East India Pickles

Ingredients

• One-half peck sliced green tomatoes
• one-half peck sliced white onions
• twenty-five small cucumbers
• two cauliflowers cut in small branches
• sprinkle salt over these plentifully
• mix half a cup of grated horseradish root
• half an ounce of turmeric
• half an ounce each of ground cinnamon
• half an ounce each of ground cloves
• one ounce of ground pepper
• one pint of ground mustard seed
• one pint of brown sugar
• two bunches of chopped celery

Method

1. 1

   Sprinkle salt over the vegetables and let stand for twenty-four hours, then drain well.

2. 2

   Mix the grated horseradish root with turmeric, ground cinnamon, ground cloves, ground pepper, ground mustard seed, and brown sugar.

3. 3

   Put this mixture into a porcelain kettle in layers with the vegetables.

4. 4

   Cover with cold cider vinegar and boil slowly for two hours.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 476. The excerpt below is the record exactly as published.

EAST INDIA PICKLES. One-half peck sliced green tomatoes, one-half peck sliced white onions, twenty-five small cucumbers, two cauliflowers cut in small branches ; sprinkle salt over these plentifully and let stand twenty-four hours, and then drain well ; mix half a cup of grated horseradish root with half an ounce of turmeric (get at the drug store), half an ounce each of ground cinnamon and cloves, one ounce of ground pepper, one pint of ground mustard seed, one pint of brown sugar, two bunches of chopped celery. Put this mixture into a porcelain kettle in layers with the vegetables. Cover with cold cider vinegar and boil slowly for two 576 PICKLES. hours. The turmeric gives the pickles the yellow color peculiar to East India pickles, and in taste and appearance they cannot be distinguished from the genuine. PICKLED EGGS. Sixteen eggs, one quart of vinegar, one-half ounce of black pepper, one-half ounce of Jamaica pepper, one-half ounce of ginger ; boil the eggs twelve minutes ; dip in cold water and take off the shell ; put the vinegar with the pepper and vinegar into a stew pan and simmer ten minutes ; place the eggs in a jar, pour over the seasoned vinegar boil- ing hot, and when cold tie them down with a bladder to exclude the air ; ready for use in a month. ENGLISH MIXED PICKLES. One-half peck of small, green tomatoes, three dozen small cucum- bers, two heads of cauliflower, one-half peck of tender string beans, six bunches of celery, six green peppers, and a quart of small, white onions. Chop the vegetables quite fine, sprinkle with salt, and let stand over night ; to six or seven quarts of vinegar add one ounce each of ground cloves

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