Martinia Pickle

Ingredients

• one gallon of martinias
• two quarts of strong cider vinegar
• two ounces of scraped horseradish
• one-half ounce of ginger
• an ounce of allspice
• three-quarters of an ounce of black pepper
• an ounce of black mustard seed
• two large silver onions
• two pounds of brown sugar
• a pod of pounded red pepper

Method

1. 1

   Soak martinias in strong salt water for 10 days, then wash and soak in weak vinegar for 5-6 days.

2. 2

   Mix with vinegar, spices, and sugar, bottle, cork, and seal.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 19. The excerpt below is the record exactly as published.

o ounces of allspice, the same of black pepper, four ounces of ginger, two of white mustard seed (all pounded), four ounces of scraped horseradish, four pods of red pepper, and six silver onions. When the spices and vinegar are mixed, put them in a jar and set the jar in the hot sun every '(86) JANE HAMILTON'S RECIPES day for a fortnight. Then put the cucum- bers in jars, as many in each jar as the vinegar will cover, and pour the vinegar over them. They will be ready for use in about two months. DAMSONS, GERMAN. Take seven pounds of damsons, wipe them dry; take half an ounce of cinnamon, the same of cloves, and one ounce of all- spice; beat them very fine, add them to the damsons; take three pounds of sugar and one quart of strong vinegar, put it on the fire in a brass skillet, let it commence boiling, and immediately pour it on the fruit and spices. Cover the jar close and let stand twenty-four hours, then put the v/hole on the fire and let it boil seven or eight minutes, when it is done. The fruit may be used in a few weeks. This pickle may also be made by first preserving the dam- sons and then adding the vinegar and spices. (87) JANE HAMILTON'S RECIPES GREEN MANGOES. Wash the mangoes, put them in salt water strong enough to bear an egg, and let them remain for three or four weeks; then green them with alum and grape leaves; throw them into a tub of cold water, and as soon as they are cold take out the insides and put them in vinegar for a fortnight. The vinegar need not be strong. Soak the man- goes in cold water five or six hours before greening them. For thirty mangoes of the usual size, take one pound of white mustard seed, the same quantity of black mustard seed, one ounce of mace, two ounces of celery seed, and a quarter of a pound of horseradish scraped fine. After these in- gredients have been half pounded and mixed with three gills of good sweet oil stuff the mangoes. Tie them with a yarn string and lay them in jars. Put to this number of mangoes a dozen large silver onions peeled. Put to the vinegar for this number of mangoes (say this amount of seasoning for two gallons of vinegar instead of thirty (88) JANE HAMILTON'S RECIPES mangoes) three pounds of sugar, four ounces of horseradish scraped fine, two ounces of long pepper (soaked in warm water and sliced), two ounces of allspice half pounded, and four ounces of celery seed. Stir these well together, cover the jars close, and set in the hot sun every day for three or four weeks, according to how hot the sun is. Cover the jars with bladders and keep them close. This pickle is not ready for use in less than a year. It should be looked at every month or two and more vinegar added if necessary. The mangoes should be well covered by the vinegar. This pickle and all others should be made of good cider vinegar. 999 GREEN PEPPER. Take the sweet pepper as soon as it is fully grown and put in strong brine for a fortnight; then slit each pepper on one side and take out the seeds and put them in vinegar and water or weak vinegar for (89) JANE HAMILTON'S RECIPES another fortnight. Then stuff them with black and white mustard seed (bruised until the skin is broken), coriander seed bruised, celery seed (beaten fine), and sliced celery and sliced cucumbers prepared for pickling. Tie them with soft yarn string, put them in a jar and pour on vinegar. GREEN TOMATO. Take one peck of green tomatoes, cut them in slices, and put them in a jar in layers; sprinkle each layer with salt. Also put with them twelve large silver onions sliced trans- versely. Let them stand twenty-four hours, then take them out and let them drain. After they have drained add one ounce cori- ander seed, three parts red pepper cut into small pieces, three lemons sliced, two ounces English mustard, five pounds brown sugar, four ounces white mustard seed bruised, one ounce ginger, one ounce cloves, one ounce allspice, one ounce black pepper, and one ounce celery seed, all beaten fine. Put the ' (90) JANE HAMILTON'S RECIPES tomatoes and seasoning in layers alternately in the skillet; cover with strong vinegar and simmer briskly until the tomatoes are clear. LEMON PICKLE. Grate off the yellow rinds of the lemons and cut them across each end; pack them in a small vessel of dry salt, covering them with it. Let them remain eight days; take them out and put them in dishes and set the dishes in a hot oven, turning them until dry and the salt candies on them. Then put them in a pot, and put to twenty-five lemons one pound of white mustard seed, half pound of black pepper, the same of race ginger, a tablespoonful of mace, two of celery seed, a handful of horseradish, and a pound (or more) of brown sugar. Bruise the spices well, but do not pound them. Slice the ginger. Put the spices in with the lemons and pour on the vinegar enough to cover them. Cover the pot closely as soon as the contents is entirely cold. JANE HAMILTON'S RECIPES MARTINIA. Take the young and tender martinias, wash them, and put them in strong salt water for ten days. Then take them out (they will probably have become very soft if not mashed up), wash them, and put in weak vinegar for five or six days. Then wash them carefully, and to one gallon of martinias put two quarts of strong cider vinegar, two ounces of scraped horseradish, one-half ounce of ginger, an ounce of all- spice, three-quarters of an ounce of black pepper, an ounce of black mustard seed (all beaten fine), two large silver onions chopped fine, two pounds of brown sugar, and a pod of pounded red pepper

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