Hebrew Pickle

Ingredients

• two roots of horseradish
• two tablespoonfuls of celery seed
• three tablespoonfuls of mustard seed
• four tablespoonfuls of sugar
• one tablespoonful of turmeric

Method

1. 1

   Grate horseradish and mix with other ingredients.

2. 2

   Cover with scalding hot vinegar and seal in jars.

3. 3

   Let stand for one week before using.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 125. The excerpt below is the record exactly as published.

Hebrew Pickle. — For a pint of pickles grate two roots of horse- radish. Mix with it two tables poo ntuls of celery seed, three tablespoon- fuls of mustard seed, four tabic spoonfuls of sugar and one tablespoonful of turmeric. Cover the ingredients with scalding hot vinegar. Sea! in glass jars. Let stand one week before using. India Relish.— This recipe calls for gherkins, large cucumbers, small onions, cabbage and red peppers. Green nasturtium seeds may be added. Cut the vegetables all into small pieces and put the mixture, layer by layer, into a stone jar, separating the layers with salt. Sprinkle the top well with salt, cover with a plate weighted with a flaliron, stone or brick, and let the jar and contents stand for three days. At the end of that titne drain off the liquid and rinse the vegetables thoroughly in cold WEtter. Then cover with fresh cold water and leave for 36 hours. In the niAntime scald three-quarters of a gallon of cider vinegar with half a tablespoonful each of celery seed, paprika, cloves, mace, ground mustarc^ and horseradish and two tablespoonfuls of curry. Add one ]«S THE RURAL COOK BOOK. and three-quarters cupful of brown sugar. Turn the vinegar over the drained vegetables and cook for a quarter of an hour. Put the relish into a stone jar and leave it for two or three days. Then drain off the vinegar, scald it and pour it while hot over the vegetables. Let it nand until the next day, then fill into small jars, cover closely and keep in a cool dark place. India Relish No. a,— This comes from the South. Two pounds of citron melon or watermelon rind, two heads of cabbage, white and firm; six white onions, one large cupful of sugar, one heaping teaspoonful each of ground cinnamon, mace, paprika (Hungarian sweet pepper), mustard and powdered alum, one tablespoonful of curry powder, one quart of vinegar, two tablespoonful s of celery see

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