Picklilli

Ingredients

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

Method

1. 1

   Make a brine with a pint of rock salt in boiling water.

2. 2

   Soak vegetables in the brine for a night and a day, changing the brine twice.

3. 3

   Choose pickles of equal size and various colors.

4. 4

   Simmer vinegar with spices, blend mustard and turmeric with a little vinegar before adding.

5. 5

   Pour into bottles and seal tightly.

6. 6

   Ready in five or six months.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 67. The excerpt below is the record exactly as published.

Picklilli—Ingredients—Small cucumbers, button onions, small bunches of cauliflower, carrots, ginger, grapes, strips of horse radish, Mod radishes, bean pods, cayenne pods, 4 quarts of white wine vinegar, 2 4 tablespoonfuls of salt, mustard and flour, 2 tablespoonfuls of ground ginger, pepper, allspice and turmeric

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