Pickling
From The prudent housewife, or Compleat English cook (1800).
A historical recipe
The prudent housewife, or Compleat English cook, by Mrs Fisher and Hailstone, Edward, 1818-1890, former owner (1800).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 4 ingredients
- a pint of mustard seed
- an ounce of mace
- an ounce of black pepper
- an ounce of alspice
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pules to he observed in Pickling.
- N ever use any thing but stone jars for all sorts of pickles that require hot pickle to them, for vinegar and salt will penetrate through earthen vessels;
- store and glass are the only things to keep pickles in.
- Be sure never to put your hands in to take pickles out ;
- the best way is, to every pot tie a wooden spoon, full of little boles, to take them out w ith .
- To Pickle Walnuts, You must lake large full grown nuts, at their full growth before they are hard, lay them in salt and water;
- let them be two days, then shift them into fresh water ;
- let them lie two days longer, tlien shift them again, and let them lie three days ;
- then take them out of the w^ater, and put them into your pickling jar.
- When the jar is half full, pul in a large onion stuck with cloves.
- To a hundred walnuts, put in half a pint of mustard seed, a quarter of an ounce of mace, half an ounce of black pepper, half an ounce of alspice, six bay leaves, and a stick of horse radish j Uien fill your jar, and pour boiling vinegar over them.
- them.
- Cover them with a plate, and when they are cold, tie them down with a bladder and leather, and they will befit to eat in two or three months.
- The next year, if any remain, boil up your vinegar again, and skim it ;
- when cold, pour it over your walnuts.
- This is by much the best pickle for use;
- therefore you may add more vinegar to it, what quantity you please.
- If you pickle a great many walnuts, and eat them fast, make your pickle for a hundred or tao, the rest keep in a strong brine of salt and w'ater, boiled till it will bear an egg, and as your pot empties fill them up with those in the salt and water.
- Take care they are covered with picfcle.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Slotted spoon