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Pickles, &C

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pickles, &C

Ingredients

Directions

  1. Boil the vegetables in a stone jar set in a pan of water for 15 minutes.

  2. Let the jar sit for six weeks, stirring daily.

  3. Pour the pickles into small bottles and cork them tightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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