DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 59

Indian Pickle (146)
Take large fresh cauliflowers in the Month of July, separate them into small picies dry till the outside leaves and outside of the Stalks, the middle part of which is to be cut in short slips to be reserved, cut also a large white cabbage in the same manner you would a red one for pickeling put a few small onions, and have ready a strong brine of salt water boiling so as to bear an egg on the surface, put in the cauliflower, and let it simmer one minute and drain it, when you take it out of simmering of the other vegetables, each a minute and drain them; then spread them on too dishes and dry them before the fire of the top of a bakeis till they before shrivelled up so as to resemble a piece of leather, you then put them in a jar and prepare a pickle as follows. To two quarts of good vinegar, one ounce of tumeric, a 1/4 of an oz of Saffron, an oz of ginger sliced, 1 oz of long pepper, some black to - 1 oz of Tamaric pepper corns, four cloves of garlic and a few shalots, and a little horse raddish sliced, boil the vinegar, put in the spices and pour it boiling hot upon the pickles when cold tie them down; look at them in a few days and add a quart of vinegar (if required) and they will be fit for use in the course of twelve months a long period being required to render them tender before they are ready for use, when the pickle have soaked up the vinegar so as to render it thick add more vinegar and you may continue adding any thing which comes in Season you may wish to pickle

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Indian Pickle (146) Take large fresh cauliflowers in the Month of July, separate them into small picies dry till the outside leaves and outside of the Stalks, the middle part of which is to be cut in short slips to be reserved, cut also a large white cabbage in the same manner you would a red one for pickeling put a few small onions, and have ready a strong brine of salt water boiling so as to bear an egg on the surface, put in the cauliflower, and let it simmer one minute and drain it, when you take it out of simmering of the other vegetables, each a minute and drain them; then spread them on too dishes and dry them before the fire of the top of a bakeis till they before shrivelled up so as to resemble a piece of leather, you then put them in a jar and prepare a pickle as follows. To two quarts of good vinegar, one ounce of tumeric, a 1/4 of an oz of Saffron, an oz of ginger sliced, 1 oz of long pepper, some black to - 1 oz of Tamaric pepper corns, four cloves of garlic and a few shalots, and a little horse raddish sliced, boil the vinegar, put in the spices and pour it boiling hot upon the pickles when cold tie them down; look at them in a few days and add a quart of vinegar (if required) and they will be fit for use in the course of twelve months a long period being required to render them tender before they are ready for use, when the pickle have soaked up the vinegar so as to render it thick add more vinegar and you may continue adding any thing which comes in Season you may wish to pickle