To pickle young Suckers, or young Artichoaks before the Leaves are hard

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take young Suckers, pare them very nicely, all the hard Ends of the Leaves and Stalks, just scald them in Salt and Water, and when they are cold put them into little Glass Bottles, with two or three Blades of large Mace and a Nutmeg sliced thin, fill them either with Distil’d Vinegar, or the Sugar Vinegar of your own making, with half Spring Water.