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Universal Pickles
From The new practical housekeeping, 1890
Serves 20
This pickle will be fit for use in about eight or nine months.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 437. The excerpt below is the record exactly as published.
Universal Pickles. — To six quarts vinegar allow one pound salt, one-fourth pound ginger, one ounce mace, half pound shallots, tablespoon cayenne, two ounces mustard seed, one and a half oi turmeric
Cook this with the app: pantry check, scaling, and the assistant.