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Pickle, An Excellent
INGREDI- ENTS.-Equal quantities of medium-sized onions, cucumbers and sauce-apples; 1½ teaspoonful of salt, teaspoonful of cayenne, 1 wineglassful of soy, 1 wineglassful of sherry; vinegar.
Slice sufficient cucumbers, onions and apples to fill a pint stone jar, taking care to cut the slices very thin; arrange them in alternate layers, adding at the same time salt and cayenne in the above proportion; pour in the soy and wine, and fill up with vinegar. It will be fit for use the day it is made.
SEASONABLE in August and September.
Pickle, Indian. (Very Superior.) -INGREDIENTS. To each gallon of vinegar allow 6 cloves of garlic, 12 shalots, 2 sticks of sliced horseradish, 1/4 lb. of bruised ginger, 2 oz. of whole black pepper, 1 oz. of long pepper, 1 oz. of allspice, 12 cloves, 1/4 oz. of cayenne, 2 oz. of mustard seed, 1/4 lb. of mustard, 1 oz. of turmeric; a white cabbage, cauliflowers, radish-pods, French beans, gherkins, small round picklingonions, nasturtiums, capsicums, chilies, &c.
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 two days; then dry them, and put them into a very large jar, with garlic, shalots, horseradish, ginger, pepper, allspice and cloves, in the above proportions. Boil sufficient vinegar to cover them, which pour over, and, when cold, cover up to keep them free from dust. As the other things 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, chilies, &c. &c. 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 more vinegar should be wanted to add to the pickle, do not omit first to boil it before adding it to the rest. When you have collected all the things you require, turn all out in a large pan, and thoroughly mix them. Now 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, and also cayenne, mustardseed, turmeric and mustard, which must be well mixed with a little cold vinegar, PICKLE, MIXED. 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 way is to make it during one season for use during the next. It will keep for years, if care is taken that the vegetables are quite covered by the vinegar.
This recipe was taken from the directions of a lady whose pickle was always pronounced excellent by all who tasted it, and who has, for many years, exactly followed the recipe given above.
Note. For small families, perhaps the above quantity of pickle will be considered too large; but this may be decreased at pleasure, taking care to properly proportion the various ingredients. Pickle, Mixed. (Very good.) -IN- GREDIENTS. To each gallon of vinegar allow lb. of bruised ginger, lb. of mustard, to. of salt, 2 oz. of mustard seed, 1½ oz. of turmeric, 1 oz. of ground black pepper, 1 oz. of cayenne, cauliflowers, onions, celery, sliced cucumbers, gherkins, French beans, nasturtiums, capsicums.
PICKLED HERRINGS.
Pickle for Tongues or Beef. (Newmarket Recipe.) - INGREDIENTS. - 1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. of coarse brown sugar, 1/2 oz. of saltpetre.
Put all the ingredients into a saucepan, and let them boil for 1/2 an hour; clear off the scum as it rises, and when done pour the pickle into a pickling-pan. Let it get cold, then put in the meat, and allow it to remain in pickle from 8 to 14 days, according to the size. It will keep good for 6 months if well boiled once a fortnight. Tongues will take 1 month or 6 weeks to be properly cured; and, in salting meat, beef and tongues should always be put in separate vessels.
TIME. A moderate-sized tongue should remain in the pickle about a month, and be turned every day.