Mixed Pickle

Ingredients

• one-half peck of green tomatoes
• two large heads of cabbage
• fifteen onions
• twenty-five medium-sized cucumbers
• seven green peppers
• three-fourths of a pint of salt
• one-half pound of white mustard-seed
• two ounces of celery-seed
• two ounces of tumeric
• one-half ounce of cinnamon bark
• a coffee-cupful of grated horse-radish
• three pounds of sugar
• half a gallon of cider vinegar

Method

1. 1

   Mix all chopped vegetables with salt and let stand overnight.

2. 2

   Drain, mix with spices, and cover with vinegar.

3. 3

   Let it remain for two days, then drain and pack in jars.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 50. The excerpt below is the record exactly as published.

MIXED PICKLE. Take one-half peck of green tomatoes sliced, two large heads of cabbage shreded, fifteen onions peeled and sliced or cut in quarters, twenty-five medium-sized cucumbers cut into small pieces, seven green peppers chopped. Mix all to- gether, sprinkling in three-fourths of a pint of salt. Let it stand overnight, press dry with the hands, and pour over weak vinegar. Let it remain two days, then drain, and place into a jar in alternate layers with the following spices: one-half pound of white mustard-seed, one ounce of celery- The New Kentucky Home Cook Book. 103 seed, two ounces of tumeric, one-half ounce of cinnamon bark, and a coffee-cupful of grated horse-radish. Dissolve three pounds of sugar in half a gallon of cider vinegar heat- ed to boiling, and pour over it. Mrs. Judge Peters. HYDEN SALAD. Take one gallon of cabbage, one gallon of green tomatoes, one pint of peppers (take out the seed), one quart of onions, all chopped ; sprinkle with a little salt ; let drain overnight, add five table-spoonfuls of mixed mustard, two table-spoon- fuls of ground ginger, one table-spoonful of cinnamon, one table-spoonful of cloves, one table-spoonful of celery-seed, three table-spoonfuls of tumeric, three pounds of sugar. Mix well, cover with good vinegar, and boil until tender. The vegetables must be all chopped fine, sprinkled with salt, and drained overnight before measuring. Miss Phcebe Wood. MIXED PICKLE. Take one dozen medium-sized cucumbers cut in slices, one dozen small heads of cabbage cut in quarters, four dozen small seed onions, one dozen large white onions sliced, one pint of young string beans, one dozen very young ears of corn. Make a strong brine and pour over boiling hot (scald the onions separate from the other vegetables), let them stand twenty-four hours, then wash well and let stand in cold water one hour; then drain dry, and pack in jars with alternate layers of spices, one-half pint of white mustard- seed, two ounces of celery-seed

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