Indian Pickle
From Cassell's dictionary of cookery, 1892
Serves 20
This pickle may be kept good many years.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 742. The excerpt below is the record exactly as published.
Indian Pickle. —Place in a large dish a white cabbage cut into eight divisions, half a pound of. small branches of cauliflower, equal quantities of gherkins, French beans, radish- pods, and small onions, also nasturtiums, capsi- cums, chilies, and any other suitable vegetables. Powder them well with salt, and let them remain for a day or two. Drain dry, and put them into a jar, with suflicient vinegar to cover: the vinegar, having been previously boiled, should be poured into the jar co/d. Be careful to let the vinegar cover the vegetables, or the pickle will not keep, and to mix the spice equally among the vegetables before the vinegar is poured over them. Use spice as follows — the quantity here given is for a gallon of vinegar — three ounces of ginger sliced, the same of whole black and leng pepper mixed, twenty shallots, peeled, garlic in modei\at« quantity — say about one ounce — a quarter of an ounce of cayenne, a quarter of a pound of flour of mustard, two ounces of salt, an ounce of turmeric, and two ounces of mustard-seed
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