Hanover Pickles

Ingredients

• one peck tomatoes
• half head cabbage
• two bunches of celery
• three or more small carrots
• six onions
• five bell peppers
• a pint molasses
• three pints vinegar
• two tablespoons each ground cloves
• two tablespoons each cinnamon
• two tablespoons each yellow mustard

Method

1. 1

   Chop and mix the tomatoes, cabbage, celery, carrots, onions, and bell peppers.

2. 2

   Sprinkle in seeds and pour on molasses.

3. 3

   Heat vinegar with spices and pour over the mixture while hot.

4. 4

   Let it stand to improve with age.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 437. The excerpt below is the record exactly as published.

Hanover Pickles^ take one peck toma- toes, half head cabbage, cut with slaw cutter ; two bunches of celery or a little celery seed, three or more small carrots, using only the red part, six onions, five bell peppers ; chop and mix together, sprinkle in seeds and pour on a pint molasses ; heat three pints vine- gar, two tablespoons each ground cloves, cinnamon and yellow mus- tard and pour over scalding hot. Excellent and improves with age. Oreen Tomato Pickles. — Two gallons green tomatoes sliced without peeling and twelve good sized onions, also sliced. Stew un- til quite tender, then add two quarts vinegar, one of sugar, two small tablespoons salt, two tablespoons each ground mustard

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