Hotchpotch

Ingredients

• one head of cabbage
• two dozen cucumbers
• one-half dozen white onions
• two dozen green tomatoes
• three dozen green peppers
• one-half pound of sugar
• one ounce of cloves
• one-half ounce of mustard-seed
• one-half ounce of black pepper
• enough cider vinegar to cover it well

Method

1. 1

   Chop onions and soak in cold water.

2. 2

   Chop other ingredients, sprinkle with salt, and let stand for one hour.

3. 3

   Drain, mix, cover with vinegar, and let sit for 24 hours before draining again.

4. 4

   Add sugar and spices, then boil.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 49. The excerpt below is the record exactly as published.

HOTCHPOTCH. Take one head of cabbage, two dozen cucumbers, one-half dozen white onions, two dozen green tomatoes, three dozen green peppers. Chop the onions, and put them in cold water for fifteen minutes; chop the other ingredients, and sprinkle with salt; let them stand for one hour, then drain and mix well together, and cover with vinegar; let it re- main twenty-four hours, then drain. To one gallon of mixt- ure add one-half pound of sugar, one ounce of cloves, one- half ounce of mustard-seed, one-half ounce of black pepper, and enough cider vinegar to cover it well

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