Repackaging Pickled Vegetables

[boatman61]

From Mrs Beetons Cookbook... circa 1861

AN EXCELLENT PICKLE.

497. INGREDIENTS.—Equal quantities of medium-sized onions, cucumbers, and sauce-apples; 1-1/2 teaspoonful of salt, 3/4 teaspoonful of cayenne, 1 wineglassful of soy, 1 wineglassful of sherry; vinegar.

Mode.—Slice sufficient cucumbers, onions, and apples to fill a pint stone jar, taking care to cut the slices very thin; arrange them in alternate layers, shaking in as you proceed salt and cayenne in the above proportion; pour in the soy and wine, and fill up with vinegar. It will be fit for use the day it is made.

Seasonable in August and September.

[This recipe was forwarded to the editress of this work by a subscriber to the "Englishwoman's Domestic Magazine." Mrs. Beeton, not having tested it, cannot vouch for its excellence; but the contributor spoke very highly in its favour.]

[boatman61]

Mrs Beetons Pickled Beef.... circa 1861..


2.7kg (6lb) Salt
900g (2lb) Fine Sugar
85g (3oz) Powdered Saltpetre
13.6lt (24 pints) Water
Boil all the ingredients gently together, carefully removing any scum.
When cold, pour it over the meat, every part of which must be covered with the brine.
This may be used for pickling any kind of meat, and may be kept for some time, if boiled up occasionally with an addition of the ingredients.
Time: A ham should be kept in the pickle for a fortnight
A piece of beef weighing 6.35kg (14lb), 12 or 15 days.
A tongue, 10 days or a fortnight. Note: For salting and pickling meat, it is a good plan to rub in only half the quantity of salt directed, and to let it remain for a day or two to disgorge and effectually to get rid of the blood and slime.
Then rub in the remainder of the salt and other ingredients, and proceed as above.
This rule may be applied to all the recipes we have given for salting and pickling meat.