Dutch Pickle

Ingredients

• 1 quart green cucumbers
• 1 quart onions
• 1 quart green tomatoes
• 1 large cauliflower
• 1 small cabbage
• 3 red peppers, chopped fine
• ½ cup salt
• 8 tablespoons mustard
• 3 cups sugar
• 1 teaspoon turmeric
• 1 cup Purity Flour
• 4 quarts vinegar

Method

1. 1

   Chop all vegetables fine, pour hot water to cover, and make dressing.

2. 2

   Stir over heat until thickened, then pour over vegetables.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 88. The excerpt below is the record exactly as published.

DUTCH PICKLE 1 quart green cucumbers. 1 quart onions. 1 quart green tomatoes. 1 large cauliflower. 1 small cabbage. 3 red peppers, chopped fine. * cup salt. Let stand an hour and drain. Then make Chop all fine and pour on enough hot water to cover. a dressing of the following : 8 tablespoons mustard. 3 cups sugar. • 1 teaspoon tuimeric. 1 cup Purity Flour. fire uniil VhtklJl'/^^'""'^'^' ''"*" """""'• ^'''^'^ ™'-^^^^'^ ^'^ ^ quarts vinegar, stirring constantly over nre until thickened, then pour over vegetables. = t^ j PICKLED BEETS « «hv? ^f " ' ^'! K ^^^^ '^^'^''^'^ '■^«'^' ^t ^^^«t ^ ^io"r« slowly- When thoroughly done, allow a tal lernnnn XT" ''''I ^''^- ^"'i' '^''' *^^"^' '''^' '' -l^"'- P^^^ "^ ^ teaspoon horse-radish 6 cloves and When cold ^''^'^'' '^"'^' ' ^''*'- ■^°''' ^'''"''^ ''^"'^^' "'^"^ *^'™ ^^^"^ '^* *1^^^ ^^^y- SWEET TOMATO PICKLE 7 pounds ripe tomatoes, peeled and sliced. 3J poinds sugar. 1 ounce whole cinnamon and maee, mixed. Tie spices in a bag and boil altogether about 1 1 ounce whole cloves. 1 quart vinegar. 3 tablespoons salt. hour. SPICED PICKLES J\ash and slice green tomatoes, sprinkle with salt and tie up in a 3-cornered bag to drip over-ni^rht Jn the morning slice as many onions as you have tomatoes, put all together in granite pan Put enough cider vinegar over them to cover. Add sugar in the proportion of 1 pint of sugar to 1 gallon of vinegar 2 tablespoons prepared mixed spices.^ Cook all together until tender. Seal while hot. ' BORDEAUX SAUCE 1 gallon green tomatoes. 1.5 to 20 onions. 1 head cabbage. 2 green peppers. Put tlie ingredients through a meat chopper (coarse), sprinkle 1 cup of salt over the mixture. Add 1 quart of water and let stand over-night. Have ready a scant | gallon vinegar, boiling, with H pound? brown sugar. Make a paste of | pound mustard, ^ pound turmeric, | ounce celery seed, scant cup of Purity Flour. Stir paste into the boiling vinegar. Add drained vegetables, stirring very often. If not sweet enough add a little more sugar. Page One Hundred and Fifty URITy iS FCOUR Hore Bread and Better Bread PICCELILLI 1 quart green tomatoes. 1 head celery. 1 large mild onion. Small half head cabbage, i cup salt. 1 pound brown sugar. J teaspoon pepper. 1 pint red tomatoes. 2 red sweet peppers. 1 green sweet pepper. 1 ripe cucumber. 3 cups vinegar. i teaspoon mustard. rhoD vegetables very fine. Cover with salt and let stand over-night. Dram through a cloth to remove all Hqu3: T?eBadd vSegar, sugar and spices. Let cook about 1 hour or until nearly clear. Seal while hot. GARIBALDI SAUCE 4 pounds rii^ic tomatoes. 1 pound apples. 3 pounds brown sugar. 1 dessertspoon salt. 1 red pepper. 1 pound onions. 1 pound raisins. 2 quarts vinegar

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