Chopped Pickle

Ingredients

• one peck of green tomatoes
• two quarts of onions
• two quarts of peppers
• three cupfuls of salt
• half a pound of mustard seed
• two table-spoonfuls of ground allspice
• two of ground cloves
• three quarts of boiling vinegar

Method

1. 1

   Chop tomatoes, onions, and peppers fine, mix with salt, and let stand overnight.

2. 2

   Drain well, then add mustard seed, ground allspice, ground cloves, and pour boiling vinegar over.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 170. The excerpt below is the record exactly as published.

two quarts of peppers, two quarts of small onions. Make enough brine to cover the pickles, allowing one pint of salt to four quarts of water, and pour it, boiling, over the pickles. Let them stand until the next morning ; then pour off the brine, throw it away, make a new one, and scald again. The third morning scald this 344 MISS PARLOA'S NEW COOK BOOK. same brine and pour it over again. The fourth morning rinse the pickles well in cold water, and cover them with boiling vinegar. Add a little piece of alum and two table - spoonfuls each of whole cloves and allspice, tied in a bit of *mslin, if you like the spice. Pickled Cucumbers, No. 2. Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them in a tub with one and a half cupfuls of salt and a piece of alum as large as an egg. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, ai*d two ounces of white mustard seed, and pour over the pickles. Cover with cabbage leaves. Stuffed Peppers. Get large bell peppers. Cut around the stem, remove it, and take out all the seeds. For the stuffing use two quarts of chopped cabbage, a cupful of white mustard seed, three table-spoonfuls of celery seed, two table- spoonfuls of salt, half a cupful of grated horse-radish. Fill each pepper with part of this mixture, and into each one put a small onion and a little cucumber. Tie the stem on again, put the peppers in a jar, and cover with cold vinegar. Mangoes. Get small green musk-melons or cantelopes. Cut a small square from the side of each one, and, with a teaspoon, scrape out all the seeds. Make a brine of one pint of salt to a gallon of water. Cover the mangoes with it while it boils. Let them stand two days ; then drain them, and stuff with the same mixture as is used for peppers Pour boiling vinegar over them, using in it a bit of alum. PICKLES AKD KETCHUP. 345 Chopped Pickle. One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, adding three cupfuls of salt. Let them stand over night, and in the morn- ing drain well. Add half a pound of mustard seed, two table-spoonfuls of ground allspice, two of ground cloves and one cupful of grated horse-radish. Pour over it three quarts of boiling vinegar

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