Pickled 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 (9)

for the shoots

young shoots of elder, about the beginning or middle of May ↝ Taro shoots, raw [Vegetables and Vegetable Products]
strong brine of salt and beer one night ↝ Salt, table, iodized [Spices and Herbs]
strong brine of salt and beer one night ↝ Beer [Beer]

for the pickle

half gooseberry vinegar, and half ale allegar ↝ Gooseberries, raw [Fruits and Fruit Juices]
half gooseberry vinegar, and half ale allegar ↝ Vinegar, distilled [Spices and Herbs]
one ounce of long pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
one ounce of sliced ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a few corns of Jamaica pepper
a little mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (9)

Prepare the elder shoots: take the middle of the stalk, peel off the outer rind.
Soak the prepared shoots in a strong brine of salt and beer overnight.
Dry the shoots in a cloth.
Make the pickle: combine half gooseberry vinegar and half ale vinegar.
To every quart of pickle, add one ounce of long pepper, one ounce of sliced ginger, a few corns of Jamaica pepper, and a little mace.
Boil the pickle mixture.
Pour the hot pickle over the dried shoots in a jar.
Stop the jar close up.
Set the jar by the fire for twenty-four hours, stirring it very often.

Original Text

TAKE the young shoots of elder, about the beginning or middle of May, take the middle of the stalk, the top is not worth doing, peel off the out rind, and lay them in a strong brine of salt and beer one night, dry them in a cloth single, in the mean time make a pickle of half gooseberry vinegar, and half ale allegar; to every quart of pickle put one ounce of long pepper, one ounce of sliced ginger, a few corns of Jamaica pepper, a little mace, boil it, and pour it hot upon the shoots, and stop the jar close up, and set it by the fire twenty-four hours, stirring it very often.

Notes

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