These recipes appeared in the November 1862 issue of Godey’s Lady’s Book.
INDIAN OR MIXED PICKLES — MANGO OR PICALILLI
The flavoring ingredients of Indian pickles are a compound of curry powder, with a large proportion of mustard and garlic.
The following will be found something like the real mango pickle, especially if the garlic be used plentifully. To each gallon of the strongest vinegar put four ounces of curry powder, same of flower of mustard (some rub these together with half a pint of salad oil), three of ginger, bruised, and two of turmeric, half a pound (when skinned) of eschalots slightly baked in a Dutch oven, two ounces of garlic prepared in like manner, a quarter of a pound of salt, and two drachms of Cayenne pepper.
Put these ingredients into a stone jar, cover it with a bladder wetted with the pickle, and set it on a trivet by the side of the fire during three days, shaking it up three times a day; it will then be ready to receive gherkins, sliced cucumbers, sliced onions, button onions, cauliflowers, celery, broccoli, French beans, nasturtiums, capsicums, and small green melons. The latter must be slit in the middle sufficiently to admit a marrow-spoon, with which take out all the seeds; then parboil the melons in a brine that will bear an egg; dry them, and fill them with mustard seed, and two cloves of garlic, and bind the melon round with packthread.
Large cucumbers may be prepared in like manner.
Green peaches make the best imitation of the Indian mango.
The other articles are to be separately parboiled (excepting the capsicums) in a brine of salt and water strong enough to bear an egg; taken out and drained, and spread out, and thoroughly dried in the sun, on a stove, or before a fire for a couple of days, and then put into the pickle.
Anything may be put into this pickle, except red cabbage and walnuts.
It will keep several years.
Observations: — To the Indian mango pickle is added a considerable quantity of mustard-seed oil, which would also be an excellent warm ingredient in our salad sauces.
Get a fine purple cabbage, take off the outside leaves, quarter it, take out the stalk, shred the leaves into a colander, sprinkle them with salt, let them remain till the morrow, drain them dry, put them into a jar, and cover them with the pickle for beet roots.
The small round silver button onions, about as big as a nutmeg, make a very nice pickle. Take off their top coats, have ready a stewpan, three parts filled with boiling water, into which put as many onions as will cover the top; as soon as they look clear, immediately take them up with a spoon full of holes, and lay them on a cloth three times folded, and cover them with another, till you have ready as many as you wish; when they are quite dry, put them into jars, and cover them with hot pickle, made by infusing an ounce of horseradish, same of allspice, and same of black pepper, and same of salt, in a quart of best white wine vinegar, in a stone jar on a trivet by the side of the fire for three days, keeping it well closed; when cold, bung them down tight, and cover them with a bladder wetted with the pickle, and leather.
Get those of about four inches long and an inch in diameter, the crude, half-grown little gherkins usually pickled are good for nothing. Put them into (unglazed) stone pans, cover them with a brine of salt and water, made with a quarter of a pound of salt to a quart of water; cover them down, set them on the earth before the fire for two or three days, till they begin to turn yellow; then put away the water, and cover them with hot vinegar; set them again before the fire, keep them hot till they become green (this will take eight or ten days); then pour off the vinegar, having ready to cover them a pickle of fresh vinegar, etc.; cover them with a bung, bladder, and leather.
Observations: The vinegar the gherkins were greened in will make excellent salad sauces, or for cold meat. It is, in fact, superlative cucumber vinegar.
Boil gently till they are full three parts done (this will take from an hour and a half to two and a half); then take them out, and when a little cooled, peel them, and cut them in slices about an inch thick. Have ready a pickle for it, made by adding to each a quart of vinegar, an ounce of ground black pepper, half an ounce of ginger pounded, same of salt, and of horseradish cut in thin slices; and you may warm it, if you like, with a few capsicums or a little Cayenne; put these ingredients into a jar, stop it close, and let them steep three days on a trivet by the side of the fire; then, when cold, pour the clear liquor on the beet roots, which you have previously arranged in a jar.
CAULIFLOWERS OR BROCCOLI
Choose those that are hard, yet sufficiently ripe, cut away the leaves and stalks. Set on a stewpan half full of water, salted in proportion of a quarter of a pound of salt to a quart of water; throw in the cauliflower, and let it heat gradually; when it boils, take it up with a spoon full of holes, and spread them on a cloth to dry before the fire for twenty-four hours at least; when quite dry, put them, piece by piece, into jars or glass tie-overs, and cover them with the pickle we have directed for beet roots, or make a pickle by infusing three ounces of the curry powder for three days in a quart of vinegar by the side of the fire.
Nasturtiums are excellent prepared as above.
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