Mixed Pickle is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pickle made from a spiced vinegar into which various garden vegetables are added as they come into season. The full recipe is presented here and I hope you enjoy this classic British version of: Mixed 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
MIXED PICKLE.
(Very Good.)
471. INGREDIENTS.—To each gallon of vinegar allow 1/4 lb. of bruised ginger, 1/4 lb. of mustard, 1/4 lb. of salt, 2 oz. of mustard-seed, 1-1/2 oz. of turmeric, 1 oz. of ground black pepper, 1/4 oz. of cayenne, cauliflowers, onions, celery, sliced cucumbers, gherkins, French beans, nasturtiums, capsicums.
Mode.—Have a large jar, with a tightly-fitting lid, in which put as much vinegar as required, reserving a little to mix the various powders to a smooth paste. Put into a basin the mustard, turmeric, pepper, and cayenne; mix them with vinegar, and stir well until no lumps remain; add all the ingredients to the vinegar, and mix well. Keep this liquor in a warm place, and thoroughly stir every morning for a month with a wooden spoon, when it will be ready for the different vegetables to be added to it. As these come into season, have them gathered on a dry day, and, after merely wiping them with a cloth, to free them from moisture, put them into the pickle. The cauliflowers, it may be said, must be divided into small bunches. Put all these into the pickle raw, and at the end of the season, when there have been added as many of the vegetables as could be procured, store it away in jars, and tie over with bladder. As none of the ingredients are boiled, this pickle will not be fit to eat till 12 months have elapsed. Whilst the pickle is being made, keep a wooden spoon tied to the jar; and its contents, it may be repeated, must be stirred every morning.
Seasonable.—Make the pickle-liquor in May or June, as the season arrives for the various vegetables to be picked.
seasonal vegetables:
cauliflowers
baby onions
celery
cucumbers (sliced or diced)
gherkins
French beans
string beans
nasturtium pods
chillies
bell peppers
radish pods
mange tout
Method:
This pickle is easiest done in a large jar (re-use 5l pickle jars if you have them). Fill the jars 2/3 full of vinegar, then measure out the spices, using the quantities above for each 1l of vinegar.
Combine the mustard powder, salt, turmeric and black pepper in a bowl. Mix with a little vinegar to give a smooth paste. Add a little more vinegar then divide between your jars along with with the remaining spiced. Secure the lids then allow the vinegar mixture to mature for 1 month (shake the jars every day). At the end of this time the pickling vinegar can be used.
As the vegetables of your choice come into season, cut into bite-sized pieces and wipe dry then place raw in the vinegar. As you add the vegetables, stir the vinegar and vegetable mix every day with a wooden spoon to mix. Continue filling the jar with new vegetables throughout the season.
Once the jar is full, seal and set aside to mature for 12 months, when the pickle will be ready to eat (the vegetables are added raw, so will require a long pickling time).
