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East India Pickle

  • For the pickle:
  • Small cucumbers
  • Very small white onions
  • Snap beans
  • Gherkins
  • White cabbage, quartered
  • Plums
  • Peaches
  • Pears
  • Lemons
  • Green tomatoes
  • Spices for 5 gallons of pickle:
  • 2 ounces mace
  • 2 ounces cloves
  • 2 ounces cinnamon
  • 2 ounces allspice
  • 2 ounces celery seed
  • 1/4 lb white race ginger, finely cracked
  • 1/2 lb white mustard seed
  • 1/2 pint small red peppers
  • 1/4 lb horseradish, grated
  • 1/2 pint mustard
  • 2 ounces turmeric
  • 1/2 pint garlic
  • Other:
  • Brine
  • Vinegar
  • Turmeric
  • 2 gallons cider vinegar
  • Brown sugar
Mix all of the ingredients for the pickle together. Lay in strong brine for 2 weeks or until needed. When ready, take them out of the brine and simmer in water until tender enough to stick a straw through. If still too salty, soak in water. Drain through and through. Soak in vinegar in which is dissolved 1 ounce of turmeric to the gallon.

Mix all the spices together. Soak in the cider vinegar for 2 weeks, stirring daily.

After the pickles have lain in the turmeric vinegar for a week, take them out and put in jars or casks, one layer of pickle and one of spice taken out of the vinegar, until all is used.

If the turmeric vinegar is still good and strong, use it and the spiced vinegar. If the turmeric vinegar is much diluted, don't use it. Add enough fresh vinegar to the spiced vinegar to cover the pickles. Put on the stove with a pound of brown sugar to every gallon. When boiling, pour atop the pickles.

Repeat this process 2-3 times according to your personal taste.

Submitted by Tess M Jul 3, 2009
15 min 30 min 45 min
Recipe Rascal