Delmonico Pickle

Ingredients

• One peck of green tomatoes
• one-half peck of silver-skinned onions
• Six large cucumbers
• eight bunches of celery
• two gallons of cider vinegar
• four pounds brown sugar
• one pound white mustard seed
• one-eighth pound celery seed
• five cents' worth white cloves
• one cent's worth cinnamon bark
• one-eighth turmeric

Method

1. 1

   Slice tomatoes and onions, put into a crock with salt; cover with a plate and set in cool place.

2. 2

   Prepare cucumbers and celery similarly.

3. 3

   After twenty-four hours, pour off brine and soak in cold water for twelve hours.

4. 4

   Heat vinegar and sugar, then add pickles and simmer for one hour, stir, put in jars and keep in cool place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The New century cook book (1899), page 44. The excerpt below is the record exactly as published.

Delmonico Pickle. One peck of green tomatoes, one-half peck of silver-skinned onions; slice together and put into a crock with one quart of salt; cover with a plate and set in cool place. Six large cucum- bers, peeled and cut io small dice; eight bunches of celery, cut in small pieces. Put these into another crock and cover with a plate, having sprinkled slightly with salt. After twenty-four hours pour off the brine and soak in cold water for twelve hours. Take two gallons of cider vinegar, four pounds brown sugar, one pound white mustard seed, one-eighth pound celery seed, live cents' worth white cloves, one cent's worth cinnamon bark and one-eighth turmeric

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