Chopped Pickle

Ingredients

• One dozen green tomatoes
• two large cucumbers
• one head of cabbage
• three heads of celery
• three green peppers
• half a dozen onions
• one quart of vinegar
• one gallon of vinegar
• one pound and a half of sugar
• one quarter of a pound of white mustard seed
• one table-spoonful of cinnamon
• one tea-spoonful of black pepper
• one tea-spoonful of red pepper
• one tea-spoonful of ground mustard
• one tea-spoonful of cloves
• one tea-spoonful of allspice

Method

1. 1

   Chop the tomatoes, cucumbers, cabbage, celery, green peppers, and onions together.

2. 2

   Scald in weak brine, drain, and scald in equal parts of vinegar and water.

3. 3

   Drain again, then pour on hot vinegar mixed with sugar, mustard seed, cinnamon, black pepper, red pepper, ground mustard, cloves, and allspice.

4. 4

   Store in earthen jars with horseradish leaves on top.

Nutrition per serving

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 22. The excerpt below is the record exactly as published.

chopped pickle, heat that, vinegar and all. Chopped Pickle, — One dozen green tomatoes, two large cucumbers, one head of cabbage, three heads of celery, three green peppers, half a dozen onions ; chop these all together, 48 HOUSEHOLD HINTS, scald in weak brine, drain off and scald in one quart of vine- gar and water (equal proportions of ea<;h), drain this off, then pour on hot one gallon of vinegar in which is put one pound and a half of sugar, one quarter of a pound of white mustard seed, one table-spoonful of cinnamon, one tea-spoon- ful each of black pepper, red pepper, ground mustard, cloves, and allspice. Put into earthen jars with fresh horseradish leaves over the top. If not convenient to get them, the cucumbei*s may be left out, and add in their j>lace a few more tomatoes. The pickle will be nice if the tomatoes are gathered before they begin to get at all ripe and soft. If you are unable to get celery when you make the pickle, you can add it at any time. When preparing it for the table, take the stalks, which are not nice-looking or not thoroughly bleached, chop them and put them into the pickle without scalding, as that causes the celery to lose strength. French Pickle. — Slice one peck of green tomatoes and nine large onions, scatter one t^a- spoonful of salt over them ; cover with water and let them stand all night ; in the morning drain and boil in weak vinegar. Then take four quarts of vinegar of good strength, two pounds of brown sugar, two ounces of white mustard seed, two table-spoon- fuls each of ground allspice, cloves, cinnamon, and ginger, half a tea-spoonful of red pepper. Boil all together for half an hour. If the tomatoes are a little too near ripe they will not need boiling quite so long. This is an inex- pensive but appetizing pickle. Pickled Peaches. — Take seven pounds of sugar to one quart of vinegar

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