Mixed Pickle

Ingredients

• 1 fine head of cauliflower
• 1 pint small white onions
• 1 gallon good cider vinegar
• two tablespoons of brown sugar
• one level teaspoon of salt
• two tablespoons each of English powdered mustard
• two tablespoons of turmeric

Method

1. 1

   Scald in boiling salted water, until tender, one fine head of cauliflower, one pint small white onions, cucumbers cut into dice, green beans cut into inch lengths, and some very small red peppers.

2. 2

   As soon as tender drain them until dry, pack them in wide-mouthed bottles or jars, and boil enough good cider vinegar to cover them well.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 161. The excerpt below is the record exactly as published.

Mixed Pickle. Scald in boiling salted water, until tender, one fine head of cauliflower, one pint small white onions, cu- cumbers cut into dice, green beans cut into inch lengths, and some very small red peppers. As soon as tender drain them until dry, pack them in wide-mouthed bot- tles or jars, and boil enough good cider vinegar to cover them well, using to each pint of vinegar two table- spoons of brown sugar, one level teaspoon of salt, two tablespoons each of English powdered mustard

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