2622 Mixed pickles

Prigotovlenie pikuleg

Preparation info

    • Difficulty

      Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Method

Take young carrots cut into stars, small cucumbers, peeled young lettuce stalks, cauliflower and its young stalks, also peeled, finely sliced young Indian corn,* the pods of turnip seeds, and nasturtium seeds. All these must be very young. Add small, unripe muskmelons, watermelons, green plums, small saffron milk-cap mushrooms, asparagus, peeled purslane stalks, small peeled onions, young sugar pea pods, and green beans. Wipe off everything thoroughly with a napkin. For 3 glasses salt, use ¼ lot saltpeter and 20 grains alum. Dilute with 5 lbs, or 10 glasses, water, bring to a boil, skim, and cool. Add all the above-mentioned vegetables to this water, set on top of the stove, and let it come to a boil once. Turn into a coarse sieve to drain. When the vegetables have dried, pack them into small glass jars and cover with boiled and cooled vinegar. Pour off the vinegar after two weeks when it has become cloudy and pour on fresh, very strong, cold vinegar that has been boiled with tarragon, allspice, black pepper, and red pepper. Tie bladders around the jars and store in boxes in dry sand.