Universal Pickle is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic recipe for a base brined pickling vinegar that can be used for preserving any vegetables or can be used to pickle vegetables as they become available throughout the season. The full recipe is presented here and I hope you enjoy this classic British version of: Universal Pickle.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
UNIVERSAL PICKLE.
533. 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.
Mode.—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.
Time.—20 minutes.
Seasonable.—Make the pickle in May or June, to be ready for the various vegetables.
Note.—As this pickle takes 2 or 3 months to make,—that is to say, nearly that time will elapse before all the different vegetables are added,—care must be taken to keep the jar which contains the pickle well covered, either with a closely-fitting lid, or a piece of bladder securely tied over, so as perfectly to exclude the air.
Combine all the ingredients in a pan and bring to a boil. Continue boiling for 20 minutes then take off the heat. Allow to cool and pour into a clean and sterilized pickle jar (choose large jars of 1.5l or more and fill about 2/3 full of the liquid.
This is a base pickling vinegar for your vegetables. During the season, as your vegetables become ready trim them, wipe them dry and free from soil, then add to the jar. Good vegetables include onions, French beans, radish pods, runner beans, cauliflowers, gherkins, broccoli, mange-tout etc. The pickle will be ready to eat about 6 months after the last vegetables have been added.
