Indian Pickle
From A year's cookery, 1880
Serves 20
Keep adding seasonal vegetables and ensure they are boiled in brine before adding to the pickle.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 250. The excerpt below is the record exactly as published.
Indian Pickle: a very convenient Pickle for Family Use. — Take a quantity of any vegetables that can be procured. Cauliflowers, not too much grown, white cabbage, young carrots, cucumbers, beetroot, French beans, &c., are suitable for this purpose. Prepare the vege¬ tables, by cutting away the outer leaves of the cauliflower and dividing it into small branches, cutting the cabbage into very thin shreds, stringing the beans, skinning the onions, slicing the beetroot, trimming and scraping the carrots. Make a brine strong enough to float an egg, throw the vegetables into it, and let them boil one minute ; drain them, and dry them perfectly by shaking a few at a time lightly in a soft cloth. Take as much vinegar as will entirely cover them, and boil it for five minutes with spices in the following proportion ; to two quarts of vinegar, one ounce of whole ginger, one ounce of long pepper, one ounce of black peppercorns, and two cloves of garlic. Mix separately with a little cold vinegar in a basin an ounce of turmeric, and an ounce of flour of mustard
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