the outside. Boil together half a gallon of vinegar
for every hundred walnuts, with a tea-spoonful of
salt, 2oz. black pepper, 3oz. bruised ginger, a drachm
of mace, and from £ to -|oz. of cloves stuck in two
or three small onions, and 4oz. mustard seed✪ Pickled Walnuts. Let
this all boil together for five minutes, have the wal-
nuts packed in a stone jar, and pour the vinegar, &c.
over them straight off the fire. When this is all quite
cold, cover down closely and keep in a dry place. Be
careful to have the walnuts always covered with the
vinegar, adding fresh, when necessary, but always
boiling this up, before adding it to the pickle.
4
CHAPTER VIII.
PICKLES ( Continued ).
One form of pickle seldom if ever seen, liere, though
a great favourite abroad, is pickled fruit, and, strange
though the idea may sound, the result is undeniably
toothsome. The vinegar used must, needless to say,
be of the finest quality, white wine vinegar being
decidedly the best; the bottles or jars used (which
are nicest if Ryland’s), must be thoroughly cleaned,
and scalded out, and then kept in a dry, warm place-
out- of the dust for three or four days to air and dry
perfectly. Make a pickle with one and a half pints
of best vinegar, three quarters of a pint of light white
wine, some broken up cinnamon, and a dozen or so
of cloves, and when this is all boiling lay in the fruit
(this quantity of pickle is for 3 fib. to 41b. of fruit✪ Pickled Fruit),
and let it cook in the vinegar, &c., for five minutes ;
then lift them out with a skimmer, and place them
in the jars, after draining them lightly ; now boil up
the pickle again, and pour over the fruit whilst still
warm, close tightly, and store in a cool dry place. Or
try the following :
Cherries in vinegar. — Pick over the fruit, after
stalking it, and pack it in glass jars ; now boil some
110
PICKLES AND PRESERVES.
best vinegar with a good pinch of sugar, a few cloves,
and some peppercorns (say seven or eight of each to
each pint of vinegar used), let it cool, then pour it
whilst still warm, on to the packed fruit, and cover
down. Small plums can also be done in this way.
Apricots in vinegar. — Boil three quarters of a pint
of best vinegar with 21b. of sugar ; after the latter is
thoroughly dissolved, skim it well, and lay in the
apricots, peeled, halved and stoned ; let them get
thoroughly hot, then drain them from the pickle and
pack them in jars, strewing them as you pack them,
with |oz. coarsely pounded and mixed cinnamon and
cloves between the layers of fruit ; then boil up the
vinegar drained from them with a few Jamaica pep-
pers, and pour it, when just hot, on to the fruit,
close down the jars, and put them aside. After two
or three days, pour off the liquor, let it just boil up
again, then return it to the jars, and close these
down very tightly. ✪ Large Plums in Pickle
Page 54 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the outside. Boil together half a gallon of vinegar for every hundred walnuts, with a tea-spoonful of salt, 2oz. black pepper, 3oz. bruised ginger, a drachm of mace, and from £ to -|oz. of cloves stuck in two or three small onions, and 4oz. mustard seed. Let this all boil together for five minutes, have the walnuts packed in a stone jar, and pour the vinegar, &c. over them straight off the fire. When this is all quite cold, cover down closely and keep in a dry place. Be careful to have the walnuts always covered with the vinegar, adding fresh, when necessary, but always boiling this up, before adding it to the pickle.
CHAPTER VIII.
PICKLES ( Continued ).
One form of pickle seldom if ever seen, liere, though a great favourite abroad, is pickled fruit, and, strange though the idea may sound, the result is undeniably toothsome. The vinegar used must, needless to say, be of the finest quality, white wine vinegar being decidedly the best; the bottles or jars used (which are nicest if Ryland’s), must be thoroughly cleaned, and scalded out, and then kept in a dry, warm placeout- of the dust for three or four days to air and dry perfectly. Make a pickle with one and a half pints of best vinegar, three quarters of a pint of light white wine, some broken up cinnamon, and a dozen or so of cloves, and when this is all boiling lay in the fruit (this quantity of pickle is for 3 fib. to 41b. of fruit), and let it cook in the vinegar, &c., for five minutes ; then lift them out with a skimmer, and place them in the jars, after draining them lightly ; now boil up the pickle again, and pour over the fruit whilst still warm, close tightly, and store in a cool dry place. Or try the following :
Cherries in vinegar. — Pick over the fruit, after stalking it, and pack it in glass jars ; now boil some
best vinegar with a good pinch of sugar, a few cloves, and some peppercorns (say seven or eight of each to each pint of vinegar used), let it cool, then pour it whilst still warm, on to the packed fruit, and cover down. Small plums can also be done in this way.
Apricots in vinegar. — Boil three quarters of a pint of best vinegar with 21b. of sugar ; after the latter is thoroughly dissolved, skim it well, and lay in the apricots, peeled, halved and stoned ; let them get thoroughly hot, then drain them from the pickle and pack them in jars, strewing them as you pack them, with |oz. coarsely pounded and mixed cinnamon and cloves between the layers of fruit ; then boil up the vinegar drained from them with a few Jamaica peppers, and pour it, when just hot, on to the fruit, close down the jars, and put them aside. After two or three days, pour off the liquor, let it just boil up again, then return it to the jars, and close these down very tightly.
Records on this page
Pickled WalnutsPickled FruitCherries in VinegarLarge Plums in PickleApricots in Vinegar