Slice one dozen and a half large cucumbers in large pieces,
chop fine two large heads of cabbage, three dozen very small
onions, and eight green bell-peppers ; sprinkle salt over all,
and let it stand twelve hours; press it out dry with the
hands. Put into a porcelain kettle alternate layers of vegeta-
bles and the following spices : Two ounces of white mustard-
seed, one ounce of tumeric, one ounce of celery-seed, three-
fourths of a pound of Coleman's English mustard, and two
pounds of sugar. Cover all with the best cider vinegar, and
boil until it begins to thicken. Seal up while hot.
Mbs. Laeea C. Demmitt.
SPANISH PICKLE.
Gather young vegetables through the summer, as you can
get them — corn, beans, little cucumbers, onions, nastur-
tiums, young melons, cabbage, and tomatoes. Put all to-
The New Kentucky Home Cool- Booh.
Ill
gether in brine as they are gathered, except the cabbage
and tomatoes; they must be chopped with eight green
peppers and sprinkled with salt the night before making.
Soak the other vegetables until fresh, then mix all together,
adding one ounce of cloves, one ounce of ginger sliced, one
ounce of white mustard-seed, one ounce of celery-seed, half
an ounce of tumeric, half a pound of Coleman's mustard,
two pounds of brown sugar, and one small tea-cupful of
grated horse-radish. Pour over them one gallon of vinegar,
or enough to cover them well, and boil until the vegetables
are tender and the mass thickens.
Mrs. Jaxe Axdeews.
SPANISH PICKLE.
Take a dozen and a half large cucumbers, and cut them
in large slices ; chop fine two large heads of cabbage and
eight green bell-peppers; scald and peel three pints of onion
sets;' sprinkle salt over them, and let them stand all night;
then press them dry with the hands, and put them into a
porcelain kettle, with two pounds of brown sugar, one-
quarter pound box of Coleman's English mustard, one ounce
of tumeric, one ounce of celery-seed, and two ounces of white
mustard-seed ; cover it well with the best cider vinegar, and
let it boil until it begins to thicken. Seal up in small jars.
Mrs. Scexltz Leach.
SPANISH PICKLE.
One dozen large cucumbers cut in pieces about an inch
thick, one-half peck of green tomatoes cut in slices, two
dozen small onions sliced • sprinkle them thickly with salt,
and let them stand twenty-four hours; then wash the salt
from them, and add four large cauliflowers (or six, if small)
scalded in salt-water, eight green peppers sliced in small
pieces, and two table-spoonfuls of horse-radish grated. Put
them into a large bowl, and rub through them one pound
112 The New Kentucky Home Cook Book.
of white mustard-seed, one pound of ground mustard, two
ounces of tumeric, one-ounce bottle of salad-oil, two ounces
of celery-seed ; mix well, then put into jars, and pour over
them boiling vinegar enough to cover them well ; add sugar
to taste, stir the pickle every day for two weeks, and they
are ready for use. Mrs. J. F. Brodrick.
SPANISH PICKLE. ✪ Mixed Pickle
Page 55 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Slice one dozen and a half large cucumbers in large pieces, chop fine two large heads of cabbage, three dozen very small onions, and eight green bell-peppers ; sprinkle salt over all, and let it stand twelve hours; press it out dry with the hands. Put into a porcelain kettle alternate layers of vegetables and the following spices : Two ounces of white mustardseed, one ounce of tumeric, one ounce of celery-seed, threefourths of a pound of Coleman's English mustard, and two pounds of sugar. Cover all with the best cider vinegar, and boil until it begins to thicken. Seal up while hot.
Mrs. Leea C. Demmitt.
Gather young vegetables through the summer, as you can get them — corn, beans, little cucumbers, onions, nasturtiums, young melons, cabbage, and tomatoes. Put all to-
The New Kentucky Home Cool- Booh.
gether in brine as they are gathered, except the cabbage and tomatoes; they must be chopped with eight green peppers and sprinkled with salt the night before making. Soak the other vegetables until fresh, then mix all together, adding one ounce of cloves, one ounce of ginger sliced, one ounce of white mustard-seed, one ounce of celery-seed, half an ounce of tumeric, half a pound of Coleman's mustard, two pounds of brown sugar, and one small tea-cupful of grated horse-radish. Pour over them one gallon of vinegar, or enough to cover them well, and boil until the vegetables are tender and the mass thickens.
Mrs. Jane Andrews.
Take a dozen and a half large cucumbers, and cut them in large slices ; chop fine two large heads of cabbage and eight green bell-peppers; scald and peel three pints of onion sets;' sprinkle salt over them, and let them stand all night; then press them dry with the hands, and put them into a porcelain kettle, with two pounds of brown sugar, onequarter pound box of Coleman's English mustard, one ounce of tumeric, one ounce of celery-seed, and two ounces of white mustard-seed ; cover it well with the best cider vinegar, and let it boil until it begins to thicken. Seal up in small jars.
Mrs. Schultz Leach.
One dozen large cucumbers cut in pieces about an inch thick, one-half peck of green tomatoes cut in slices, two dozen small onions sliced • sprinkle them thickly with salt, and let them stand twenty-four hours; then wash the salt from them, and add four large cauliflowers (or six, if small) scalded in salt-water, eight green peppers sliced in small pieces, and two table-spoonfuls of horse-radish grated. Put them into a large bowl, and rub through them one pound
112 The New Kentucky Home Cook Book.
of white mustard-seed, one pound of ground mustard, two ounces of tumeric, one-ounce bottle of salad-oil, two ounces of celery-seed ; mix well, then put into jars, and pour over them boiling vinegar enough to cover them well ; add sugar to taste, stir the pickle every day for two weeks, and they are ready for use. Mrs. J. F. Brodrick.
Records on this page
Mixed PickleSpanish Pickle