Mustard Pickle [357]

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.
Yield
3.0 quarts
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Vegetables
Brine and Vinegar
Spices
Thickener and Flavor
Instructions (7)
  1. Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt them together, and let them stand in the salt for a few days.
  2. Take them up in a strainer that the brine may run off; put them in a jar that will hold three quarts.
  3. Take enough vinegar to cover them; boil it up, pour it on them, and cover it till next day.
  4. Pour the vinegar off, take the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica pepper, each one ounce; boil them up together, let the liquor stand till cold.
  5. Mix four tea-spoonfuls of turmeric, and six ounces of flour of mustard, which pour on them cold.
  6. Cover the pickle up close; let it stand three weeks; and it will be fit for use.
  7. The spices must be put in whole.
Original Text
Mustard Pickle. Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt them together, and let them stand in the salt for a few days. Then take them up in a strainer that the brine may run off; put them in a jar that will hold three quarts; take enough vinegar to cover them; boil it up, pour it on them, and cover it till next day. Pour the vinegar off, take the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica pepper, each one ounce; boil them up together, let the liquor stand till cold; then mix four tea-spoonfuls of turmeric, and six ounces of flour of mustard, which pour on them cold. Cover the pickle up close; let it stand three weeks; and it will be fit for use. The spices must be put in whole. [357]
Notes
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