Picalilli

Ingredients

• Small cucumbers
• button onions
• small bunches of cauliflower
• carrots
• ginger
• grapes
• strips of horse-radish
• radishes
• bean pods
• cayenne pods
• 4 qts. best vinegar
• 4 tablespoonfuls salt
• mustard
• flour
• 2 tablespoonfuls ground ginger
• pepper
• allspice
• turmeric

Method

1. 1

   The brine for this pickle is made by putting a pint of rock salt into a pail of boiling water.

2. 2

   Put the vegetables for pickling into the brine and cover tightly to prevent the steam escaping.

3. 3

   Allow them to stand a night and a day.

4. 4

   Change the brine a second time and allow them to remain the same length of time.

5. 5

   The second brine may be used a second time if skimmed and scalded.

6. 6

   Choose pickles from the brine of an equal size and of various colors.

7. 7

   Great taste may be displayed in the arrangement of the pickles when putting them in bottles.

8. 8

   To 4 qts. of best vinegar add the spices.

9. 9

   Simmer these together (the mustard and turmeric must be blended together with a little vinegar before they are added to the liquor); when the liquor is on the point of boiling, pour into a vessel; cover tightly.

10. 10

    When sufficiently cold pour into the bottles containing the pickle, and make air-tight.

11. 11

    It will be ready for use in 5 or 6 months.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 61. The excerpt below is the record exactly as published.

Picalilli — Small cucumbers, button onions, small bunches of cauliflower, carrots, ginger, grapes, strips of horse-radish, radishes, bean pods, cayenne pods, 4 qts. best vinegar, 4 table- spoonfuls salt, mustard and flour, 2 tablespoon- fuls ground ginger, pepper, allspice and turmeric

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