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📝 Description
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🥘 Ingredients
Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of grated nutmeg, to each quart; brine.
👨🍳 Method
Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over. CAYENNE VINEGAR, or ESSENCE OF CAYENNE.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Pickled Capsicums this week, and let me tell you, the mace and nutmeg were a surprise. I was expecting a sweet, vinegary pickle, but the warm, aromatic spices added an unexpected depth of flavor. I found myself reaching for these pickled capsicums to top my avocado toast, and they added a delightful kick to my weekday lunches. This recipe is perfect for the weeknight cook who wants to add a touch of vintage charm to their meal prep. The process is straightforward, and the result is a pickle that's unlike anything you'll find in a jar at the store. Plus, the pickled capsicums keep well in the fridge, making them an excellent make-ahead component for your meals. I recommend storing them in a jar with a tight-fitting lid, rather than a wet bladder like Mrs. Beeton suggests.
