Mixed Pickle

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Pickle Liquor
Vegetables
Instructions (14)
  1. Have a large jar with a tightly-fitting lid.
  2. Mix the mustard, turmeric, pepper, and cayenne with a little vinegar to a smooth paste, ensuring no lumps remain.
  3. Add this paste to the rest of the vinegar in the jar and mix well.
  4. Keep the liquor in a warm place.
  5. Stir the liquor thoroughly every morning for a month with a wooden spoon.
  6. Gather vegetables on a dry day when they come into season.
  7. Merely wipe the vegetables with a cloth to free them from moisture.
  8. Add the prepared vegetables to the pickle liquor.
  9. Divide cauliflowers into small bunches before adding.
  10. Add all vegetables raw.
  11. Continue adding vegetables as they come into season until the end of the season.
  12. Store the pickle in jars and tie over with bladder.
  13. Keep a wooden spoon tied to the jar.
  14. Stir the contents every morning.
Original Text
MIXED PICKLE. (Very Good.) 471. INGREDIENTS.—To each gallon of vinegar allow 1/4 lb. of bruised ginger, 1/4 lb. of mustard, 1/4 lb. of salt, 2 oz. of mustard-seed, 1-1/2 oz. of turmeric, 1 oz. of ground black pepper, 1/4 oz. of cayenne, cauliflowers, onions, celery, sliced cucumbers, gherkins, French beans, nasturtiums, capsicums. Mode.—Have a large jar, with a tightly-fitting lid, in which put as much vinegar as required, reserving a little to mix the various powders to a smooth paste. Put into a basin the mustard, turmeric, pepper, and cayenne; mix them with vinegar, and stir well until no lumps remain; add all the ingredients to the vinegar, and mix well. Keep this liquor in a warm place, and thoroughly stir every morning for a month with a wooden spoon, when it will be ready for the different vegetables to be added to it. As these come into season, have them gathered on a dry day, and, after merely wiping them with a cloth, to free them from moisture, put them into the pickle. The cauliflowers, it may be said, must be divided into small bunches. Put all these into the pickle raw, and at the end of the season, when there have been added as many of the vegetables as could be procured, store it away in jars, and tie over with bladder. As none of the ingredients are boiled, this pickle will not be fit to eat till 12 months have elapsed. Whilst the pickle is being made, keep a wooden spoon tied to the jar; and its contents, it may be repeated, must be stirred every morning. Seasonable.—Make the pickle-liquor in May or June, as the season arrives for the various vegetables to be picked.
Notes
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