a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a small teaspoonful of peppercorns
and two chillies
good vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (11)

Gather the seeds before they are fully ripe, and whilst quite green.
Wash them well in plenty of cold water, drying them gently in a clean, soft cloth.
Put them when dry into glass bottles.
For every pint of seeds take a teaspoonful of salt, two cloves, half a teaspoonful of finely scraped horseradish, and a leaf of green tarragon (or failing this a little tarragon vinegar).
Add sufficient good vinegar to cover the seeds thoroughly, and pour this mixture into the bottles.
Cork and seal them.

Alternative method

For each pint of good vinegar allow a teaspoonful of salt, a small teaspoonful of peppercorns, and two chillies.
Boil these all up together, then let it get perfectly cold.
Pour the cold mixture on the seeds bottled as before.
Cork and seal well.
Keep from six weeks to two months before using.

Original Text · last edited 4 days ago

— seeds, pickled.—Gather the seeds before they are fully ripe, and whilst quite green. Wash them well in plenty of cold water, drying them gently in a clean, soft cloth, and put them when dry into glass bottles; for every pint of seeds take a teaspoonful of salt, two cloves, half a teaspoonful of finely scraped horseradish, and a leaf of green tarragon (or failing this a little tarragon vinegar), add to this sufficient good vinegar to cover the seeds thoroughly, and pour this mixture into the bottles, corking and sealing them. This is a very easy recipe, but the following, though entailing a little more trouble, is to my mind nicer: For each pint of good vinegar allow a teaspoonful of salt, a small teaspoonful of peppercorns, and two chillies, and boil these all up together, then let it get perfectly cold, when you pour it on the seeds bottled as before. Cork and seal well, and keep from six weeks to two months before using.

Notes

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