Bric-a-Brac Pickle

Ingredients

• one peck of green tomatoes
• one-half peck of ripe tomatoes
• one dozen green or red peppers
• one dozen onions
• three good heads of cabbage
• two pounds of sugar
• one table-spoonful of ground black pepper
• one table-spoonful of cloves
• one table-spoonful of allspice
• one table-spoonful of mace
• one table-spoonful of celery-seed
• one-half pint of white mustard-seed
• one tea-cupful of horse-radish grated

Method

1. 1

   Chop all ingredients and mix with salt.

2. 2

   Let stand overnight, then drain.

3. 3

   Combine with sugar and spices, cover with vinegar, and boil for one hour.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 49. The excerpt below is the record exactly as published.

BRIC-A-BRAC PICKLE. Take one peck of green tomatoes, one-half peck of ripe tomatoes, one dozen green or red peppers, one dozen onions, three good heads of cabbage. Chop all together, put into a jar, mix thoroughly, and sprinkle with salt; let it stand overnight, then drain through a sieve or colander; put into Tlie New Kentucky Home Cook Book. 101 a porcelain kettle, and to two gallons of the pickle add two pounds of sugar, one table-spoonful of ground black pepper, one table-spoonful of cloves, one table-spoonful of allspice, one table-spoonful of mace, one table-spoonful of celery-seed, one-half pint of white mustard-seed, and one tea-cupful of horse-radish grated

Cook this with the app: pantry check, scaling, and the assistant.