Artichoke Bottoms, 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 (5)
Instructions (6)
  1. Boil the artichokes until you can remove all the leaves, and clear the bottoms thoroughly from the choke, &c.
  2. Lay each as done in salt and water, and leave them in this for an hour.
  3. Lift them out on to a clean cloth and leave them till dry.
  4. Pack them in wide mouthed bottles, with a little mace and sliced nutmeg between them.
  5. Fill up with pure white wine vinegar previously scalded.
  6. If preferred, the vinegar may be just boiled up with the nutmeg and mace, and then when cold, strained on to the artichoke bottoms.
Original Text
Artichoke Bottoms, to pickle.—Boil the artichokes until you can remove all the leaves, and clear the bottoms thoroughly from the choke, &c. Lay each as done in salt and water, and leave them in this for an hour; then lift them out on to a clean cloth and leave them till dry, when you pack them in wide mouthed bottles, with a little mace and sliced nutmeg between them and then fill up with pure white wine vinegar previously scalded. If preferred, the vinegar may be just boiled up with the nutmeg and mace, and then when cold, strained on to the artichoke bottoms.
Notes
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