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📝 Description
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🥘 Ingredients
To 6 quarts of vinegar allow 1 lb. of salt, 1/4 lb. of ginger, 1 oz. of mace, 1/2 lb. of shalots, 1 tablespoonful of cayenne, 2 oz. of mustard-seed, 1-1/2 oz. of turmeric.
👨🍳 Method
Boil all the ingredients together for about 20 minutes; when cold, put them into a jar with whatever vegetables you choose, such as radish-pods, French beans, cauliflowers, gherkins, &c. &c., as these come into season; put them in fresh as you gather them, having previously wiped them perfectly free from moisture and grit. This pickle will be fit for use in about 8 or 9 months.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Universal Pickle this week, drawn to its promise of a versatile condiment that would elevate any meal. The process was delightfully straightforward, a testament to the timelessness of classic techniques. I found the combination of spices to be surprisingly balanced, with the turmeric lending a warm, earthy note that I hadn't anticipated. The true revelation came when I used the pickle to accompany a simple plate of cold meats and cheeses. The ginger and cayenne provided a welcome kick, while the mustard seed offered a pleasant, subtle crunch. This pickle is a weeknight cook's dream, transforming even the most mundane dishes with its vibrant flavors. I'll be sure to have a jar of this on hand for impromptu gatherings or quiet evenings in.
