Green Pickles
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- articles to pickle
- salt
- water
- vinegar
- turmeric
Instructions
- Place the articles you intend to pickle in a pot and cover them with boiling salt and water. Place a thick cloth on top, then a plate that will fit snugly. Let stand until the next morning.
- Pour off the salt and water, then boil it again and cover the pickles as before. Repeat this process until your pickles are a good green color.
- Transfer the pickles to plain cold vinegar infused with turmeric. After a fortnight (two weeks), put them up as you do the yellow pickle.