Gbbbn Picklb, No. 2 (Quickly Made)

Ingredients

• Two pounds of sugar
• half an ounce of cloves
• two ounces of celery-seed
• half an ounce of mace
• four ounces of white ginger
• four ounces of white mustard-seed
• four ounces of pepper (red and black)
• two ounces of allspice
• one pint of onions or garlic sliced or chopped
• one lemon cut in thin slices

Method

1. 1

   Combine all ingredients in a pot with one gallon of vinegar.

2. 2

   Heat until the flavoring has infused and the vegetables are tender.

3. 3

   Once cooled, store tightly to exclude air.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 120. The excerpt below is the record exactly as published.

Gbbbn Picklb, No. 2. (Quickly Made.) Two pounds of sugar, half an ounce of cloves, two ounces of celery -seed, half an ounce of mace, four ounces of white ginger, four ounces of white mustard-seed, four ounces of pepper (red and black), two ounces of allspice; put of horseradish, dried and sliced, as much as you can grasp in one hand ; one lemon cut in thin slices, and the seed extracted ; one pint of onions or garlic sliced or chopped. The above seasoning is meant for one gallon of vinegar, a greater or less quantity to be proportioned accordingly; the vegetables to be prepared in the usual way. It is better to put all together on the fire until the flavoring has struck well through the pickles and they are tender. When cold, tie up closely, and be careful to exclude the air always. A good house-keeper is always watchful of her pickle-pots, and if there is any tendency to mould or ferment pours off the vinegar, scalds and skims it, add- ing fresh, and stronger if it can be procured. Isabblla'b Cabbagb Picklb. (Very Good.) Oet the hardest small heads of cabbage that you can, and cut them into quarters ; put them in a kettle, and sprinkle over them a little salt ; set them on a slow fire, and let them simmer gently till done — that is to say, tender ; then take them out of the water and let them stand till the next day. Take as much vinegar as will cover them, with one table-spoonful of turmeric, and scald them; let them stand in it a day; then take them out and let them drain. Next, take what flavoring you like of sugar, seeds, onion and spices, with as much vinegar as VmOINIA COOKERY-BOOK. 365 will fill Up your pot; put them on the fire together, and when they have come to a boil pour them, scalding hot, over the cabbages, placed in a pickle-jar ready to receive the bath. You should be careful not to let the cabbage get too done, else the leaves will come apart and drop to pieces. Green Mangoes. For this purpose small cantaloupes or watermelons are generally pulled when so late in the season that there is no possibility of their ripening. Occasionally large cucum- bers, having their seeds scraped out, are stuffed mango fashion. They are to be greened as other pickles by lying in brine between layers of grape-leaves ; prepare for their stuffing half a pound of white ginger soaked in salt-water till soft, half a pound of horseradish scraped, and soaked twelve hours, a pint of garlic soaked and dried, a pint of onions chopped into small pieces ; scrape your melons clean of seed, fill them with salt, and let them remain three days ; on the fourth, wipe them quite dry. In addition to the above condiments, collect two ounces of long pepper, dried and salted, half an ounce of conmion black pepper, a table-spoonful each of mace, cloves, and two ounces of celery-seed

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