Asparagus, to pickle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

For the asparagus

Well clean and scrape the heads, removing the tough part of the white ↝ Asparagus, raw [Vegetables and Vegetable Products]
lay the part to be preserved in cold spring water for two hours ↝ Water, tap [Tap water]
boil some fresh spring or filtered water in a large pan with a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
just scald them, lifting them out as soon as they are done with a skimmer, and lay them on a clean cloth. ↝ Asparagus, raw [Vegetables and Vegetable Products]
Have ready a boiling pickle, prepared as below ↝ Pickles, dill [Olives, pickles, pickled vegetables]
pour on the spiced vinegar ↝ Vinegar [Mustard and other condiments]
covered with a three or four times folded linen cloth

For the vinegar

boil up two gallons of best white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
with 1 oz. baysalt
1/2 oz. each of mace ↝ Spices, mace, ground [Spices and Herbs]
1/2 oz. each of white peppercorns
and two nutmegs ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (13)

Clean and scrape the asparagus heads, removing the tough part of the white.
Lay the asparagus in cold spring water for two hours.
Meanwhile, boil fresh spring or filtered water in a large pan with salt.
When the water is boiling, put in the asparagus a few pieces at a time, loose, and scald them.
Lift them out as soon as they are done with a skimmer and lay them on a clean cloth.
Have a boiling pickle ready, prepared as below.
As soon as the asparagus is cold, lay it into jars and pour on the spiced vinegar.
Let it stand, covered with a three or four times folded linen cloth, for a week.
Pour off the vinegar, boil it up again sharply, and again pour this on the asparagus.
Let it stand a week again, and repeat this boiling up a second time.
Cover down closely with cork and bladder, or seal it well.

For the vinegar

Boil up two gallons of best white wine vinegar with 1 oz. baysalt, 1/2 oz. each of mace and white peppercorns, and two nutmegs.
Use when boiling.

Original Text

Asparagus, to pickle.—Well clean and scrape the heads, removing the tough part of the white; lay the part to be preserved in cold spring water for two hours; meanwhile boil some fresh spring or filtered water in a large pan with a handful of salt, and when this is boiling put in the asparagus a few pieces at a time, loose, and just scald them, lifting them out as soon as they are done with a skimmer, and lay them on a clean cloth. Have ready a boiling pickle, prepared as below, and as soon as the asparagus is cold lay it into jars, and pour on the spiced vinegar; let it all stand, covered with a three or four times folded linen cloth, for a week, then pour off the vinegar, boil it up again sharply, and again pour this on the asparagus. Again let it stand a week, and repeat this boiling up a second time, then cover down closely with cork and bladder, or seal it well. For the vinegar: boil up two gallons of best white wine vinegar, with 1 oz. baysalt, ½ oz. each of mace and white peppercorns and two nutmegs. Use when boiling.

Notes

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