Yellow Pickle

Ingredients

• 6 quarts vinegar
• 4 ounces mustard seed, finely beaten
• 1 tablespoon salt
• 12 coriander seeds, finely beaten
• 1 grated nutmeg
• 6 ounces ginger, soaked in salt and water, sliced and dried
• 6 cloves garlic, peeled and salted for 3 days
• 2 tablespoons turmeric, beaten
• brine (enough to wash vegetables until it can float an egg)
• equal quantities of vinegar and water for soaking
• a handful of salt for soaking

Directions

1. Combine vinegar, mustard seed, salt, coriander seeds, nutmeg, ginger, garlic, and turmeric in a pot.

2. Cover the pot with a wooden lid and seal it tightly with a bladder or sheepskin.

3. Set the pot aside for 3 weeks in a warm place, stirring every 3 days.

4. Wash the vegetables in brine until they turn yellow.

5. Boil some of the brine, then add the pickles for a few minutes.

6. Remove the pickles and place them in the sun to bleach.

7. Prepare a jar with equal parts vinegar and water, a handful of salt, and ½ ounce of turmeric.

8. Soak the vegetables in this mixture for 24 hours, then drain.

9. Stuff the mangoes and place them in pickle pots.

10. Bake cabbages in the oven until the leaves fall, then tie in bundles and place in the jar for 3 days.

11. Salt and dry asparagus in the sun for 3 days.