To pickle PARSLEY green

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
parsley
brine
brine
preservation liquid
preservation liquid
pickling liquid
Instructions (12)
  1. Take a large quantity of curled parsley.
  2. Make a strong salt and water to bear an egg.
  3. Put in your parsley and let it stand a week.
  4. Then take it out to drain.
  5. Make a fresh salt and water as before, and let it stand another week.
  6. Then drain it very well.
  7. Put it in spring water, and change it every day for three days.
  8. Scald it in hard water till it becomes green.
  9. Take it out and drain it quite dry.
  10. Boil a quart of distilled vinegar a few minutes, with two or three blades of mace, a nutmeg sliced, and a shallot or two.
  11. When it is quite cold pour it on your parsley, with two or three slices of horse-radish.
  12. Keep it for use.
Original Text
To pickle PARSLEY green. TAKE a large quantity of curled parsley, make a strong salt and water to bear an egg, put in your parsley, let it stand a week, then take it out to drain, make a fresh salt and water as before, let it stand another week, then drain it very well, put it in spring water, and change it every day for three days, and scald it in hard water till it becomes green, take it out and drain it quite dry, boil a quart of distilled vinegar a few minutes, with two or three blades of mace, a nutmeg sliced, and a shallot or two; when it is quite cold pour it on your parsley, with two or three slices of horse-radish, and keep it for use.
Notes
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