Yellow Pickle

Ingredients

• Take cabbage
• cauliflower
• nasturtium seed
• asparagus
• tender corn
• beans
• cold plain vinegar
• a little turmeric

Method

1. 1

   Put cabbage, cauliflower, nasturtium seed, asparagus, tender corn, and beans into a kettle.

2. 2

   Pour over them boiling salt water and let stand for 24 hours.

3. 3

   Press the water from each piece and lay to dry on a cloth in the hot sun.

4. 4

   When dry, put in a jar and cover with cold plain vinegar mixed with turmeric.

5. 5

   Let stand for 2 weeks and add spiced vinegar.

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.

YELLOW PICKLE Miss Elise White Take cabbage, cauliflower, nasturtium seed, as- paragus, tender com, and beans. Put into a kettle and pour over them boiling salt water and let stand 24 hours. Make this pickle on a clear day, and press the water from each piece and lay to dry on a cloth in the hot sun. The cloth absorbs the moisture and the sun bleaches. By turning them often they become white and receive the turmeric better. One day of hot sun is enough to prepare them for the first vinegar. When dry, put in a jar and cover with cold plain vinegar, with a little turmeric

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