India Vickie

Ingredients

• 1|- gallons of the best malt vinegar
• 4 oz. whole mustard seed (bruised)
• 1 oz. peppercorns
• one teaspoonful of cayenne
• 2 oz. long pepper
• 4 oz. whole ginger (split)
• a handful of dry salt
• 4 oz. garlic

Method

1. 1

   Steep all vegetables in brine strong enough to float an egg for five days.

2. 2

   Transfer to fresh brine for another five days.

3. 3

   Strain and dry on a cloth overnight.

4. 4

   Pack into stone jars with spiced vinegar prepared by boiling the vinegar with the spices.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.

India Vickie. — For this pickle, all the vegetables used (and the greater the variety the better), should be steeped for five days in brine strong enough to float an egg, then they should be transferred to a fresh make of brine, and again steeped for five days, after which the vegetables must be strained from the brine, and left for a night on a clean cloth to dry. They are then put into stone jars with spiced vine- gar, prepared as below. Apples, green apricots, the thinnings of the vines, green gooseberries, unripe plums (stoned), cauliflower, broken up small, celery, cucumber (both cut into inch lengths), elder shoots, French beans, &c., can all be used, and can be put in as they come into season, only remember they must be pickled and dried as described above, in every case, before putting them into the vinegar. For the vinegar, boil 1|- gallons of the best malt vinegar, with 4oz. whole mustard seed (bruised), loz. peppercorns, and one teaspoonful of cayenne, for half an hour; now lay into it 2oz. long pepper, 4oz. whole ginger (split), a handful of dry salt, and 4oz. garlic.

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