India Pickle, called Picolili. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
main ingredients
liquid base
Instructions (15)
  1. Lay one pound of ginger in salt and water for a whole night; then scrape and cut it in thin slices, and lay them in the sun to dry; put them into a jar till the other ingredients are ready.
  2. Peel two pounds of garlic, and cut it in thin slices; cover it with salt for three days; drain it well from the brine, and dry it as above directed.
  3. Take young cabbages, cut them in quarters, salt them for three days, and dry them as above.
  4. Do the same with cauliflowers, celery, and radishes, scraping the latter and leaving the tops of the celery on.
  5. Do the same with French beans, and asparagus, which last two must be salted only two days, and dried in the same manner.
  6. Take long pepper and salt it, but do not dry it too much.
  7. Put three ounces of turmeric, and a quarter of a pound of mustard seed finely bruised into a stone jar, and pour on them a gallon of strong vinegar.
  8. Look at it now and then, and if you see occasion add more vinegar.
  9. Proceed in the same manner with plums, peaches, melons, apples, cucumbers.
  10. Artichoke bottoms must be pared and cut raw; then salt them, and give them just one gentle boil, putting them into the water when hot.
  11. Never do red cabbage or walnuts.
  12. The more every thing is dried, the plumper it will become in the vinegar.
  13. Put in a pound or two of whole garlic prepared as above to act as a pickle.
  14. You need never empty the jar, as the pickle keeps; but as things come into season, do them and throw them in, observing that the vinegar always covers them.
  15. If the ingredients cannot be conveniently dried by the sun, you may do them by the fire, but the sun is best.
Original Text
India Pickle, called Picolili. No. 1. Lay one pound of ginger in salt and water for a whole night; then scrape and cut it in thin slices, and lay them in the sun to dry; put them into a jar till the other ingredients are ready. Peel two pounds of garlic, and cut it in thin slices; cover it with salt for three days; drain it well from the brine, and dry it as above directed. Take young cabbages, cut them in quarters, salt them for three days, and dry them as above; do the same with cauliflowers, celery, and radishes, scraping the latter and leaving the tops of the celery on, French beans, and asparagus, which last two must be salted only two days, and dried in the same manner. Take long pepper and salt it, but do not dry it too much, three ounces of turmeric, and a quarter of a pound of mustard seed finely bruised; put these into a stone jar, and pour on them a gallon of strong vinegar; look at it now and then, and if you see occasion add more vinegar. Proceed in the same manner with plums, peaches, melons, apples, cucumbers; artichoke bottoms must be pared and cut raw; then salt them, and give them just one gentle boil, putting them into the water when hot. Never do red cabbage or walnuts. The more every thing is dried, the plumper it will be[350]come in the vinegar. Put in a pound or two of whole garlic prepared as above to act as a pickle. You need never empty the jar, as the pickle keeps; but as things come into season, do them and throw them in, observing that the vinegar always covers them. If the ingredients cannot be conveniently dried by the sun, you may do them by the fire, but the sun is best.
Notes
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