Spiced Vinegar for Pickles

Ingredients

• One gallon of cider vinegar
• one pound of brown sugar
• two tablespoonfuls of mustard seed
• two tablespoonfuls of celery seed
• two tablespoonfuls of salt
• one tablespoonful of turmeric powder
• one tablespoonful of black pepper
• one tablespoonful of mace
• two nutmegs grated
• three onions
• one handful of grated horseradish

Method

1. 1

   Combine all ingredients in a pot and bring to a boil.

2. 2

   Let it simmer for a while to blend the flavors.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 179. The excerpt below is the record exactly as published.

Spiced vinegar, for pickles. One gallon of cider vinegar, one pound of brown sugar, two tablespoonfuls each of mustard seed, celery seed and salt ; one tablespoonful each of turmeric powder, black pepper, and mace ; two nut- megs grated ; three onions ; and one handful of grated horseradish. Spiced cherries. Nine pounds of fruit, four pounds of sugar, one pint of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half ounce of whole cloves. Make a syrup of the ingredients, and boil for a few minutes be- fore adding the fruit. Cook the fruit in the syrup until the skins break ; then take out, and boil the syrup down until thick. Pour over the fruit while hot. THE HOTEL ST. FRANCIS COOK BOOK, 237 Spiced sweet apples. Take equal parts of sugar and vinegar, add a dozen cloves and a stick of cinnamon bark, bring to a boil, add sweet apples, and cook until the apples are tender. Spiced tomatoes. Take red and yellow pear-shaped tomatoes, prick with a needle to prevent bursting, sprinkle with salt, and let stand over night. Pack neatly in glass jars, and cover with a vinegar made as follows : One pint of cider or malt vinegar ; one tablespoonful of suga

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