Mixed Pickle

Ingredients

• two dozen small onions sliced
• four large cauliflowers
• eight green peppers sliced in small pieces
• two table-spoonfuls of horse-radish grated
• one pound of white mustard-seed
• one pound of ground mustard
• two ounces of tumeric
• one-ounce bottle of salad-oil
• two ounces of celery-seed
• boiling vinegar enough to cover them well
• sugar to taste

Method

1. 1

   Sprinkle onions with salt and let stand for 24 hours.

2. 2

   Wash salt off, add cauliflowers, green peppers, and horse-radish.

3. 3

   Rub in mustard-seed, ground mustard, tumeric, salad-oil, and celery-seed.

4. 4

   Mix well, jar, and pour boiling vinegar over to cover.

5. 5

   Stir daily for two weeks.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 55. The excerpt below is the record exactly as published.

two dozen small onions sliced • sprinkle them thickly with salt, and let them stand twenty-four hours; then wash the salt from them, and add four large cauliflowers (or six, if small) scalded in salt-water, eight green peppers sliced in small pieces, and two table-spoonfuls of horse-radish grated. Put them into a large bowl, and rub through them one pound 112 The New Kentucky Home Cook Book. of white mustard-seed, one pound of ground mustard, two ounces of tumeric, one-ounce bottle of salad-oil, two ounces of celery-seed ; mix well, then put into jars, and pour over them boiling vinegar enough to cover them well ; add sugar to taste, stir the pickle every day for two weeks, and they are ready for use. Mrs. J. F. Brodrick. SPANISH PICKLE. Take one dozen and a half large cucumbers — if fresh, put in brine four or five days ; if in brine, soak in fresh water twenty-four hours — and slice them in large pieces; chop fine two heads of cabbage, and let it lie in salt eight hours; three dozen seed-onions or one dozen large ones chopped, and seven pods of green peppers. Soak in salt-water eight hours; then squeeze them out, and put them into a kettle, in alternate layers with the seasoning, composed of two ounces of white mustard-seed, one ounce of tumeric, one ounce of celery-seed, one-half tea-spoonful of ground cinnamon, one tea-spoonful of ginger, one-half pound of Coleman's English mustard, and two pounds of brown sugar. Cover it with strong vin- egar, and boil half an hour, or until it begins to thicken. Mrs. George Owexs. SPANISH PICKLE. One gallon of cucumbers peeled and cut lengthwise, then in pieces an inch long; one-half gallon wmite onions cut in large pieces ; one large head of cabbage and two pods of green pepper chopped very fine. Salt it all, and let it stand one hour ; then scald in weak vinegar, put it in a bag, and let it <^rain three hours. Chop two roots of horse-radish fine, and add two table-spoonfuls of ground mustard, one ounce of celery-seed, one ounce of tumeric, three pounds of sugar, and one-half pound of white mustard-seed. B

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