English Pickles
From The hearthstone; or, Life at home, 1883
Serves 10
In a few days they are fit for use.
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 332. The excerpt below is the record exactly as published.
English Pickles. — Put the cucumbers in brine strong enough to bear up a raw potato. Let them remain nine days ; then pour off the brine and scald it ; pour it on again, scalding hot ; cover closely. Do 514 THE hearthstone; or, life at home. this every morning for three days ; then place them in cold, fresh water, and leave them over night; drain them, and place in stone jars, and put over them scraped horseradish, a handful of whole cloves, one tablespoonful of whole allspice, a quart of nasturtiums, a teacup of mixed white mustard-seed, a teacup of black mustard-seed, an onion and five or six red peppers
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