Indian Pickle

Ingredients

• cauliflowers
• carrots
• onions
• turnips
• cucumbers
• two white cabbages
• four quarts of vinegar
• two ounces of flour of mustard
• two ounces of ginger
• four ounces of black pepper-corns
• half an ounce of cloves
• some scraped horse-radish
• a few eschalots
• a few Cayenne pepper-pods

Method

1. 1

   Divide vegetables into pieces, boil in brine for two minutes, drain, and dry.

2. 2

   Boil vinegar with spices and pour over the vegetables.

3. 3

   Cover and tie closely.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 146. The excerpt below is the record exactly as published.

Indian Pickle. Divide some cauliflowers into pieces, adding some slices of the stalks, also carrots, onions, turnips, cucumbers, and two white cabbages, all cut in slices. Boil a strong brine ; simmer the vegetables in it for two minutes ; drain, and let them dry over a stove, or before the tire, till they are shrivelled, and then put them into a jar. Set four quarts of vinegar on the fire, adding two ounces of flour of mustard, two ounces of ginger, four ounces of black pepper-corns, half an ounce of cloves, some scraped hoi'se-radish, a few eschalots, and a few Cayenne pepper-pods

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