Picalilli
- Small cucumbers
- Button onions
- Small bunches of cauliflower
- Carrots
- Ginger
- Grapes
- Strips of horseradish
- Radishes
- Bean pods
- Cayenne pods
- 4 quarts vinegar
- 4 Tbsps salt
- 4 Tbsps mustard
- 4 Tbsps flour
- 2 Tbsps ginger, ground
- 2 Tbsps Pepper
- 2 Tbsps Allspice
- 2 Tbsps Turmeric
- 1 pint rock salt
The brine for this pickle is made by putting rock salt into a pail of boiling water. Put the vegetables for pickling into the brine and cover tightly to prevent the steam from escaping. Allow to stand for a night and a day. Change the brine a second time and allow the vegetables to remain in the same length of time. The second brine may be used again if skimmed and scalded.
Choose pickles from the brine of an equal size and of various colors. Add the spices to the vinegar. The mustard and turmeric must be blended together with a little vinegar before they are added to the liquor. Simmer the spices and vinegar together. When the liquor is on the verge of boiling, pour into a vessel. Cover tightly. When sufficiently cold, pour into the bottles containing the pickle. Cover and seal air tight. It will be ready for use in 5-6 months.
Choose pickles from the brine of an equal size and of various colors. Add the spices to the vinegar. The mustard and turmeric must be blended together with a little vinegar before they are added to the liquor. Simmer the spices and vinegar together. When the liquor is on the verge of boiling, pour into a vessel. Cover tightly. When sufficiently cold, pour into the bottles containing the pickle. Cover and seal air tight. It will be ready for use in 5-6 months.
Submitted by Oct 10, 2009
15 min
30 min
45 min