Fruit, 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 (27)

Fruit for pickling

green fruit thus thinned out, such as apricots, apples (green and young), nectarines, peaches, plums, &c. ↝ Apricots, raw [Fruits and Fruit Juices]
green fruit thus thinned out, such as apricots, apples (green and young), nectarines, peaches, plums, &c. ↝ Apple, raw [Apples]
green fruit thus thinned out, such as apricots, apples (green and young), nectarines, peaches, plums, &c. ↝ Nectarines, raw [Fruits and Fruit Juices]
green fruit thus thinned out, such as apricots, apples (green and young), nectarines, peaches, plums, &c. ↝ Peach, raw [Peaches and nectarines]
green fruit thus thinned out, such as apricots, apples (green and young), nectarines, peaches, plums, &c. ↝ Plums, raw [Fruits and Fruit Juices]

Vegetables for pickling

gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
cucumbers (cut in 1/2in. rings, and the seeds removed) ↝ Cucumber, raw [Other vegetables and combinations]
nasturtiums ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
young carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip radishes ↝ Radishes, raw [Vegetables and Vegetable Products]
cauliflower broken into sprays ↝ Cauliflower, raw [Vegetables and Vegetable Products]
little onions ↝ Onions, raw [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]

Vinegar base

cold vinegar ↝ Vinegar [Mustard and other condiments]

Spice mixture for pickling liquid

to a gallon of vinegar ↝ Vinegar [Mustard and other condiments]
4oz. each of black and white pepper ↝ Spices, pepper, black [Spices and Herbs]
4oz. each of black and white pepper ↝ Spices, pepper, white [Spices and Herbs]
4oz. each of black and white pepper, ginger, and mixed spice (mace, allspice, cloves) ↝ Ginger root, raw [Vegetables and Vegetable Products]
4oz. each of black and white pepper, ginger, and mixed spice (mace, allspice, cloves) ↝ Spices, mace, ground [Spices and Herbs]
4oz. each of black and white pepper, ginger, and mixed spice (mace, allspice, cloves) ↝ Spices, allspice, ground [Spices and Herbs]
4oz. each of black and white pepper, ginger, and mixed spice (mace, allspice, cloves) ↝ Garlic, raw [Vegetables and Vegetable Products]
1/2lb. yellow mustard seed ↝ Mustard, prepared, yellow [Spices and Herbs]
one nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
two sticks of horseradish ↝ Horseradish [Mustard and other condiments]
2oz. of salt ↝ Salt, table, iodized [Spices and Herbs]
5oz. of chillies
4oz mustard flour, mixed to a smooth paste with a little of the vinegar. ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (7)

When the fruit trees require thinning in the spring, collect all the green fruit thus thinned out, such as apricots, apples (green and young), nectarines, peaches, plums, &c., and throw them as gathered into a pan of cold vinegar.
Then collect every sort of vegetable, such as gherkins, cucumbers (cut in 1/2in. rings, and the seeds removed), nasturtiums, young carrots, turnip radishes, cauliflower broken into sprays, little onions, French beans, &c., and put these also into the cold vinegar.
Let these all stand till September or October.
To a gallon of vinegar add 4oz. each of black and white pepper, ginger, and mixed spice (mace, allspice, cloves), 1/2lb. yellow mustard seed, one nutmeg grated, two sticks of horseradish, 2oz. of salt, 5oz. of chillies, and 4oz. mustard flour, mixed to a smooth paste with a little of the vinegar.
Boil this all up together.
Put it into jars and cover down when cold.
Mind there is enough liquid to cover it all well.

Original Text

Fruit, to pickle.—When the fruit trees require thinning in the spring, collect all the green fruit thus thinned out, such as apricots, apples (green and young), nectarines, peaches, plums, &c., and throw them as gathered into a pan of cold vinegar; then collect every sort of vegetable, such as gherkins, cucumbers (cut in ½in. rings, and the seeds removed), nasturtiums, young carrots, turnip radishes, cauliflower broken into sprays, little onions, French beans, &c., and put these also into the cold vinegar. Let these all stand till September or October, when to a gallon of vinegar you add 4oz. each of black and white pepper, ginger, and mixed spice (mace, allspice, cloves), ½lb. yellow mustard seed, one nutmeg grated, two sticks of horseradish, 2oz. of salt, 5oz. of chillies, and 4oz. mustard flour, mixed to a smooth paste with a little of the vinegar. Boil this all up together, put it into jars and cover down when cold. Mind there is enough liquid to cover it all well. This is often called Piccalilli.

Notes

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