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Indian Pickle
From Twentieth century home cook book, 1905
Serves 20
Omit cayenne if too hot.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 138. The excerpt below is the record exactly as published.
Indian Pickle. — To each gallon of vinegar ( cold) add half a pound of mustard, six ounces of turmeric, a handful of salt, and a little grated ginger; boil the vinegar and spices together, and let the mixture cool. Boil or scald the vegetables with vinegar, taking care to have among them a little garlic and onions; put them in your jar, and pour on the pickle. Afterward put in the jar a bag containing a quarter of a pound of ginger, one ounce of long red pepper pods, one of black pepper, one of cloves, and half an ounce of cayenne
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