To pickle young Suckers, or young Artichokes

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (9)

main ingredients

young suckers, pare them very nicely, all the hard ends of the leaves and stalks ↝ Fish, sucker, white, raw [Finfish and Shellfish Products]
young Artichokes, before the Leaves are hard ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]

for scalding

salt and water ↝ Salt, table, iodized [Spices and Herbs]
salt and water ↝ Water, tap [Tap water]

for pickling

two or three blades of large mace ↝ Spices, mace, ground [Spices and Herbs]
a nutmeg sliced thin ↝ Oil, nutmeg butter [Fats and Oils]
distilled vinegar ↝ Vinegar, distilled [Spices and Herbs]
the sugar vinegar of your own making ↝ Vinegar [Mustard and other condiments]
salt spring water ↝ Beverages, water, bottled, POLAND SPRING [Beverages]

Instructions (5)

Take young suckers, pare them very nicely, all the hard ends of the leaves and stalks.
Just scald them in salt and water.
When they are cold, put them into little glass bottles.
Add two or three blades of large mace and a nutmeg sliced thin.
Fill them either with distilled vinegar, or the sugar vinegar of your own making, with salt spring water.

Original Text

To pickle young Suckers, or young Artichokes, before the Leaves are hard.
TAKE young suckers, pare them very nicely, all the hard ends of the leaves and stalks, just scald them in salt and water, and when they are cold, put them into little glass bottles, with two or three blades of large mace and a nutmeg sliced thin, fill them either with distilled vinegar, or the sugar vinegar of your own making, with salt spring water.

Notes

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