Mixed Pickles

Ingredients

• a gallon of the best brown vinegar
• four ounces of bruised ginger
• four ounces of mustard-seed
• a quarter of a pound of salt
• one ounce of ground black pepper
• a quarter of an ounce of cayenne
• two blades of mace finely powdered
• a quarter of a pound of unmixed mustard
• two ounces of turmeric

Method

1. 1

   In a large earthen jar, combine the vinegar, ginger, and mustard-seed.

2. 2

   In a bowl, mix the salt, black pepper, cayenne, mace, mustard, and turmeric into a paste with a little cold vinegar.

3. 3

   Add this paste to the jar and mix thoroughly.

4. 4

   Cover the jar closely and keep it warm, stirring daily for a month.

5. 5

   Add prepared vegetables as they come into season, ensuring they are dry.

6. 6

   Once no further additions are made, transfer to earthen jars, cover, and store in a dry place.

7. 7

   Add fresh vinegar as needed.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1170. The excerpt below is the record exactly as published.

a gallon of the best brown \-inegar, and add four ounces of bruised ginger and four ounces of mustard-seed. Put into a bowl a quarter of a pouml of salt, one ounce of groiind black pepper, a quarter of an ounce of cayenne, two blades of mace finely powdered, a quarter of a pound of unmixed mustard, and two ounces of turmeric

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