Buck and Bbbck Pickle

Ingredients

• Three heads of firm, hard cabbage
• one peck of green tomatoes
• half a peck of ripe tomatoes
• one dozen onions
• half a dozen green peppers
• half a dozen red peppers
• two pounds of sugar
• a teaspoonful of grated horseradish
• a table-spoonful of ground mustard
• the same of whole white mustard-seed
• the same of black mustard-seed
• half an ounce of mace
• half an ounce of cloves
• one table-spoonf ol of black pepper
• three table-spoonfuls of celery-seed

Method

1. 1

   Chop the vegetables fine and salt overnight.

2. 2

   Squeeze out the water in the morning, then put the vegetables in a kettle with enough vinegar to cover.

3. 3

   Simmer for three hours.

4. 4

   Just before removing from the fire, add grated horseradish and the other seasonings.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 125. The excerpt below is the record exactly as published.

Buck and Bbbck Picklb. Three heads of firm, hard cabbage, one peck of green tomatoes, half a peck of ripe tomatoes, one dozen onions ; half a dozen each of green and red peppers, two pounds of sugar; all to be chopped fine and salted overnight. In the morning squeeze the water from it ; put the vege- tables in the kettle, with vinegar enough to cover them ; simmer the whole for three hours together ; just before removing from the fire add a teaspoonful of grated horse- radish. The other seasonings are a table -spoonful of ground mustard, the same of whole white mustard-seed, the same of black mustard-seed, half an ounce of maoe, VntGlNlA COOKSMT'BOOK. 087 half an ounce of cloves, one table-spoonf ol of black pep- per, and three table-spoonfuls of celery-seed

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