Celery Pickle
From The new Kentucky home cook book, 1884
Serves 10
Recipe by Mrs. L. C. D.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 48. The excerpt below is the record exactly as published.
one ounce of white mustard-seed, one ounce of horse-radish to a gallon. Sprinkle the spices and sugar over each layer of cabbage as you place it in the jars. Pour over cold vinegar enough to cover well. Aunt Kittie Lightfoot, Owingsville, Ky. BELLOW CABBAGE PICKLE. Shred the cabbage, make a strong brine and pour over boiling hot. Let it stand twenty-four hours ; take it out of the brine and put into a porcelain kettle; pour cold vinegar over and let it come to a boiling, then take off of the fire and let it stand until cold enough to lift out with the hands. To two gallons of the cabbage add one ounce of black mustard- seed, one ounce of white mustard-seed, one ounce of ground allspice, one ounce of whole cloves, one ounce of cinnamon broken in small pieces, one ounce of celery-seed, one table- spoonful of black pepper, one ounce of tumeric. Mix the The New Kentucky Home Cook Book. tumeric with the spices, put the cabbage in a stone jar in alternate layers with the spices, sweeten the vinegar to taste> and boil with it a pod of red pepper and pour over boiling hot enough to cover well. CELERY PICKLE. Take one quart of white cabbage chopped fine and one quart of celery cut into small pieces ; cover well with best cider vinegar into which put one table-spoonful of tumeric* one table-spoonful of salt, five table-spoonfuls of sugar, one table-spoonful of sliced ginger-root
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Cook this with the app: pantry check, scaling, and the assistant.