To pickle ELDER SHOOTS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For pickling elder shoots

elder shoots when they are the thickness of a pipe-shank
salt and water all night ↝ Salt, table, iodized [Spices and Herbs]
mustard seed ↝ Spices, mustard seed, ground [Spices and Herbs]
scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a few shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a little white beet root ↝ Beets, raw [Vegetables and Vegetable Products]
cauliflowers pulled in small pieces ↝ Cauliflower, raw [Vegetables and Vegetable Products]
boiling allegar

Instructions (8)

Gather elder shoots when they are the thickness of a pipe-shank.
Put the elder shoots into salt and water all night.
Put the elder shoots into stone jars in layers.
Strew mustard seed, scraped horse-radish, shallots, white beet root, and cauliflowers pulled in small pieces between every layer.
Pour boiling allegar upon the contents of the jars.
Scald the contents three times.
Tie a leather over the jars.
Keep the jars in a dry place.

Original Text

To pickle ELDER SHOOTS.

GATHER your elder shoots when they are the thickness of a pipe-shank, put them into salt and water all night, then put them into stone jars in layers, and betwixt every layer strew a little mustard seed and scraped horse-radish, a few shallots, a little white beet root, and cauliflowers pulled in small pieces, then pour boiling allegar upon it, and scald it three times and it will be like piccalillo, or Indian pickle, tie a leather over it and keep it in a dry place.

Notes

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