PICKLES may now be purchased in such variety and so cheaply that very few, save those who grow vegetables they cannot utilize in any other way, think of preparing them at home. Pickles consist of vegetables and fruits steeped in vinegar previously boiled with spices, to which is frequently added salt and sugar, in quantities varied according to individual taste. The chief pickles are cabbage, cauliflower, chillies, gherkins, onions, and walnuts. Any or all of these, except cabbage, may be mixed. Indian pickles form a class by themselves; they are generally thick and highly spiced, mangoes forming a general base.
To make pickles successfully, the vegetables or fruit must be perfectly dry, fresh; and not over-ripe; strong vinegar and fresh spices are essential.
The vinegar must not be over-boiled as it then loses its preserving properties; the vegetables, once cut up, should be used immediately.
No pickles or chutneys are at their best until they have been allowed to mature for at least 3 months. They must be covered and tied down while hot.
Sulphuric acid is often present in vinegar in a larger amount than the law allows [not a problem today], i.e., 1 part in 1,000, and it is very injurious to health even in a small amount.
Pickles sometimes contain copper, added in order to fix the chlorophyll, or green colouring matter, in the vegetables. Most authorities consider it poisonous; its presence may be detected by a coppery tinge imparted to the silver with which it comes in contact. If available, vinegar should be boiled in an enamelled pan, or, failing this, a stew-jar placed in a saucepan of boiling water. If a metal pan must of necessity be used, one made of iron produces the least injurious effects. Fatal results have followed the use of copper vessels for pickling purposes [this is a very important warning]. As far as possible avoid the use of metal in the preparation of pickles.
Fruit and vegetables are often pickled in brine. This may be made by mixing salt, vinegar and water in the proportion of: salt, 8 oz.; vinegar, ½ pint; and water, 1½ pints. Heat until salt is dissolved; cool and use clear solution only.
Have ready 2¼ lb. of thickly-sliced apples, 1 lb. of brown sugar, ¾ of a lb. of sultanas, ½ oz. of salt, ½ an oz. of mustard seeds, ½ an oz. of ground ginger, ¼ of an oz. of garlic bruised, 1/8 of an oz. of cayenne and 1 pint of good vinegar.
Simmer the vinegar, sugar and apples gently until reduced to a pulp, stir in the remaining ingredients, and, when well mixed, turn the whole into a basin. Cover, stir two or three times daily for 1 week, then bottle, and cork securely.
Make a strong brine; when boiling put in the Globe artichokes, boil gently for 10 or 15 minutes, and drain well. Remove and put aside the chokes, place the artichokes in jars, and cover them with boiling spiced vinegar. When cold, fill the jars with salad-oil, cover closely, and store.
Procure 6 medium-sized beetroots, 1 quart of malt vinegar, ½ an oz. of whole black pepper, ½ an oz. of allspice, 1 small horseradish grated and salt to taste.
Wash the beetroots well, taking care not to break the skins, and bake them in a moderate oven for about 1½ hours. When cool enough to handle remove the skins, cut the beetroots into ½-inch slices, and place them in jars. Meanwhile boil the vinegar, horseradish, pepper and spice together, let the mixture become quite cold, then pour in over the beetroot. Cover the jars closely with parchment paper coated on both sides with white of egg, and store in a cool, dry place.
Take 6 beetroots, 1 quart of vinegar, ½ an oz. of whole pepper and ½ an oz. of allspice.
Wash the beetroots well, but take care to keep the skins intact, or they will lose some of their colouring matter. Put them into boiling water, cook gently for about 1½ hours, until they are three-quarters cooked, then drain them, and let them cool. Boil the spice, pepper and vinegar together, and put these aside until quite cold, meanwhile peel the beetroots, cut them into ½-inch slices, and place them in jars. Pour the cold prepared vinegar over them, cover closely, and store in a cool, dry place. The pickle will be ready for use in 1 week.
Procure 1 good firm red cabbage, 1 quart of vinegar, ½ an oz. of whole pepper and ½ an oz. of allspice.
Remove the outer leaves of the cabbage, quarter it, remove the centre stalk, and cut each section across into very fine strips. Pile the shredded cabbage on a large dish, sprinkle it liberally with salt, and let it remain thus until the following day. Meanwhile boil the vinegar, pepper and spice together, the latter being tied together in a piece of muslin, and allow the preparation to become quite cold. Turn the cabbage into an earthenware or enamelled colander, and when well drained put it into a large jar, and pour in the vinegar. It will be fit for use in 3 or 4 days; if kept for any length of time the cabbage loses the crispness and colour which are its chief recommendations.
Take 1 good cabbage, 1 quart of malt vinegar, ½ an oz. of black peppercorns and ½ an oz. of allspice.
Remove the outer leaves of the cabbage, quarter it, cut away the stalk from the centre, and shred the sections across as finely as possible. Put the prepared cabbage into a large jar, sprinkle each layer with salt, and press the whole lightly down. Boil the pepper and spice in the vinegar; when cold, pour it over the jars, and cover them closely. The pickle will be ready for use in 3 or 4 days; it may be kept for a considerable time, but after being pickled for 2 or 3 weeks it loses much of its crispness and colour.
If the capsicums can be obtained from the garden, they should be gathered when they are just at the point of turning red. To each quart of vinegar allow 1 teaspoonful of salt, and ½ a teaspoonful of mace and nutmeg mixed in equal proportions. Slit the capsicums at the side, take out the seeds, put the capsicums into a jar, and sprinkle over them the salt, mace and nutmeg. Boil the vinegar, pour it at once upon the pods, and, when cold, cover closely with parchment paper or bladder. They will be ready for use in 4 or 5 weeks.
Have ready some young green capsicums and to each quart of vinegar allow 1 teaspoonful of salt and ½ a teaspoonful of ground mace.
Remove the stalks, scald the capsicums, and let them remain under pressure for 24 hours, to extract some of their bitter water. Pack the capsicums closely in a jar, pour over them boiling vinegar seasoned with salt and mace, and, when quite cold, cover closely. They will be ready for use in 5 or 6 weeks.
Select firm white cauliflowers and procure sufficient vinegar to cover them. To each quart of vinegar allow 1 teaspoonful of peppercorns, 1 teaspoonful of allspice and 6 cloves.
Break the cauliflowers into small sprays, place them on a dish, sprinkle them liberally with salt, and let them remain thus for 6 hours. Meanwhile tie the seasoning ingredients in muslin, boil them in the vinegar for about ½ an hour, and allow it to become quite cold. Drain the cauliflowers well from the salt, place them in wide-necked bottles or unglazed jars, and pour the prepared vinegar over them. Cover closely, store in a cool, dry place for about 1 month.
Procure some firm white cauliflowers and sufficient vinegar to cover them. To each quart of vinegar allow 1 teaspoonful of peppercorns, 1 teaspoonful of allspice.
Tie the peppercorns and allspice in muslin, simmer these very gently in the vinegar for about 20 minutes, and put aside until quite cold. Have ready a saucepan of boiling, highly-salted water, break the cauliflowers into small sprays, throw them into the water, boil for 5 minutes, and drain well. When quite cold put them into wide-necked bottles or unglazed jars, with a few peppercorns and a little allspice, cover with the prepared vinegar, and cover closely. They should be ready for use in 3 or 4 weeks.
Take an equal weight of cauliflower sprays and silver-onions, and procure sufficient vinegar to cover. To each quart of vinegar allow 1 level teaspoonful of peppercorns, 1 level teaspoonful of allspice, 1 level teaspoonful of black pepper, 1 blade of mace, 1 oz. of turmeric, 1 tablespoonful of curry-powder, 1 tablespoonful of dry mustard, 1 tablespoonful of salt, 1 tablespoonful of lemon-juice, and about 1 tablespoonful of raw lime-juice.
Put as much water as will cover the sprays of cauliflower into a large saucepan; to each quart add 4 oz. of salt, boil for 10 minutes, and allow it to become quite cold. Break the cauliflowers into small sprays, cover them with the cold brine, let them remain immersed for 3 days, then drain well. Peel the onions, place them in jars or wide-necked bottles in layers alternating with sprays of cauliflower; sprinkle each layer with a little allspice, a few peppercorns, and 1 or 2 pieces of mace. Mix the black pepper, turmeric, curry-powder, mustard and salt, lemon-juice and lime-juice, to a smooth paste, add the vinegar gradually to the paste, and pour the whole over the cauliflowers and onions. Cover closely, and store in a cool, dry place. The pickle will be ready for use in 3 or 4 weeks.
Select some sound, not over-ripe cherries and procure sufficient French vinegar to cover them. To each pint of vinegar allow ½ a lb. of sugar, and to the whole add cayenne to taste. A few drops of cochineal or carmine for colouring.
Pick the cherries carefully, rejecting those which are not quite sound, leave about 1 inch of their stalks, and put the fruit into jars. Boil the vinegar, add to it the sugar and cayenne, skim well, let it boil for a few minutes, then turn it into an earthenware vessel. When cold, add a few drops of carmine or cochineal, pour it over the cherries, cover the jars closely, and store in a cool, dry place until required for use.
Take some sound, not over-ripe cherries and sufficient good vinegar to cover them. To each quart of vinegar allow 1 lb. of sugar.
Leave 1 inch of the stalks on the cherries, and pack them lightly in jars. Boil the vinegar and sugar together, pour it whilst hot over the fruit, and when cold tie paper over the jars. Let them stand in a cool place for 1 week, then drain off the vinegar, boil and skim well, and again pour while hot over the fruit. When cold cover closely, and keep in a cool, dry place.
Have ready 3 dozen sour apples, 3 lb. of coarse brown sugar, ½ a lb. of salt, 2 lb. of sultana raisins, ½ a lb. of green ginger, 6 oz. of bird’s-eye chillies, 2 oz. of mustard-seed, 5 medium sized Spanish onions, 6 shallots and 3 quarts of good malt vinegar.
Dissolve the salt and sugar in the vinegar, strain, and return it to the stewpan. Add the apples, onions and ginger, all thinly sliced, the sultanas cleaned and picked, also the rest of the ingredients, and cook very gently until the apples and onions are quite tender. Pour into small jars or wide-necked bottles; when cold, cover closely, and store in a cool, dry place.
Take 1 quart of malt vinegar, 1 lb. of sour apples, peeled, cored and sliced, ½ a lb. of onions, peeled and coarsely chopped, 1 lb. of moist sugar, ½ a lb. of raisins stoned and quartered. 4 oz. of salt, 4 oz. of ground ginger, 2 oz. of dry mustard, ¼ of an oz. of cayenne and 4 small cloves of garlic finely chopped.
Cook the apples, onions and garlic with the salt, sugar and vinegar until quite soft, and pass them through a fine hair sieve. Add the raisins, ginger, cayenne and mustard, mix well together, turn into a jar, and stand it in a warm, but not hot, place until the following day. Have ready some perfectly dry, wide-necked small bottles or jars, fill them with chutney, and cover closely so as to exclude the air. This chutney may be kept for a year or two.
To 50 green mangoes allow 6 pints of vinegar, 3 lb. of sugar, 2 lb. of tamarinds stoned, 1 lb. of raisins stoned, 1 lb. of green ginger sliced, 1 good teaspoonful of powdered cinnamon, 1 level teaspoonful of nutmeg and 1 lb. of salt.
Peel and slice the mangoes thinly, sprinkle over them the salt, let them remain for 36 hours, then drain well. Make a syrup by boiling together 3 pints of vinegar and the sugar. Put the remainder of the vinegar into a preserving-pan, add the mangoes, boil up, simmer gently for about 10 minutes, then add the tamarinds, raisins, ginger, cinnamon and nutmeg. Cook very slowly for about ½ an hour, adding the syrup gradually during the last 10 minutes. Stir and boil the mixture until the greater part of the syrup is absorbed, then turn into bottles, cork securely, and store in a cool, dry place until required for use.
Mix together in a jar 4 oz. of sour apples, pared, cored and sliced, 4 oz. of tomatoes sliced, 4 oz. of salt, 4 oz. of brown sugar, 4 oz. of raisins stoned, 2 oz. of cayenne, 2 oz. of ground ginger, 1 oz. of shallots, ¼ of an oz. of garlic, 3 pints of malt vinegar and 1 pint of lemon-juice.
Cover the jar, keep in a moderately warm place for 1 month, and stir two or three times daily. At the end of the time strain off the liquor, let the residue drain well, but do not squeeze it. Pour into small bottles, cork tightly, and store in a cool, dry place.
Take 6 lb. of ripe tomatoes, 3 lb. of sour cooking apples, 4 oz. of salt, 8 oz. of brown sugar, 3 pints of vinegar, 6 cloves of garlic, 6 oz. of ground ginger and 1 oz. of mustard-seed.
Scald the tomatoes, remove the skin, cut them into slices, and put them into an earthenware cooking-pot with the vinegar, salt and apples previously peeled, cored and chopped finely. When the fruit is soft, rub the whole through a sieve, add the sugar, ginger and mustard-seed, also the garlic (chopped finely), and boil the whole gently from ½ to ¾ of an hour. Pour the contents of the cooking-pot into a jar, cover it, and let it stand in a warm place for about 3 days. Then bottle the chutney for use, cork up tightly, and exclude the air. Sultanas or preserved ginger are sometimes added to the above ingredients.
Peel the cucumbers, cut them into ½ inch slices, sprinkle them liberally with salt, and let them remain until the following day. Let the cucumber drain for at least 2 hours on a hair sieve, then place in wide-necked glass bottles. Boil sufficient good vinegar to cover them, adding to each pint of vinegar ½ an oz. of peppercorns, ½ an oz. of allspice, and ½ a teaspoonful of salt, and pour it while hot over the cucumber, and cover closely. If stored in a cool, dry place this pickle will keep good for some time, but as it is liable to become mouldy the bottles should be frequently examined. When the first speck of mould appears re-boil the vinegar, immerse the slices of cucumber in it for 1 minute, then put them into a clean dry bottle, and pour the boiling vinegar over them. [Today, we do not advise trying to rescue mouldy pickle in this way – if in doubt, throw it out!]
Have ready 7 lb. of sound, dry damson plums, 4 lb. of good preserving sugar, ¾ of an oz. of stick cinnamon, ¾ of an oz. of cloves and sufficient good vinegar to cover.
Remove the stalks but not the stems of the fruit, place them in layers in a large jar, sprinkle each layer with sugar, cinnamon and cloves. Cover the whole with vinegar, place the jar in a saucepan of boiling water, cook gently until the juice flows freely, then put the jar aside until the contents are quite cold. Then drain the syrup into a stewpan, bring to boiling-point, and pour it over the fruit. Repeat this process for 7 or 8 days, when the skins should be hard and the plums have a clear appearance. After the last boiling let the plums remain in the large jar for 7 days, then transfer them to smaller jars. Boil the syrup, pour it over the plums, and when cold cover with a bladder or paper brushed over on both sides with white of egg. Cherries may be pickled in this way. If stored in a dry, moderately cool place, they may be kept for years.
Place equal quantities of sliced onion, cucumber and sour apple in a dish in alternate layers, add salt and cayenne to taste. To ½ a pint of vinegar add 1 wineglassful each of sherry (optional) and soy and pour over. Let the pickle stand for a few hours before serving.
Cover the young French beans with strong salt and water, let them remain for 3 days, then drain. Place them in a saucepan with vine leaves under and over, cover with boiling salted water, cook gently for a few minutes, then drain and pack loosely in jars. Cover with boiling spiced vinegar, drain it off, and re-boil on two following days. The pickled beans should be kept closely covered in a cool, dry place.
Cover the gherkins with salt and water, and let them remain in the brine for 3 days. At the end of the time drain them well, dry them with a cloth, and pack them compactly in a jar of suitable size. Boil sufficient vinegar to cover them, allowing to each quart of vinegar ¼ of an oz. of allspice, ¼ of an oz. of black peppercorns, 4 cloves and 2 blades of mace, for 10 minutes and pour the liquid over the gherkins. Cover closely, let the jar stand in a warm place until the following day, then drain off the vinegar into a saucepan. Boil up, pour the vinegar at once over the gherkins, and let them remain covered until the following day. This process must be repeated daily until the gherkins are sufficiently green; they should then be put into wide-necked glass bottles, covered completely with vinegar, for which purpose it may be necessary to supplement that already used. They should be tightly corked before being stored away.
Chop 1 quart of green gooseberries, 10 oz. of sultanas, and 1 onion; put into the preserving-pan with 1 quart of vinegar, 1½ oz. of ground ginger, 1½ oz. of mustard-seed, 3 oz. of salt, 8 oz. of sugar, ¼ oz. of cayenne and ½ oz. of turmeric. Boil gently for about ¾ of an hour, stirring occasionally. Bottle and tie down.
Scrape the outer skin off the horseradish, cut it into ½-inch lengths, and place them in wide-necked bottles or small unglazed jars. Cover with good malt vinegar, cork the bottles tightly or fasten parchment paper securely over the tops of the jars. Keep the pickle in a cool, dry place.
Boil the corn in salt and water, drain well and cover with spiced vinegar. When cold, fasten down securely, and store in a dry, cool place.
To each gallon of vinegar allow 6 cloves of garlic, 12 shallots, 2 sticks of sliced horseradish, ¼ of a lb. of bruised ginger, 2 oz. of whole black pepper, 1 oz. of long pepper, 1 oz. of allspice, 12 cloves, ¼ of an oz. of cayenne, 2 oz. of mustard-seed, ¼ of a lb. of mustard, 1 oz. of turmeric, a white cabbage, cauliflowers, radish pods, French beans, gherkins, small round pickling onions, nasturtiums, capsicums, chillies, etc.
Cut the cabbage, which must be hard and white, into slices, and the cauliflowers into small branches; sprinkle salt over them in a large dish, and let them remain for 2 days. Then dry the vegetables and put them into a very large jar, with garlic, shallots, horseradish, ginger, pepper, allspice, and cloves in the above proportions. Boil sufficient vinegar to cover the ingredients, and pour it over them, and, when cold, cover closely. As the other materials for the pickle ripen at different times, they may be added as they are ready; these will be radish pods, French beans, gherkins, small onions, nasturtiums, capsicums, chillies, etc., etc. As these are procured they must, first of all, be washed in a little cold vinegar, wiped, and then simply added to the other ingredients in the large jar, only taking care that they are covered by the vinegar. If it should be necessary to add more vinegar to the pickle, do not omit to boil it before adding it to the rest. When all the things required are collected, turn all out into a large pan, thoroughly mix them, put the mixed vegetables into smaller jars, without any of the vinegar, then boil the vinegar again, adding as much more as will be required to fill the different jars, also cayenne, mustard-seed, turmeric, and mustard, which must be well mixed with a little cold vinegar, allowing the quantities named above to each gallon of vinegar. Pour the vinegar, boiling hot, over the pickle, and, when cold, tie down with a bladder. If the pickle is wanted for immediate use, the vinegar should be boiled twice more, but the better plan is to make it during one season for use during the next. This pickle will keep for years, if care is taken that the vegetables are quite covered by the vinegar.
Take 12 lemons, 1 lb. of baysalt, 4 oz. of mustard-seed (tied in muslin), 2 oz. of garlic peeled, ½ an oz. of grated nutmeg, ½ an oz. of ground mace, ¼ of an oz. of ground cloves and 1 quart of white-wine vinegar.
Remove the rinds of the lemons in thin slices, and put them aside to be afterwards dried and used for flavouring purposes. Leave all the pith on the lemons, cut them lengthwise and across, thus forming 4 quarters, sprinkle over them the salt, and place them singly on a large dish. Let the dish remain near the fire until all the juice of the lemons has dried into the pith, then put them into a large jar. Add the rest of the ingredients, cover closely, and let it stand near the fire, but not on the stove, for 5 days. At the end of the time, cover the lid with parchment paper or bladder, and put the jar in a cool, dry place. At the end of 3 months strain off the vinegar through a hair sieve, and press the fruit well to extract as much moisture as possible. Strain two or three times, and, when quite clear, bottle for use. Store in a cool, dry place.
Take 12 lemons and sufficient vinegar to cover them. To each quart of vinegar allow 1 oz. of mustard-seed, 1 oz. of whole ginger, ½ an oz. of peppercorns, about ½ an oz. of cloves, ¼ of an oz. of mace and ¼ of an oz. of chillies.
Make a brine strong enough to float an egg, put in the lemons, allow them to remain immersed for 6 days, stirring them two or three times daily. At the end of this time, put the lemons into a saucepan of boiling water, boil steadily for about 15 minutes, then drain well, allow them to become quite cold, and put them into jars. Boil the vinegar, spices, etc., together until sufficiently seasoned and flavoured, then pour the mixture, boiling hot, over the lemons, and cover closely. They will be ready for use in 6 months, and should in the meantime be kept in a cool, dry place.
Procure 30 green mangoes, 2 lb. of sugar, ½ a lb. of salt, 2 lb. of raisins stoned, 1 lb. of green ginger, 3 oz. of dried chillies, 4 oz. of garlic and 3 pints of good vinegar.
Peel and slice the mangoes, chop them finely, also chop finely the raisins, green ginger and garlic. Pound the chillies in a mortar until smooth, then mix them with the rest of the prepared ingredients. Dissolve the sugar and salt in the vinegar, bring to the boil, then let it become quite cold and mix it with the mangoes, etc. Turn into wide-necked bottles or jars, cover closely, let them remain in the sun for 3 or 4 days, then store for use.
(See also recipe under Chutney, Mango.)
Have ready 50 green mangoes, 3 oz. of dried chillies, 1 lb. of green ginger finely sliced, ½ a lb. of mustard-seed, 2 oz. of garlic and 2 oz. of turmeric.
Peel the mangoes, and partly divide them through the shell, so as to remove the seed from the inside. Sprinkle them with salt, and let them remain for 24 hours. Meanwhile boil the turmeric in 2 quarts of vinegar for about 20 minutes, and let it become quite cold. Pound the chillies until smooth, add the ginger, the mustard-seed freed from husks, the garlic finely chopped, and mix well together. Fill the inside of the mangoes with this preparation, place them in jars, sprinkle over them any of the seasoning that remains, and cover with good malt vinegar.
Halve and stone the mangoes, stuff them with a mixture of sliced green ginger, mustard-seed and bruised garlic, replace the halves, and fasten them securely with strong cotton. Cover the mangoes with boiling spiced vinegar. On the following day strain off the vinegar, re-boil, and repeat the process on the two following days, four times in all. When cold, turn the preparation into jars, cover closely, and store in a dry, cool place.
Cut the melon into quarters, peel thinly, and remove the seedy parts. Shred the pieces rather coarsely, and put them in a stone jar. Sprinkle with salt, and let them stand for 5 or 6 hours. Next pour over some wine vinegar diluted with water. To every pound of melon, weighed when drained, allow ½ lb. of sugar, 1 pint of vinegar, cinnamon stick, a little grated horseradish, some mustard-seeds, and a little ground olive to flavour. Cook these to the consistency of syrup, then add the drained melon. Pack in jars and cover them.
Procure some small melons, small French beans, grated horseradish, cloves, ground nutmeg, cinnamon, pepper, vinegar, and to each quart add 1 teaspoonful each of cloves, allspice and black peppercorns.
Cut off one end, scoop out the inside of each melon, then replace and secure the end. Cover the melons with strong brine, let them remain undisturbed for 4 days, then drain and dry well. Sprinkle the inside of each melon liberally with cloves, cinnamon, nutmeg and pepper, and stuff them with well-seasoned French beans and horseradish. Replace, and tie on the ends, and pack the melons in a large jar, keeping the cut ends uppermost. Boil the vinegar and spices together for about 10 minutes, and, when cold, pour the liquid over the melons. On three consecutive days re-boil the vinegar, and pour it boiling over the melons. When cold, cover closely, and store in a cool, dry place.
To each gallon of vinegar allow ¼ of a lb. of bruised ginger, ¼ of a lb. of mustard, ¼ of a lb. of salt, 2 oz. of mustard-seed, 1 ½ oz. of turmeric, 1 oz. of ground black pepper, ¼ of an oz. of cayenne, cauliflowers, onions, celery, gherkins, French beans, nasturtiums, capsicums.
Have a large jar, with a tight-fitting lid, in which put as much vinegar as required, reserving a little to mix the various powders to a smooth paste. Put into a basin the mustard, turmeric, pepper and cayenne; mix them with vinegar, and stir well until no lumps remain; add all the ingredients to the vinegar, and mix well. Keep this liquor in a warm place, and thoroughly stir it every morning for 1 month with a wooden spoon, when it will be ready for the different vegetables to be added to it. As these come in season, have them gathered on a dry day, and after merely wiping them with a cloth, to free them from moisture, put them into the pickle. The cauliflowers must be divided into small bunches. Put all these into the pickle raw, and at the end of the season, when as many of the vegetables as could be procured have been added, store the pickle away in jars, and tie over with bladder. This old-fashioned method of preserving vegetables is largely employed by those who live in the country. The pickle should always be kept for at least 3 months in a cool, dry place before being used.
Take an equal weight of small mild onions, sour apples and cucumbers, and sufficient vinegar to cover. To each pint of vinegar add 2 tablespoonfuls of sherry, 1 teaspoonful of salt, ½ a teaspoonful of pepper, a good pinch of cayenne.
Peel and slice the onions, apples and cucumbers thinly, put them into wide-necked bottles, add the seasoning and sherry, cover with vinegar, and cork closely. This pickle may be used the following day, and should not be kept for any length of time.
Have at hand 1 lb. of onions, 1 lb. of apples, ¼ of a lb. of chillies, 1½ pints of white-wine vinegar and 1 good tablespoonful of salt.
Chop the onions and apples coarsely, and the chillies finely. Boil the vinegar, add the salt, and when dissolved pour over the prepared ingredients. Turn into small jars, and, when cold, cover closely.
Wash, dry, and peel 1 quart of button mushrooms, and cut off the tops of the stalks. Place them in a stewpan, sprinkle salt to taste over them, shake them over the fire until the liquor flows, and keep them on the stove uncovered until the greater part of the moisture has evaporated. Then add 1 quart of vinegar, 1 oz. of bruised whole ginger, ½ oz. of white peppercorns and 3 blades of mace, bring to the boil, and simmer gently for about 10 minutes. Turn into jars, cover closely, and store in a cool, dry place.
Take 1 quart of button mushrooms, 1 quart of vinegar, 1 oz. of whole ginger, ½ an oz. of white peppercorns and a good pinch of cayenne.
Cut off the tips of the stalks, rub off the outer skin with a piece of new flannel occasionally dipped in salt, rinse the mushrooms in salt and water, and dry them well. Boil the vinegar, pepper and spices together until pleasantly seasoned and flavoured, then put in the mushrooms and simmer them gently for about 10 minutes. Put into jars; when cold cover closely, and store in a cool, dry place until required for use.
Procure some nasturtium seeds and sufficient vinegar to cover them. To each pint of vinegar add ½ an oz. of salt and 6 peppercorns.
Boil the vinegar, salt and peppercorns together, and, when cold, strain it into a wide-necked bottle. Gather the seeds on a dry day, put them into the vinegar, and cork closely. These pickled seeds form an excellent substitute for capers. They are ready for use in about 3 months, but may be kept for a much longer time with perfect safety.
Have ready some pickling onions and sufficient vinegar to cover; to each quart of vinegar add 2 teaspoonfuls of allspice and 2 teaspoonfuls of whole black pepper.
Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin; then with a silver knife (steel should not be used, as it spoils the colour of the onions) remove one more skin, when the onions will look quite clear. Have ready some very dry bottles or jars, and as fast as the onions are peeled put them in. Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with bladder, and put them in a dry place, and in a fortnight they will be ready for use.
Take some silver onions and sufficient white wine vinegar to cover.
Remove the skins, throw the onions a few at a time into a saucepan of boiling water, taking care to have no more than will form a single layer floating on the surface of the water. As soon as the onions look clear on the outside take them up as quickly as possible with a slice, fold them in a clean dry cloth, so as to keep in the steam, and allow them to remain closely covered until the whole have been scalded. Let the onions be until quite cold, then put them into bottles or jars, and pour over them the vinegar, which should previously have been boiled and allowed to cool slightly. When cold, cover closely, and store in a cool, dry place.
Halve and stone 4 lb. of ripe peaches. Boil 2 quarts of pale brown vinegar with a dessertspoonful of whole pepper mixed, 2 red chillies cut up, a dessertspoonful each of coriander seeds and mustard-seeds, 2 inches of root ginger, ½ oz. of curry-powder, ½ lb. of brown sugar, and 2 to 3 oz. of salt. Add 2 or 3 onions, minced, and fried in oil to a light brown only, then put in the peaches as soon as the syrup boils up, and cook until quite done. Store in the usual manner.
Have at hand 2 lb. of dried peaches, ½ a lb. of brown sugar, ½ a lb. of salt, 2 oz. of curry-powder, 6 large onions sliced, 6 chillies shredded, 6 large pieces of ginger, 1 tablespoonful of pepper, 1 tablespoonful of mustard-seeds, 1 tablespoonful of coriander seeds and 3 quarts of vinegar.
Pour the vinegar over the peaches and let them soak for at least 12 hours. Fry the sliced onions in salad-oil until well browned, and drain well. Pound or crush the spices. Boil all together until the peaches are quite soft but unbroken, then turn into jars or pots, cover closely, and store for use.
Select some nice firm pears. To each lb. allow ½ a lb. of brown sugar, and ¼ of a pint of malt vinegar, cloves, cinnamon, and allspice.
Peel the pears and tie the spices in muslin. Place the vinegar, sugar and spices in a preserving-pan; when boiling add the pears, and cook them gently until tender. Remove the pears to a bowl or large basin, boil the syrup for about 10 minutes longer, then pour it over the fruit. On the following day boil up the syrup, and repeat the process the two following days. On the third day place the pears in jars or wide-necked bottles, and remove the spices before adding the vinegar to the fruit. Store in a dry, cool place.
Procure some cauliflowers, onions, gherkins, French beans and capsicums.
Divide the vegetables into convenient pieces, throw them into boiling brine sufficiently strong to float an egg, and cook for 3 minutes. Drain well, spread them on large dishes, and let them remain in the sun until perfectly dry. Prepare sufficient spiced vinegar and add ½ an oz. each of turmeric and curry-powder to each quart of vinegar. Also allow to each quart of vinegar 1 oz. of mustard, which must be mixed smoothly with a little cold vinegar, and afterwards stirred into the boiling vinegar, but not allowed to boil. Place the prepared vegetables in jars, cover them completely with vinegar, and when quite cold, cover closely.
The plums for this pickle may be red, purple or yellow, or mixed if more convenient; they must be ripe, but absolutely sound. Wipe them, prick them freely with a needle, and pack loosely into jars of about a quart capacity. Three-fourths fill them only with the fruit. Have ready the pickle made by boiling 3 level pints of granulated sugar with a quart of vinegar to a syrup, adding to this quantity 18 cloves, 3 inches of stick cinnamon, broken up, 12 black peppercorns, and a teaspoonful of allspice berries. These are to be bruised and left in the pickle. The jars must be filled, tied with bladder, and stored in a cool, dry place.
Cover some young radish-pods with strong brine, let them remain for 12 hours, then drain the brine into a saucepan, and boil up. Pour the boiling brine over the pods, cover closely with a close-fitting lid or plate, let them remain undisturbed for 48 hours, then repeat the boiling process. Repeat again and again until the pods are perfectly green, then drain until they are quite dry, and pack them loosely in jars. Add 2 or 3 tablespoonfuls of grated horseradish to sufficient prepared and spiced vinegar, pour it boiling over the pods, and cover closely. On the following day strain, boil and replace the vinegar, and, when quite cold, tie down securely and store in a dry, cool place.
To 2 quarts of the best white wine vinegar allow ½ a lb. of shallots or garlic, 2 oz. of whole ginger, 2 oz. of chillies, 4 oz. of mustard-seed and 2 oz. of turmeric.
Cover the ginger with strong brine made by boiling together 1 pint of water and 6 oz. of salt, let it remain for 5 days, then slice it thinly, and dry it in the sun. Peel the shallots or garlic, sprinkle liberally with salt, and let them remain thus for 3 days. Place the ginger, shallots, chillies, mustard-seed and turmeric in a wide-necked bottle, pour in the vinegar, cover closely, and store in a dry, cool place.
Peel some medium-sized onions, slice them thinly, place them in a large jar, and sprinkle each layer liberally with salt, and lightly with cayenne pepper. Cover the whole with vinegar, exclude the air by means of a bladder, or paper brushed over on both sides with white of egg, and store in a cool, dry place. The pickle will be ready for use in 10 or 14 days.
Take 7 lb. of peaches, pears or plums, 4 lb. of loaf or preserving sugar, 1 pint of good vinegar, 1 blade of mace, ½ an inch of cinnamon and 3 cloves.
Remove skins, stones or cores of the fruit, and place the fruit in a preserving-pan with alternate layers of sugar. Bring very slowly to boiling-point, then add the vinegar and spices, and boil for a few minutes. Take out the fruit with a skimmer, draining it well from the syrup, and place it on dishes to cool. Boil the syrup gently until thick, removing any scum as it rises, and pour it boiling over the fruit, which should be previously packed closely in glass jars. Cork tightly, and store in a cool, dry place. Examine frequently for the first month, and if there are any signs of fermentation, put the jars, uncovered, in a pan of water, and heat until they are scalding hot.
Have ready 6 large tomatoes, 1 Spanish onion, 1 green capsicum, 2 tablespoonfuls of brown sugar, 1 tablespoonful of salt, and ½ a pint of vinegar.
Peel and chop the onion coarsely. Blanch the tomatoes, remove the skins, and slice them finely. Place the onion and tomatoes in a stew-jar, add the capsicum finely chopped, the sugar, salt and vinegar, and cook in a slow oven until the onion is quite tender. When cold turn into small jars or wide-necked bottles, cover closely, and store in a cool, dry place.
Prepare some spiced vinegar, and to each quart add 1 dessertspoonful of moist sugar. Pack some small firm tomatoes loosely in a large jar, cover them with boiling vinegar, and put on a close-fitting lid or plate to keep in the steam. Tie down to exclude the air completely. This pickle will only keep for a short time.
Take an equal weight of firm tomatoes and medium-sized Spanish onions and sufficient good vinegar to cover. To each pint of vinegar allow 1 teaspoonful of peppercorns, ½ a teaspoonful of allspice and ½ a teaspoonful of salt.
Peel the onions, place them, with the tomatoes, compactly in a stewpan, add the salt, allspice and peppercorns tied together in muslin, cover with vinegar, and simmer very gently for 5 or 6 hours. Turn into wide-necked bottles or jars; when cold cover closely and store in a cool, dry place until required.
Procure some nice young vegetable marrows and sufficient vinegar to cover. To each quart of vinegar add 4 oz. of sugar, 1½ oz. of ginger broken into small pieces, 1¼ oz. of dry mustard, ½ an oz. of turmeric, 6 chillies and 1 clove of garlic finely chopped.
Boil the vinegar with the seasoning and flavouring ingredients until some of their strength and flavour is extracted. Meanwhile pare the marrows, cut them into 2-inch pieces, and remove the seeds. Add them to the boiling vinegar, cook gently for about 10 minutes, and turn into a large basin or earthenware pan. When quite cold lift the pieces of marrow carefully into wide-necked bottles or unglazed jars, pour in the vinegar, and cover closely. The pickle will be ready in 2 or 3 weeks, and should be kept in a cool, dry place until required.
Procure some green walnuts and sufficient vinegar to cover them. To each quart of vinegar allow 1 oz. of peppercorns, 1 oz. of allspice and 1 teaspoonful of salt.
Prick the walnuts well with a steel fork or large darning needle, put them into an earthenware bowl or pan, and cover them with strong cold brine previously made by boiling the necessary quantity of water with the addition of 4 oz. of salt to each quart of water. Stir the walnuts two or three times daily for 6 days, then drain them and cover with fresh brine. Let them remain 3 days, then again drain them, spread them on large dishes, and place them in the sun until quite black. Have ready some wide-necked bottles or unglazed jars, and three-quarters fill these with walnuts. Boil sufficient vinegar to cover them, with peppercorns, allspice and salt as stated above, for about 15 minutes, and when quite cold pour the mixture over the walnuts. If closely covered, and stored in a dry, cool place, they may be kept for months.
Have ready some green walnuts and sufficient vinegar to cover them. To 3 pints of vinegar allow 1 oz. of salt and ½ an oz. each of allspice, peppercorns, cloves and whole ginger.
Wipe the walnuts with a dry cloth, put them into wide-necked bottles, or unglazed jars, and cover them with cold vinegar. Cover closely, let them stand in a cool, dry place for 4 months, then drain off the vinegar. Boil as much fresh vinegar as will cover them, with the seasonings as stated above, and pour it, while boiling hot, over the walnuts. Cover closely, and store for 3 weeks in a cool, dry place, the walnuts will then be ready for use.