Hidden Salad

Ingredients

• one gallon of cabbage chopped fine
• half a gallon of green tomatoes
• one pint of green pepper-pods
• one quart of onions
• four tablespoonfuls of mixed mustard
• two tablespoonfuls of ground ginger
• one tablespoonful of cloves
• two ounces of turmeric
• one ounce of celery-seed
• two pounds of brown sugar
• two quarts of good vinegar

Method

1. 1

   Mix all chopped ingredients, strain off juice, and add mustard, ginger, cloves, turmeric, celery-seed, sugar, and vinegar.

2. 2

   Boil slowly for twenty minutes and mix well.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 122. The excerpt below is the record exactly as published.

two ounces of turmeric in a thin muslin bag. Scald the vine- gar a few moments, and pour over the onions boiling hot. Cover close, and let them stand ten days or two weeks ; then take out and drop into your seasoned vinegar. Walnut Pioklb. White walnuts are the best for this pickle, but English walnuts are very nice, and the common black walnut will do. Gather the nuts early in June, while the outer rind may be easily penetrated with a pin. Put them in a jar, and cover them well with boiling salt and water strong enough to bear an egg. Keep them thus nine days, changing the brine every three days. When you take them out, spread them on a large dish or dishes to dry in the air, turning them at least once. This exposure to the air will aid in turning them black. In the evening put them in fresh-water, and next day put them in a kettle, and covering them with vinegar, well flavored with black pepper, cloves, garlic, mustard-seed, and a dash of mace, VIEQINIA COOKEHYBOOK. 261 let them all come to a boil together. Next day pour off the vinegar, and let it boil alone, only scalding the pic- kles with it ; repeat this the third day, and when cold tie up very close. This pickle keeps admirably, and is as popular as any other made ; especially in the spring of the year is it acceptable with fish. HiDBN Salad. To one gallon of cabbage chopped fine add half a gal- lon of green tomatoes, one pint of green pepper-pods (first taking out the seeds), one quart of onions, all chopped fine. Strain off the juice, and throw it away ; then add four table-spoonfuls of mixed mustard, two table-spoonfuls of ground ginger, one table-spoonful of cloves, two ounces of turmeric, one ounce of celery-seed, two pounds of brown sugar, two table-spoonfuls of salt to two quarts of good vinegar

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