Spiced Vinegar

Ingredients

• ^ pound ginger
• ^ pound garlic
• ^ pound horseradish
• ^ pound white pepper
• ^ pound cinnamon
• 3 ounces turmeric
• ^ ounce allspice
• ^ ounce mace
• ^ ounce cloves
• 1 gallon of good vinegar

Method

1. 1

   Put all ingredients in a jar with vinegar.

2. 2

   Prepare this some time before it is used.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 76. The excerpt below is the record exactly as published.

spiced vinegar. Mix the turmeric smoothly before adding to the vinegar. OIL MANGOES Mrs. Henri/ C. Btickner ^ pound of garlic, 1 pound of scraped horseradish, 1 pound of white mustard seed, 1 pound of black mustard seed, 1 pint little white onions, 1 ounce of long peppers, 2 ounces of black pepper, 810 PICKLES 2 ounces of allspice, 2 ounces of turmeric, 1 ounce of mace, 1 ounce of cloves, ^ ounce of ginger, cut up fine, 4 ounces of olive oil. Scald the mangoes when stuffed in well-spiced vinegar. ONION PICKLE 2 gallons small white onions, 1 pint salt. Pour on boiling water and let stand 24 hours. Then boil in sweet milk and water until coddled. Soak a day or two in weak vinegar. Heat enough vinegar to cover and add spices (except allspice, which will make onions dark), and pour over the pickle. PEPPER MANGOES Put the peppers in strong brine for 2 weeks; then put in fresh water till free from salt. For 40 mangoes make a stuffing of 1 pound dried cabbage. Grated onions, horseradish, ginger, mustard, ^ pound each. Mace, cinnamon, cloves, 1 ounce each. 311 THE BLUE GRASS COOK BOOK Sew each pepper and put in a jar. Pour strong vinegar over. The cabbage must be dried and chopped fine. The horseradish dried and scraped well. All ingredients, except cabbage, to be pounded fine. Mix with olive oil or fresh butter. PICKLED WALNUTS After scraping walnuts, let them stand in salt water for 2 or 3 weeks. Scald twice quickly, so as not to soften them, and rub dry and put in jars. Pour boiling vinegar over them and let them stand 2 weeks longer. Then boil in very strong vinegar to every hundred walnuts 3 ounces each of mace, allspice, cloves, pepper, ginger, garlic, horseradish, and pour over walnuts and seal tightly. PLAIN CUCUMBER PICKLE Mrs. R. J. Neely After washing the brine from cucumbers, place in a jar and fill almost to the top with cold vinegar. Put in a kettle 1 quart of vinegar, 1 pound of sugar, 1 handful of whole black pepper, A few cloves, 312 PICKLES 1 or 2 pods of red pepper, A little mace. Boil till strength of spices is extracted; then pour over pickle. Tie securely to keep strength in. This amount is for 1 gallon of pickle. ROUGH-AND-READY PICKLE 3 dozen cucumbers, ^ peck green tomatoes, ^ dozen peppers, ^ dozen onions. Salt them separately and let stand over night. Then press till perfectly dry. The peppers and onions chopped fine. Take enough vinegar to cover, and add 2 tablespoons black pepper, 2 tablespoons allspice, 3 tablespoons white mustard seed, 3 tablespoons celery seed, 1 tablespoon horseradish, ^ dozen cloves. Let it come to a boil and then add cabbage, etc. Put in jar and seal. 313 THE BLUE GRASS COOK BOOK SLICED CUCUMBER PICKLE E. D. P. Peel and slice separately. Sprinkle well with salt, and let them stand over night. Squeeze them through a cloth. To 4 pounds of cucumbers, add 2 pounds of sliced onions, 2 quarts of vinegar, 1 pound of brown sugar, 8 green peppers, cut in small pieces, 2 tablespoons of celery seed, 2 tablespoons of turmeric, 6 tablespoons of white mustard seed, 2 tablespoons of grated horseradish. Put all on fire and let it come to a good boil. When cold, add 3 tablespoonfuls of olive oil. SPANISH PICKLE (No. 1) Mrs. Henry C. Buckner 2 dozen cucumbers, ^ peck of green tomatoes, 2 large green peppers, seeds taken out, 2 dozen white onions, sliced, ^ peck of beans. 314. PICKLES Slice cucumbers thick, tomatoes thin, and sprinkle them with salt. Let stand 24 hours. Wash off the salt and let them drain well. 1 pint of grated horseradish, 1 pound of white mustard seed, 5 long red peppers, 15 cents' worth of cinnamon. Make a paste of 1 pound of mustard (Colman's), 2 ounces of turmeric, 2 ounces of celery seed, 1 pint bottle of olive oil, 4 teacups of brown sugar, 1 handful of garlic. Put vegetables in a large pan, mix spices and paste well together, and pour boiling vinegar over all — enough to cover well. Very fine. In place of tomatoes and beans, use cauliflower and celery. SPANISH PICKLE (No. 2) Mrs. H. C. McDowell ^ peck of cucumbers out of the brine, ^ peck of small green beans and tomatoes to- gether, 315 THE BLUE GRASS COOK BOOK 2 dozen small onions, scalded twice in boiling salt water, Slice and salt tomatoes over night, drain well next day, Slice the cucumbers lengthwise, Take 1 box mustard seed, 2 ounces turmeric and mix well with 4 tablespoons of olive oil and put in bottom of jar. Have ready 1 ounce cinnamon,- 2 ounces celery seed, ^ pound white mustard seed, 2 roots horseradish sliced. Slice the tomatoes and cut onions in half. Put in layers of spices and vegetables alter- nately in the jar, pour over hot vinegar, allowing 1^ pounds sugar to a gallon of vinegar or more, if desired. Stir well from bottom every day for a week, and it will then be ready for use. SPICED VINEGAR Miss Elise White ^ pound ginger, ^ pound garlic, ^ pound horseradish, f pound white pepper, 316 PICKLES ^ pound cinnamon, 3 ounces turmeric, ^ ounce allspice, ^ ounce mace, ^ ounce cloves. Put in jar with 1 gallon of good vinegar

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