A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). You can add anything else you may wish to the vegetables. If the turmeric vinegar becomes too diluted, don't use it. Repeat the boiling process two or three times according to taste preference.
Preserved exactly as written in the original source
Lay vegetables in strong brine for two weeks, or until convenient to use them
When ready, take them out of the brine and simmer in pure water until tender enough to stick a straw through
If still too salt, soak in clear water
Drain thoroughly and lay them in vinegar in which is dissolved one ounce of turmeric to the gallon
For five gallons of pickle, soak all the spices in two gallons of cider vinegar for two weeks, stirring daily
After the pickles have lain in the turmeric vinegar for a week, take them out and put in jars or casks, one layer of pickle and one of spice out of the vinegar, till all is used
If the turmeric vinegar is still good and strong, add it and the spiced vinegar
If the turmeric vinegar be much diluted do not use it, but add enough fresh to the spiced to cover the pickles
Modern guidance to help you succeed with this vintage recipe
The extended brining period (two weeks) allows osmosis to draw out moisture from vegetables while replacing it with salt, creating an inhospitable environment for spoilage bacteria. Turmeric acts as both a natural antimicrobial and antioxidant, while the acidic vinegar (pH below 4.6) prevents botulism growth. The multiple boiling steps with spiced vinegar drive out remaining air pockets and further penetrate the preserving liquid into the vegetables, creating a shelf-stable product through combined hurdle preservation techniques. The sugar balances acidity and adds osmotic pressure for preservation.
This is fundamentally a make-ahead preserve designed for long-term storage. The spice-vinegar mixture must steep for two weeks before use. Once vegetables are brined (minimum 2 weeks), they can remain in brine for several additional weeks until convenient to process. The finished pickle improves with age and should rest at least 2-4 weeks before consuming to allow flavors to meld.
Store sealed jars in a cool, dark place (50-70°F) for up to 1 year. Once opened, refrigerate and consume within 3 months. If processed using proper water bath canning technique (10 minutes for pints), jars are shelf-stable. Discard any jars showing signs of spoilage: bulging lids, off-odors, mold, or cloudy/slimy liquid. Always use clean utensils when removing pickles from jars to prevent contamination.
AI-generated tips from Chef Cecil's culinary database
This is fundamentally a make-ahead preserve designed for long-term storage. The spice-vinegar mixture must steep for two weeks before use. Once vegetables are brined (minimum 2 weeks), they can remain in brine for several additional weeks until convenient to process. The finished pickle improves with age and should rest at least 2-4 weeks before consuming to allow flavors to meld.
Store sealed jars in a cool, dark place (50-70°F) for up to 1 year. Once opened, refrigerate and consume within 3 months. If processed using proper water bath canning technique (10 minutes for pints), jars are shelf-stable. Discard any jars showing signs of spoilage: bulging lids, off-odors, mold, or cloudy/slimy liquid. Always use clean utensils when removing pickles from jars to prevent contamination.
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Put it on the fire with a pound of brown sugar to each gallon; when boiling, pour over the pickle
Repeat this two or three times as your taste may direct
