Indian Pickle, or Piccalillo

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (17)
vegetables for pickling
for drying
for layering
for the first pickling liquid
for the second pickling liquid
Instructions (19)
  1. Prepare the vegetables: take a cauliflower, a white cabbage, a few small cucumbers, radish-pods, kidney-beans, and a little beetroot, or any other thing commonly pickled.
  2. Put the prepared vegetables into a hair sieve.
  3. Throw a large handful of salt over them.
  4. Set them in the sun, or before the fire, for three days to dry, until all the water is run out of them.
  5. Put the dried vegetables into a large earthen pot in layers.
  6. Between every layer, put a handful of brown mustard-seed.
  7. Prepare the first pickling liquid: take as much ale allegar as will cover the vegetables.
  8. To every four quarts of allegar, add an ounce of turmeric.
  9. Boil the turmeric and allegar together.
  10. Pour the hot liquid upon your pickle.
  11. Let it stand for twelve days upon the hearth, or until the pickles are of a bright yellow colour, and most of the allegar is sucked up.
  12. Prepare the second pickling liquid: take two quarts of strong ale allegar.
  13. Add an ounce of mace, the same of white pepper, a quarter of an ounce of cloves, and the same of long pepper and nutmeg.
  14. Beat all the spices together.
  15. Boil the spices in the allegar for ten minutes.
  16. Pour this second liquid upon your pickles.
  17. Add four ounces of peeled garlick.
  18. Tie the pot close down.
  19. Set it by for use.
Original Text
Indian Pickle, or Piccalillo. TAKE a cauliflower, a white cabbage, a few small cucumbers, radish-pods. kidney-beans, and a little beet- root, or any other thing commonly pickled. Put them into a hair sieve, and throw a large handful of salt over them. Set them in the sun, or before the fire, for three days to dry. When all the water is run out of them, put them into a large earthen pot in layers, and between every layer put a handful of brown mustard-seed. Then take as much ale allegar as you think will cover it, and to every four quarts of allegar put an ounce of turmeric. Boil them together, and put it hot upon your pickle.— Let it stand twelve days upon the hearth, or till the pickles are of a bright yellow colour, and most of the allegar sucked up. Then take two quarts of strong ale allegar, an ounce of mace, the same of white pepper, a quarter of an ounce of cloves, and the same of long pepper and nutmeg. Beat them all together, and boil them ten minutes in the allegar. Then pour it upon your pickles, with four ounces of peeled garlick. Tie it close down, and set it by for use.
Notes
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