East India Pickles

Ingredients

• two hundred small cucumbers
• two heads cauliflower
• one quart chopped green tomatoes
• one quart small onions
• two mangoes
• one red pepper
• one ounce ground cinnamon
• one-half pound mustard
• one-fourth pound brown sugar

Method

1. 1

   Mix and salt, let stand overnight.

2. 2

   Then drain and pour over weak vinegar, let come to a boil, then drain again.

3. 3

   Take one ounce ground cinnamon, one-half pound mustard, one-fourth pound brown sugar.

4. 4

   Wet mustard with cold vinegar.

5. 5

   Add sufficient vinegar to moisten all the pickles.

6. 6

   Cook all together ten minutes.

7. 7

   Seal in bottles while hot.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 38. The excerpt below is the record exactly as published.

EAST INDIA PICKLES. Two hundred (inite small encumbers, two heads caulitlour, one quart chopped green tomatoes, one (piart small onions, two mangoes, one red pepper, a little sliced horseradish. Mix and salt, let stand over night. Then drain and pour over weak vinegar, let come to a boil, then drain again. Take one ounce ground cinnamon, one-half pound mustard, one- fourth pound browmsugar

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