Flavored Vinegar for Pickles

Ingredients

• a gallon of good malt vinegar
• about 10oz. of salt
• 2oz. to 3oz. of bruised ginger
• f oz. of mace
• 2oz. to 3oz. of shallots
• a teaspoonful of cayenne
• f oz. of mustard seed
• 1 oz, of turmeric

Method

1. 1

   Boil together the malt vinegar, salt, ginger, mace, shallots, cayenne, mustard seed, and turmeric.

2. 2

   Let simmer for 15 to 20 minutes, then cool and store in a stone jar.

3. 3

   Add fresh vegetables as they ripen.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

a gallon of good malt vinegar, about lOoz. of salt, 2oz. to 3oz. of bruised ginger, |oz. of mace, 2oz. to 3oz. of shallots, a teaspoonful of cayenne, foz. of mustard seed, and 1 oz, of turmeric

Cook this with the app: pantry check, scaling, and the assistant.