Country Green Pickle

Ingredients

• One peck of tomatoes
• eight green peppers
• a head of finely chopped cabbage
• three pints of grated horse-radish
• such other spices as you please

Method

1. 1

   Soak tomatoes and peppers in brine for 24 hours, drain, and add chopped cabbage.

2. 2

   Scald in boiling vinegar for twenty minutes, then add horse-radish and spices.

3. 3

   Fill jars with cold vinegar.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 48. The excerpt below is the record exactly as published.

COUNTEY GEEEN PIOKLE. One peck of tomatoes, eight green peppers to be chopped fine. They must be the vegetable or sweet pepper. Soak the tomatoes and pepper twenty-four hours in weak brine; drain ofif the brine, and add to the green tomatoes a head of finely chopped cabbage; scald ail in boiling vinegar twenty minutes. Skim it out from the vinegar, and place in a large jar, and add three pints of grated horse-radish and such other spice^ as y ou please

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