To pickle Asparagus

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For preparing asparagus
For the pickle
Instructions (13)
  1. Take the largest asparagus you can get, cut off the white ends, and with the green ends in spring-water.
  2. Put them in another clean water and let them lie two or three hours in it.
  3. Set a large broad stew-pan full of spring-water with a good large handful of salt on the fire.
  4. When it boils, put in the asparagus, not tied up, but loose, and not too many at a time, for fear you break the heads.
  5. Just scald them, and no more.
  6. Take them out with a broad skimmer and lay them on a cloth to cool.
  7. To a gallon of pickle, add two nutmegs, a quarter of an ounce of mace, and the same of whole white pepper.
  8. Put your asparagus in your jar.
  9. Pour the pickle hot over them.
  10. Cover them with a woolen cloth three or four times double.
  11. Let them stand a week and boil the pickle.
  12. Let them stand a week longer, boil the pickle again, and pour it on hot as before.
  13. When they are cold, cover them up close with a bladder and leather.
Original Text
To pickle Asparagus. TAKE the largeſt aſparagus you can get, cut off the white ends, and with the green ends in ſpring-water, then put them in another clean water, and let them lye two or three hours in it; then have a large broad ſtew-pan full of ſpring-water, with a good large handful of ſalt; ſet it on the fire and when it boils put in the graſs, not tied up, but looſe, and not too many at a time, for fear you break the heads. Juſt ſcald them, and no more, take them out with a broad ſkimmer, and lay them on a cloth to cool. Then for your pickle: To a gallon of vinegar put one quart of ſpring-water, and a handful of bay-ſalt; let them boil, then put your aſparagus in your jar, to a gallon of pickle, two nutmegs, a quarter of an ounce of mace, the ſame of whole white pepper, and pour the pickle hot over them. Cover them with a woolen cloth three or four times double, let them ſtand a week and boil the pickle. Let them ſtand a week longer, boil the pickle again, and pour it on hot as before. When they are cold, cover them up cloſe with a bladder and leather.
Notes
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