Indian Pickle is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pickle or preserve of mixed vegetables preserved in spiced vinegar with mustard, ginger, turmeric and long pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Indian Pickle.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
INDIAN PICKLE (very Superior).
451. INGREDIENTS.—To each gallon of vinegar allow 6 cloves of garlic, 12 shalots, 2 sticks of sliced horseradish, 1/4 lb. of bruised ginger, 2 oz. of whole black pepper, 1 oz. of long pepper, 1 oz. of allspice, 12 cloves, 1/4 oz. of cayenne, 2 oz. of mustard-seed, 1/4 lb. of mustard, 1 oz. of turmeric; a white cabbage, cauliflowers, radish-pods, French beans, gherkins, small round pickling-onions, nasturtiums, capsicums, chilies, &c.
Mode.—Cut the cabbage, which must be hard and white, into slices, and the cauliflowers into small branches; sprinkle salt over them in a large dish, and let them remain two days; then dry them, and put them into a very large jar, with garlic, shalots, horseradish, ginger, pepper, allspice, and cloves, in the above proportions. Boil sufficient vinegar to cover them, which pour over, and, when cold, cover up to keep them free from dust. As the other things for the pickle ripen at different times, they may be added as they are ready: these will be radish-pods, French beans, gherkins, small onions, nasturtiums, capsicums, chilies, &c. &c. As these are procured, they must, first of all, be washed in a little cold vinegar, wiped, and then simply added to the other ingredients in the large jar, only taking care that they are covered by the vinegar. If more vinegar should be wanted to add to the pickle, do not omit first to boil it before adding it to the rest. When you have collected all the things you require, turn all out in a large pan, and thoroughly mix them. Now put the mixed vegetables into smaller jars, without any of the vinegar; then boil the vinegar again, adding as much more as will be required to fill the different jars, and also cayenne, mustard-seed, turmeric, and mustard, which must be well mixed with a little cold vinegar, allowing the quantities named above to each gallon of vinegar. Pour the vinegar, boiling hot, over the pickle, and when cold, tie down with a bladder. If the pickle is wanted for immediate use, the vinegar should be boiled twice more, but the better way is to make it during one season for use during the next. It will keep for years, if care is taken that the vegetables are quite covered by the vinegar.
This recipe was taken from the directions of a lady whose pickle was always pronounced excellent by all who tasted it, and who has, for many years, exactly followed the recipe given above.
Note.—For small families, perhaps the above quantity of pickle will be considered too large; but this may be decreased at pleasure, taking care to properly proportion the various ingredients.
For the Vegetables:
1 firm, white, cabbage
cauliflower florets
radish pods
French beans
string beans
gherkins
pickling onions
nasturtium pods
bell peppers
chillies
courgettes
(and any other vegetables you like)
sea salt
Method:
This is an unusual pickle, in that it's made over an entire garden season, with additional vegetables being added to the base mix as, and when, they become seasonable.
Take a hard, white, cabbage and cut into thin slices then separate the cauliflowers into florets. Place in a non-reactive dish, sprinkle salt over them then cove with a cloth and set aside to brine for two days. After this time, wash the vegetables to remove excess salt and dry thoroughly.
Place in a large jar along with the garlic, shallots, horseradish, ginger, black pepper, long pepper, allspice and cloves (use the quantities above for every 1l of vinegar you are adding [I tend to make enough for a 2.5l pickle jar]). Add the vinegar to a pan with the cayenne pepper, mustard seeds, mustard powder and turmeric. Bring to a boil, allow to cool slightly then pour over the contents of the jar. Seal with a vinegar-proof lid and set aside.
Set aside until the next set of ingredients are ready. When ready to add more ingredients to the pickle, wash them in cold vinegar, wipe dry and slice if large. Place in the jar, ensuring that they are covered completely by the vinegar.
When the last of the ingredients have been added, turn the contents of the jar into a large pan and thoroughly mix the vegetables. Use a slotted spoon to transfer the vegetables to smaller jars then pour the vinegar into a pan (add more vinegar if needed), bring to a boil, top-up the spices then pour over the contents of the pan, seal thoroughly and set aside to mature for at least two months before use.
