Chopped Pickle

Ingredients

• One-half peck of green tomatoes
• 1 large head of cabbage
• 24 large cucumbers
• 30 onions
• ½ pint of grated horseradish
• 3 quarts of boiling vinegar
• 3 pounds of brown sugar
• 1 small teacup of tumeric
• 1 small teacup of celery seed
• 1 pound of ground mustard
• ½ pint of salad oil

Method

1. 1

   Chop vegetables and salt overnight.

2. 2

   Squeeze and add horseradish.

3. 3

   Cover with vinegar and let sit for 2 days.

4. 4

   Press dry and pour boiling vinegar over for three mornings, adding sugar and spices the last time.

5. 5

   Mix with vegetables and oil, then jar.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 202. The excerpt below is the record exactly as published.

Chopped Pickle. One-half peck of green tomatoes, 1 large head of cabbage, 24 large cucumbers, 30 onions. Chop fine and salt. Let them remain 1 night, then squeeze and add ^ pint of grated horseradish; cover with either weak vinegar or vinegar and water. Let this mixture set for 2 days. Then press dry. Pour over it for three consecutive, mornings, 3 quarts of boiling vinegar, using the same vinegar each time. The last time add 3 pounds of brown sugar, 1 small teacup of tumeric, and 1 small teacup of celery seed. Mix this with the vine- gar and let it come to a boil ; but before this vinegar is poured over, for the last time, mix well with the vegetables, 1 pound of ground mustard, % pint of salad oil.

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