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Pickles, &C

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pickles, &C

Ingredients

Directions

  1. Trim and wipe the vegetables carefully.

  2. Wash only those that will be steeped or parboiled.

  3. Heat the vinegar until scalding hot and let it cool.

  4. Combine the vegetables with the cooled vinegar and spices in a stone jar.

  5. Ensure the vegetables are fully submerged in vinegar and seal the jar 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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