To make India pickle is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of making a pickle of cauliflower and cabbage in vinegar flavoured with ginger, garlic, pepper, mustard and turmeric where the vegetables are dried after pickling. The full recipe is presented here and I hope you enjoy this classic British version of: To make India pickle.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make India pickle.
TO a gallon of vinegar one pound of garlick, and three quarters of a pound of long pepper, a pint of muſtard ſeed, one pound of ginger, and two ounces of turmerick ; the garlick muſt be laid in ſalt three days, then wip;d clean and dry'd in the ſum ; the long pepper broke, and the muſtard ſeed bruiſed : mix all together in the vinegar, then take two large hard cabbages, and two cauliflowers, cut them in quarters, and ſalt them well ; let them lie three days, and dry them well in the ſun.
N. B. The ginger muſt lie twenty four hours in ſalt and water, then cut ſmall and laid in ſalt three days.
Carefully peel the ginger and place in a strong brine. Set in the fridge for 24 hours then chop finely, cover with salt and set aside for 3 days. After this time brush off the excess salt.
Peel the garlic, place in an earthenware dish, cover with salt and set aside for 3 days. Then remove from the salt and brush off any excess.
Break the long pepper and bruise the mustard seeds then combine with the vinegar, ginger, garlic and turmeric. Quarter the cabbage and cauliflower then place in the vinegar mix, cover and set aside for three days.
After this time, dry the vegetables (reserve the pickle) and place in the sun to dry (about 4 days should be enough), you can also dry for 24 hours in an oven set to 50°C. They can be used immediately, or can place in jars, cover with the reserved pickle, seal with vinegar-proof lids and set aside in a cool, dark, cupboard.
