To Pickle Martinas
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- 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 5 ingredients
Cook safely
- 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
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- Put the martinas in a strong brine of salt and water, let them remain a week or ten days.
- Then wash them, and put them in cold vinegar, to soak the salt and greenish taste out of them.
- When ready to pickle, lay them out to drain;
- scald the following ingredients in a gallon of vinegar, and pour over them in a jar;
- if not full, fill up with cold vinegar.
- 1 large handful of sliced horseradish.
- 1 teacup of allspice.
- ½ cup of black pepper.
- ½ cup of mustard-seed (black).
- 2 tablespoonfuls cloves.
- 2 pounds brown sugar.
- 3 or four onions, sliced.
- The spices to be beaten, but not too fine.
- This quantity fills a two-gallon jar.--Mrs.
- J.
- J.
- M.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Colander