Higdom

Ingredients

• One-half dozen large cucumbers
• one dozen small cucumbers
• one-half dozen large onions
• two dozen green tomatoes
• one cabbage
• four large green peppers
• two large red peppers
• a coffee cup of salt
• two quarts of vinegar
• one quart of water
• one pound brown sugar
• one-half pound white mustard seed
• three tablespoons cloves
• three tablespoons cinnamon
• two tablespoons allspice
• two tablespoons ginger
• two tablespoons mustard
• one small teaspoon cayenne pepper
• one small teaspoon black pepper
• alum size of a walnut

Method

1. 1

   Chop the vegetables fine, sprinkle with salt, and let stand overnight.

2. 2

   Drain, then boil with vinegar and water for fifteen minutes.

3. 3

   Drain again and add the remaining ingredients, covering with vinegar.

4. 4

   Let it just boil.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 28. The excerpt below is the record exactly as published.

one-half pound white mustard seed, two tablespoons cloves, two tablespoons cinna- mon, two tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne pepper ; put all together and cook fifteen minutes. M. C. PICCALLILY. One peck green tomatoes sliced, one-half peck onions sliced, one cauliflower, one peck small cucumbers. Leave in salt and water twenty-four hours ; then put in kettle with handful scraped horseradish, one ounce turmeric, one ounce cloves (whole), one-quarter pound pepper (whole), one ounce cassia buds or cinnamon, one pound white mustard seed, one pound English mustard. Put in kettle in layers, and cover with cold vinegar. Boil fifteen minutes, constantly stirring. HIGDOM. One-half dozen large cucumbers, one dozen small cucum- bers, one-half dozen large onions, two dozen green tomatoes, one cabbage, four large green peppers, two large red peppers ; chop fine, and sprinkle over a coffee cup of salt ; let it stand over night, then drain through a colander. Put two quarts of vinegar, one quart of water with this, and boil fifteen minutes ; drain again, and add one pound brown sugar, one- half pound white mustard seed, three tablespoons cloves, three tablespoons cinnamon, two tablespoons allspice, two tablespoons ginger, two tablespoons mustard, one small tea- spoon cayenne pepper, one small teaspoon black pepper, alum size of a walnut

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