Shallot or Garlic Pickle

Ingredients

• % lb. of ginger
• a gallon of the best white-wine vinegar
• I lb. of garlic or shallot
• % lb. of long pepper
• i lb. of bruised mustard -seed
• % lb. of turmeric

Method

1. 1

   Steep ginger in strong salt and water for five days.

2. 2

   Cut into slices and dry in the sun.

3. 3

   Put into a jar with vinegar.

4. 4

   Peel and salt garlic or shallot for three days, then dry.

5. 5

   Add to the jar with dried long pepper, mustard-seed, and turmeric.

6. 6

   Shake well and add any desired pickling items.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 275. The excerpt below is the record exactly as published.

Shallot or Garlic Pickle PICKLES, ETC. Tom Thumb Pickle over these ; mash the berries, and let them stand twenty-four hours longer. Strain, measure, and to each quart of the liquid allow one pint of water and 3 ibs. of sugar. Cook, stirring steadily, until the sugar is dissolved, removing the scum as it rises, When it comes to a boil take from the fire, bottle while warm, cork and seal. Shallot or Garlic Pickle. — Steep % lb. of ginger in strong salt and water for five days. At the end of that time cut it into slices and dry it in the sun ; put it into a large stone jar with a gallon of the best white- wine vinegar. Peel I lb. of garlic or shallot, salt it well, and let it stand in the salt for three days. Wipe it and dry it in the sun, then put it into the pickle. Add also to the pickle % lb. of long pepper steeped in salt and water and well dried, i lb. of bruised mustard -seed, and % lb. of turmeric

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