Piccalilli, Yellow

Ingredients

• Five gallons of pure cider vinegar
• 1 lb. of race-ginger
• 1 lb. of black pepper
• 1 lb. of horseradish
• 1 lb. of black mustard-seed
• 1 lb. of garlic
• 2 ozs. of nutmeg
• 2 ozs. of mace
• 2 ozs. of cloves
• 2 ozs. of turmeric
• 2 ozs. of red peppers
• one dozen small, hard heads of early York cabbage
• one dozen clingstone peaches
• two bunches of asparagus
• twelve heads of small celery
• one quart of green apricots
• one quart of small, white onions
• two dozen ears of corn
• one pint of tender snap-beans

Method

1. 1

   Scald everything except the peaches, celery, and sweet spices, and let them remain in the water for twelve hours.

2. 2

   Then dry them in the sun with salt sprinkled over them.

3. 3

   Add a small bottle of London mustard mixed with good olive oil.

4. 4

   The pickle should be kept in a stone jar and stirred occasionally with a wooden spoon.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 274. The excerpt below is the record exactly as published.

Piccalilli, Yellow. — Five gallons of pure cider vinegar, 1 lb. of race-ginger, 1 lb. of black pepper, 1 lb. of horse- radish, 1 lb. of black mustard-seed, 1 lb. of garlic, 2 ozs. of nutmeg, 2 ozs. of mace, 2 ozs. of cloves, 2 ozs. of turmeric mixed with sufficient sweet oil to form a paste, 2 ozs. of red peppers about a finger long, one dozen small, hard heads of early York cabbage, split in two pieces, one dozen clingstone peaches, two bunches of asparagus, twelve heads of small celery, one quart of green apricots, one quart of small, white onions, two dozen ears of corn about the size of the finger, and one pint of tender snap-beans. Every- thing except the peaches, celery, and sweet spices must be scalded and re- main in the water twelve hours, and then be dried in the sun, with salt sprinkled over them. Add one small bottle of London mustard, mixed with good olive oil. The pickle should be kept in a stone jar, and stirred occa- sionally with a wooden spoon. The housekeeper who furnished this recipe said that she commenced making the pickle in early summer, adding the various fruits and vegetables men- tioned as they came in season. 245 Pickle, Green-tomato PICKLES, ETC. Raspberry Vinegar Pickle, Green -tomato. — Fill a gal- lon measure with sliced green tomatoes and sprinkle them well with salt. Let them stand thus for ten or twelve hours, then drain well, pressing all the liquid out. Now mix the tomatoes with a gallon of chopped cabbage and one pint of sliced onions. Add 4 lbs. of brown sugar, five table-spoonfuls of ginger, five table-spoonfuls of mus- tard - seed, three table-spoonfuls of black pepper, two table-spconfuls of celery - seed, two table - spoonfuls of powdered cinnamon, three table- spoonfuls of coriander -seed, three ta- ble-spoonfuls of powdered cloves, one nutmeg, grated, six blades of mace, 1 oz. of turmeric. Put all together in a kettle over the fire, and boil until the vegetables are tender and transparent. Put away in small jars. All the spices must be ground fine. Pickle Pot (to be made in Ma3?). — Eight gallons of vinegar, 6 ozs. of long whole peppers, 4 ozs. of mace, 2 ozs. of white race-ginger, 1 oz. of turmeric, 8 ozs. of white mustard- seed, 2 lbs. of black pepper, 1 lb. of allspice, Y2 lb. of cloves, Y2 lb. of horseradish,

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