Indian Pickle

Ingredients

• 1 lb. ginger (raw)
• 2 ozs. pepper (long)
• I lb. garlic
• J lb. mustard seed
• lb. made mustard
• 1 gallon best vinegar
• oz. cayenne pepper

Method

1. 1

   Prepare the garlic by soaking it in strong salt and water for three or four days, then drain it.

2. 2

   Mash or slice it thinly.

3. 3

   Pound the mustard, turmeric, and cayenne together.

4. 4

   Combine all prepared ingredients in a large stone jar with vinegar, stirring frequently for a fortnight.

5. 5

   Tie it over closely.

6. 6

   This pickle will keep for about ten years but requires replenishing with vinegar.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 88. The excerpt below is the record exactly as published.

INDIAN PICKLE. INGREDIENTS. 1 lb. ginger (raw) 2 ozs. pepper (long) I lb. garlic J lb. mustard seed \ lb. made mustard 1 gallon best vinegar (Date, or Champions) \ oz. cayenne pepper

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