Perslan Pickle

Ingredients

• one quart small green tomatoes
• one quart small onions
• one quart string beans
• one cauliflower
• one cupful nasturtium seed
• two quarts pure cider vinegar
• two pounds sugar
• two small turmeric
• two ounces mustard seed
• one cupful olive oil
• two ounces ground mustard

Method

1. 1

   Parboil the onions, beans, and cauliflower separately.

2. 2

   Put nasturtium seed and green tomatoes in brine for twenty-four hours.

3. 3

   Heat vinegar, mix turmeric and mustard in a little cold vinegar, add to hot vinegar, stirring with a wooden spoon until thick.

4. 4

   Then add oil, sugar, and mustard seed.

5. 5

   Cook four minutes and pour over prepared vegetables.

6. 6

   Pack in earthenware or glass jars.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 48. The excerpt below is the record exactly as published.

PERSLAN PICKLE. Take one quart small green tomatoes, one quart small onions, one quart string beans, one cauliflower, one cupful nasturtium seed, two quarts pure cider vinegar, two pounds sugar, two small turmeric, two ounces mustard seed, one cupful olive oil, two ounces ground mustard

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