To make the Pickle

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Pickle base

a gallon of the best vinegar ↝ Vinegar [Mustard and other condiments]
one quart of water ↝ Water, tap [Tap water]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
an ounce of pepper ↝ Spices, pepper, black [Spices and Herbs]

Vegetables for the jar

a quarter of a pound of ginger cut it in pieces, salt it, let it stand a week ↝ Ginger root, raw [Vegetables and Vegetable Products]
half a pound of mustard-seed, wash it, and lay it to dry; when very dry, bottle half of it ↝ Spices, mustard seed, ground [Spices and Herbs]
a row of cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
a row of cauliflowers ↝ Cauliflower, raw [Vegetables and Vegetable Products]
beans ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
some black peppers ↝ Spices, pepper, black [Spices and Herbs]
Jamaica peppers
some ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
an ounce of the root of turmeric powdered ↝ Ginger root, raw [Vegetables and Vegetable Products]

Instructions (9)

Mix a gallon of the best vinegar, with one quart of water, and a handful of salt, and an ounce of pepper.
Boil them, and let it stand till it is cold.
Take a quarter of a pound of ginger, cut it in pieces, salt it, and let it stand a week.
Take half a pound of mustard-seed, wash it, and lay it to dry.
When very dry, bottle half of it.
When half is ready for the jar, lay a row of cabbage, a row of cauliflowers and beans.
Throw between every row your mustard-seed, some black peppers, Jamaica peppers, some ginger.
Mix an ounce of the root of turmeric powdered.
Put in the pickle, which must go over all.

Original Text

To make the Pickle.
Mix a gallon of the best vinegar, with one quart of water, and a handful of salt, and an ounce of pepper; boil them, let it stand till it is cold; then take a quarter of a pound of ginger cut it in pieces, salt it, let it stand a week; take half a pound of mustard-seed, wash it, and lay it to dry; when very dry, bottle half of it; when half is ready for the jar, lay a row of cabbage, a row of cauliflowers and beans; and throw betwixt every row your mustard-seed, some black peppers, Jamaica peppers, some ginger; mix an ounce of the root of turmeric powdered; put in the pickle, which must go over all. It is best when it has been made two years, though it may be used the first year.

Notes

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