Universal Pickle

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

6 quarts of vinegar ↝ Vinegar [Mustard and other condiments]
1 lb. of salt ↝ Salt, table, iodized [Spices and Herbs]
1/4 lb. of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 oz. of mace ↝ Spices, mace, ground [Spices and Herbs]
1/2 lb. of shalots
1 tablespoonful of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
2 oz. of mustard-seed ↝ Spices, mustard seed, ground [Spices and Herbs]
1-1/2 oz. of turmeric ↝ Spices, turmeric, ground [Spices and Herbs]
whatever vegetables you choose, such as radish-pods, French beans, cauliflowers, gherkins, &c. &c. ↝ Raw vegetable, NFS [Other vegetables and combinations]

Instructions (3)

Boil all the ingredients together for about 20 minutes.
When cold, put them into a jar with whatever vegetables you choose, such as radish-pods, French beans, cauliflowers, gherkins, &c. &c., as these come into season.
Put them in fresh as you gather them, having previously wiped them perfectly free from moisture and grit.

Original Text

UNIVERSAL PICKLE.

533. INGREDIENTS.—To 6 quarts of vinegar allow 1 lb. of salt, 1/4 lb. of ginger, 1 oz. of mace, 1/2 lb. of shalots, 1 tablespoonful of cayenne, 2 oz. of mustard-seed, 1-1/2 oz. of turmeric.

Mode.—Boil all the ingredients together for about 20 minutes; when cold, put them into a jar with whatever vegetables you choose, such as radish-pods, French beans, cauliflowers, gherkins, &c. &c., as these come into season; put them in fresh as you gather them, having previously wiped them perfectly free from moisture and grit. This pickle will be fit for use in about 8 or 9 months.

Time.—20 minutes.

Seasonable.—Make the pickle in May or June, to be ready for the various vegetables.

Note.—As this pickle takes 2 or 3 months to make,—that is to say, nearly that time will elapse before all the different vegetables are added,—care must be taken to keep the jar which contains the pickle well covered, either with a closely-fitting lid, or a piece of bladder securely tied over, so as perfectly to exclude the air.

Notes

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