Vinegars. 1150. - Vinegar For India Pickle

Prepare a gallon of vinegar, more or less, according to the quantity of pickles to be done, in the following manner:-

Mix gradually one-quarter of a pound of the best flour of mustard, and two ounces of powdered turmeric, with some of the cold vinegar at first, to ensure its being properly mixed; then add the rest, with one-quarter of a pound of white mustard-seed. Bruise one-quarter of a pound of ginger, two ounces of white pepper, and one ounce of chilis, and tie them in a muslin bag. Boil the whole gently for twenty minutes or half an hour, and pour it whilst boiling on the pickles, having previously drained off the vinegar they were first put in. In ten or twelve days repeat the boiling, pour it over the pickles whilst boiling hot, and they will be ready,for use when cold.

1151. - Walnut Vlnegar

Put green walnut-shells into a brine of salt and water strong enough to float an egg; let them lie covered in this ten or twelve days; take them out, and lay them in the sun for a week; put them into a jar, and pour boiling vinegar on them; in about a week or ten days pour off the vinegar, make it boiling hot, and pour over them again. In a month it will be fit for use, and will be found excellent to eat with cold meat, and particularly useful in making sauces.

1152. - Cucumber Vinegar

Pare and slice fifteen large cucumbers, and put them in a stone jar, with three pints of vinegar, four large onions sliced, two or three shalots, a little garlic, two large spoonfuls of salt, three teaspoon-fuls of pepper, and half a teaspoonful of cayenne. After standing four days, give the whole a boil: when cold, strain, and filter the liquor through paper.

1154. - Nasturtium Vinegar

Pick full-blown nasturtium flowers; fill a wide-mouthed bottle with them; add half a clove of garlic and a moderate-sized chalot chopped; pour as much vinegar as the bottle will take; in two months' time rub the whole through a fine sieve; add a little cayenne pepper and salt.

1155. - Tarragon And Elder-Flower Vinegar

Take either the young leaves of tarragon when the plant is going into bloom, or the buds of elder-flowers, and to every half peck put one gallon of vinegar, leaving it for a fortnight in a jug to ferment. Then drain it through a flannel bag, put into it a small bit of dissolved isinglass, and bottle it.

The flavor of the herbs may also be extracted by boiling the herbs or leaves in vinegar, without fermentation: a mixture of both is very agreeable.

1156. - Raspeerry Vinegar

To one quart of common vinegar put two quarts of fresh raspberries; let them stand twenty-four hours; then drain them off, but do not squeeze them. Put in two quarts more, let them stand as before, and this must be repeated a third time. After which, put the vinegar into a jar, measure it, and to every pint put one pound of lump-sugar. Set the jar up to the neck in boiling water, and let the vinegar boil for ten minutes, stirring it frequently. There should on no account be fewer raspberries than the proportion mentioned, and the vinegar will not be fit for use until the following summer.