Spiced Condiments
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Spiced condiments are beneficial when used in small quantities with wholesome foods.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 102. The excerpt below is the record exactly as published.
SPICED CONDIMENTS Are in general use, but the commercial spirit is only too apt to lose sight of the value and purpose of medicated dishes. For this reason we find the old-fashioned way of putting up one's own pickled dishes the only safe way, and adding our scientific methods in the selection and preparation of these relishes we shall never hereafter be entirely without a case of selected medicated foods to keep the wolf from our door. Green chili, cucumber, artichokes, stringbeans, green tomatoes, cauliflower, onions, mushrooms and walnuts are most suitable for pickling. After cleaning a number of the above mentioned well selected articles steep them in a strong brine composed of salt and filtered or distilled water. It is best to use stone or earthenware. Place all the articles desired for pickling 192 into a large colander, set into a larger dish and pour over it all boiling hot salt brine. Draw off and repeat the treatment every five to ten minutes up to a half dozen times. Allow the contents to remain in the last poured on brine until cool. Draw off the brine. Bottle the selection, and cover with pickling sauce to the very top. Make pickling sauce of one part of reboiled cider vine- gar and one part aged chianti or Nebiolo vinegar (claret vinegar will do, too), add to each pint three bay leaves, twelve each of allspice, whole black pepper, cloves, one teaspoonful mustard seeds, two tablespoonfuls of sugar
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