Hot Pickles
From Royal Victoria cook book, 1900
Serves 20
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 67. The excerpt below is the record exactly as published.
HOT PICKLES.—Boil in 4 quarts vinegar $ pound salt, 4 ounces garlic, 4 ounces whole ginger, 2 ounces whole pepper, 2 ounces yellow mustard seed, $ ounce cayenne pepper, 4 ounces whole allspice
Cook this with the app: pantry check, scaling, and the assistant.