Paco Lilla, or Indian Pickle

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
for the pickle
for pickling vegetables and fruits
for greening the pickle
for walnuts
Instructions (12)
  1. Lay a pound of race-ginger in water one night; then scrape it, and cut it in thin slices, and put to it some salt, and let it stand in the sun to dry.
  2. Take long pepper two ounces, and do it as the ginger.
  3. Take a pound of garlic, and cut it in thin slices, and salt it, and let it stand three days; then wash it well, and let it be salted again, and stand three days more; then wash it well and drain it; and put it in the sun to dry.
  4. Take a quarter of a pound of mustard-seeds bruised, and half a quarter of an ounce of turmerick.
  5. Put these ingredients, when prepared, into a large stone or glass jar, with a gallon of very good white wine vinegar, and stir it very well for a fortnight, and tie it up close.
Pickling vegetables and fruits
  1. Put white cabbage, cut in quarters, in a brine of salt and water for three days.
  2. Boil fresh salt and water, and just put in the cabbage to scald, and press out the water, and put it in the sun to dry.
  3. Dry cauliflowers, cucumbers, melons, apples, French beans, plumbs, or any sort or fruit in the same manner.
  4. Take care they are all well dried before you put them into the pickle.
  5. You need never empty the jar, but as the things come in season, put them in, and supply it with vinegar as often as there is occasion.
Greening the pickle
  1. If you would have your pickle look green, leave out the turmerick, and green them as usual, and put them into this pickle cold.
Pickling walnuts
  1. In the above, you may do walnuts in a jar by themselves: put the walnuts in without any preparation, tied close down, and kept some time.
Original Text
To make Paco Lilla, or Indian Pickle, same the Mangoes come over in. LAY a pound of race-ginger in water one night; then scrape it, and cut it in thin slices, and put to it some salt, and let it stand in the sun to dry; take long pepper two ounces, and do it as the ginger. Take a pound of garlic, and cut it in thin slices, and salt it, and let it stand three days; then wash it well, and let it be salted again, and stand three days more; then wash it well and drain it; and put it in the sun to dry. Take a quarter of a pound of mustard-seeds bruised, and half a quarter of an ounce of turmerick: put these ingredients, when prepared, into a large stone or glass jar, with a gallon of very good white wine vinegar, and stir it very well for a fortnight, and tie it up close. In this pickle you may put white cabbage, cut in quarters, and put in a brine of salt and water for three days, and then boil fresh salt and water, and just put in the cabbage to scald, and press out the water, and put it in the sun to dry, in the same manner as you do cauliflowers, cucumbers, melons, apples, French beans, plumbs, or any sort or fruit. Take care they are all well dried before you put them into the pickle: you need never empty the jar, but as the things come in season, put them in, and supply it with vinegar as often as there is occasion. If you would have your pickle look green, leave out the turmerick, and green them as usual, and put them into this pickle cold. In the above, you may do walnuts in a jar by themselves: put the walnuts in without any preparation, tied close down, and kept some time.
Notes
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