Mixed Pickles

Ingredients

• two quarts of the very best vinegar
• one and a half ounces of white ginger
• the same of long pepper
• two ounces of peeled shallots
• one ounce peeled garlic
• one and a half ounces salt
• one ounce turmeric
• one ounce coriander
• half ounce mace
• pinch of cayenne
• one ounce mustard seeds
• shred white cabbage
• cauliflower broken into small branches
• some small white radishes
• young French beans (stringed)
• small gherkins
• small silver onions

Method

1. 1

   Boil for a few minutes.

2. 2

   Have ready a shred white cabbage and a cauliflower broken into small branches, some small white radishes, young French beans (stringed), small gherkins, and small silver onions.

3. 3

   Pour boiling brine over them, and let steep for three days.

4. 4

   Drain and dry in a cloth, and then thoroughly dry on a sieve in front of the fire.

5. 5

   Place this in bottles with the vinegar.

6. 6

   Keep uncorked for two days, and put more vinegar in when required, as the vegetables must be completely covered.

7. 7

   Cork and seal with wax to exclude all air.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 111. The excerpt below is the record exactly as published.

Mixed Pickles. To every two quarts of the very best vinegar put one and a half ounces of white ginger, scraped and sliced, the same of long pepper, two ounces of peeled shallots, one ounce peeled garlic, one and a half ounces salt, one ounce turmeric, one ounce coriander, half ounce mace, pinch of cayenne, and one ounce mustard seeds. Boil for a few minutes. Have ready a shred white cabbage and a cauliflower broken into small branches, some small white radishes, young French beans (stringed), small gherkins, and small silver onions

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