ENGLISH CHOPPED PICKLE

Ingredients

• One large head of cabbage
• One gallon of green tomatoes
• One small bottle of sliced cucumber pickle
• Fifteen large onions
• three quarts of vinegar
• four pounds of brown sugar
• one package of seedless raisins
• one-half ounce of ground red pepper
• eight tablespoonsful of white mustard seed
• four tablespoonsful each of celery seed
• one tablespoonful each of allspice
• one tablespoonful each of ginger
• one tablespoonful each of cloves
• one tablespoonful each of tumeric

Method

1. 1

   Chop all fine and let stand overnight, sprinkling them with salt.

2. 2

   Do not put cabbage with onions and tomatoes.

3. 3

   Next morning squeeze out the cabbage, onions and tomatoes, and put on in kettle.

4. 4

   Mix well together and cook about one hour.

Nutrition per serving

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 16. The excerpt below is the record exactly as published.

one teaspoonful each of cloves, mace and ginger, one tablespoonful of black pepper, and one of horse radish. When cold add one-half teaspoonful of cayenne pepper. PICCALLI One-half peck of ripe tomatoes. One-half peck of green tomatoes. Twelve sweet peppers, half of them green and half ripe or red, Eleven small onions, Two quarts of vinegar. One quart of brown sugar. One tablespoonful each of all kinds of spices. Grind in coarse meat chopper, cover with one cup of salt and let stand over night. Next morning squeeze and put on to cook with sugar, vinegar and spices. Cook about half an hour or longer. STUFFED PEPPERS Wash as many fresh green peppers as desired. Then re- move the tops from the peppers, scoop out the seeds, and fill with grated ham mixed with cream sauce. Cover with bread crumbs and bits of butter and bake until ready in a hot oven. J*. 90 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 91 PEACH PICKLE Peel peaches and put in stone jar. To seven pounds of fruit, use three and one-half pounds of sugar and one quart of vinegar. Boil sugar and vinegar together awhile and pour over fruit and flavoring, cinnamon, spioe, ginger, cloves, nut- meg and mace may be used, put in little sacks. Do this for seven or eight mornings. CHILI SAUCE Twelve ripe tomatoes. Four ripe or three green peppers, Two tablespoonsful of salt. Two tablespoonsful of sugar. One tablespoonful of cinnamon, Three cups of vinegar. Peel tomatoes and onions, chop very fine, add chopped peppers, and the other ingredients and boil one and one-half hours. MOUNT VERNON PICKLE One peck of green peppers, One string six inches long of red peppers, One large cabbage or two small ones. Four large onions. Four tablespoonsful of celery seed. One-fourth pound of black and white mustard seeds each. Two tablespoonful of tumeric. Chop peppers, onions and cabbage fine and soak in one and a half cups of salt all night. Then cover well with vinegar and put equal parts of sugar. Add seasoning and cook about two and one-half hours. 92 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 93 ENGLISH CHOPPED PICKLE One large head of cabbage, One gallon of green tomatoes, One small bottle of sliced cucumber pickle (store pickle), Fifteen large onions. Chop all fine and let stand over night, sprinkling them with salt. Do not put cabbage with onions and tomatoes. Next morning squeeze out the cabbage, onions and tomatoes, and put on in kettle. Add three quarts of vinegar, four pounds of brown sugar, one package of seedless raisins, one-half ounce of ground red pepper, eight tablespoonsful of white mustard seed, four tablespoonsful each of celery seed, one tablespoonful each of allspice

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