Seasoned Vinegar for Indian Pickle

Ingredients

• six pints of strong vinegar
• an ounce of powdered turmeric
• three ounces of flour of mustard
• a root of horseradish
• two ounces of shallots
• two ounces of bruised ginger
• half a pound of salt
• an ounce of chillies
• two ounces of white pepper

Method

1. 1

   Mix the powdered turmeric and flour of mustard smoothly with a little cold vinegar.

2. 2

   Stir in additional vinegar to make up the quantity to six pints.

3. 3

   Cut the horseradish into slices, put it with shallots and bruised ginger into a vessel; pour over them six pints of strong vinegar, and add salt and chillies.

4. 4

   Boil all gently together for twenty minutes, and pour the preparation hot over the pickles.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2227. The excerpt below is the record exactly as published.

an ounce of powdered turmerie and three ounces of flour of mustara smoothly with a little cold vinegar. Stir in gradually additional vinegar to make up the quantity to six pints. Cut a root of horseradish into slices, put it, with two ounces of shallots and two ounces of bruised ginger, into a vessel ; pom- over them six pints of strong vinegar, and add half a pound of salt, together with an ounce of chillies, and two ounces of white pepper

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