Green Pickle

Ingredients

• 2 dozen cucumbers
• ^ gallon vinegar
• ^ ounce of mace
• 1 ounce of cloves
• 2 ounces of allspice
• 1 ounce of cinnamon
• 3 ounces of white mustard seed
• 1 ounce of ground mustard
• 2 ounces of whole grain black pepper
• 1 ounce of race ginger
• 1 ounce of celery seed
• ^ pint of scraped horseradish

Method

1. 1

   Put cucumbers, beans, corn, and melons in strong brine for 9 days to 2 weeks.

2. 2

   Simmer with grape or cabbage leaves and alum in weak vinegar until green.

3. 3

   Drain and pour boiling vinegar with spices over the pickles.

4. 4

   Seal in jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 74. The excerpt below is the record exactly as published.

GREEN PICKLE Mrs. Henry C. Buckner Put cucumbers, beans, small ears of com, melons, etc., in brine strong enough to bear an e^^g. Let it stand 9 days or 2 weeks. When ready to make the pickle up, put them in kettle with grape or cabbage leaves and small lumps of alum. Cover with weak vinegar and simmer slowly till they are a fine green color. Drain them on a dish. ^ ounce of mace, 1 ounce of cloves, 2 ounces of allspice, 1 ounce of cinnamon, 3 ounces of white mustard seed, 1 ounce of ground mustard, 2 ounces of whole grain black pepper, 1 ounce of race ginger, 1 ounce of celery seed, ^ pint of scraped horseradish. Put spices in vinegar and pour boiling hot over pickle. Tie up closely in stone jars. 305 THE BLUE GRASS COOK BOOK GREEN SWEETMEATS Mrs. Cyrus McCormick 1^ dozen large, green, perfectly formed cucum- bers. Put them in salt and water for 3 days. Then lay them in fresh water, changing the water till all salt is extracted. Cut a slit in the side and remove the seed. Green them in vinegar and water, with a little alum. Put them in very cold water again. For the stuffing use the best raisins, citron cut in small pieces, conserved ginger and orange peel, and candied cherries. Fill each cucumber with the mixture, bring the sides together with a few stitches. Make a syrup of 1^ pounds cut loaf sugar and 1 teacup of water to each pound of cucumbers. Add green ginger, sliced, with 1 ounce of stick cinnamon and a broken nutmeg (tied in a little muslin bag and cooked in the syrup). Put the cucumbers in the syrup and cover well, and boil till clear and tender. Remove to a jar, and when the syrup is rich and thick pour over the cucumbers. Great care is required or the cucumbers may be tough. Scatter candied cherries in the jar with the mangoes. 306 PICKLES HAYDEN SALAD Mis» Elise White 1 gallon cabbage, 1 gallon green tomatoes, 1 quart green peppers, 1 quart of onions, 5 tablespoonfuls mixed mustard, 2 tablespoonfuls ginger, 1 tablespoonful cinnamon, 1 tablespoonful cloves, 1 tablespoonful mace, 3 ounces turmeric, 1 ounce celery seed, 5 pounds sugar. Take the seed out of the peppers and chop the onions fine. Sprinkle salt on tomatoes and let stand awhile; strain off the juice and throw away. Add to the cabbage, etc., the spices named. Mix well with strong vinegar and boil till done. KENTUCKY CHOW-CHOW 2 dozen cucumbers, large, 2 cabbage heads of medium size, ^ peck of green tomatoes, 307 THE BLUE GRASS COOK BOOK 6 large onions, 18 little ears of corn, 2 or 5 inches long, 1 large head of cauliiflower, 3 or 4 peppers, 3 pounds brown sugar, ^ ounce turmeric, 2 ounces white mustard seed, 2 ounces celery seed, ^ gallon vinegar

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