Pickle Pot

Ingredients

• 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
• 4 lbs. of celery seed
• one dozen lemons
• two Y bottles of mustard
• 8 lbs. of sugar

Method

1. 1

   This recipe is intended for those who wish to make pickle for sale.

2. 2

   Combine all ingredients in a pot, cover tightly, and expose to the sun daily until August.

3. 3

   Beware of leaving the seeds in the lemons, which must be sliced before adding to the pickle pot.

4. 4

   The horseradish must be scraped and shredded, and the onions soaked and chopped fine.

As published

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

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, 4 lbs. of celery seed, one dozen lemons, two Y\ lb. bottles of mustard, and 8 lbs. of sugar

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