Dutch Pickle

Name: Dutch Pickle
Yield: 20 servings
Ingredients: One peck of green tomatoes; two large heads of cabbage; four carrots; four green pepper pods; one dozen stalks of celery; one pint of chopped horse-radish; two tablespoons white mustard seed; six onions; two quarts vinegar; one-half pint molasses

From Dora's cook book, 1888

Serves 20

Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 28. The excerpt below is the record exactly as published.

DUTCH PICKLE. One peck of green tomatoes chopped fine, two large heads of cabbage, four carrots, four green pepper pods, one dozen stalks of celery, one pint of chopped horse-rad- ish, two tablespoons white mustard seed and six onions; chop all the ingredients, mix thoroughly and pack ina jar. Scald two quarts vinegar, and one-half pint molas- s

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