Mixed Pickle I

Ingredients

• 5 qts green tomatoes
• 1 doz green mangoes
• y2. doz ripe mangoes
• 2 qts small cucumbers
• 2 qts large cucumbers
• 1 doz small white onions
• y^ doz large onions
• 5 bunches celery
• 2 small heads cauliflower or cabbage

Method

1. 1

   Cut into quarters, 5 qts green tomatoes, 1 doz green mangoes and y2. doz ripe mangoes, add 2 qts small cucumbers, 2 qts large cucumbers, sliced, 1 doz small white onions and y^ doz large onions, sliced, 5 bunches celery, trimmed and cut in small pieces, 2 small heads cauliflower or cabbage, trimmed and chopped, and boil all together in salt water until tender, and then drain through a colander.

2. 2

   Make a dressing of 2 qts vinegar, 1.5 cups sugar and add a paste made of 3 tablesp ground mustard, 2 tablesp turmeric, 3 tablesp flour and ^ teasp cayenne pepper.

3. 3

   Let boil, then drop in the drained mixed vegetables, let boil up again until all are done, and then can and seal while hot, the same as fruit.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 171. The excerpt below is the record exactly as published.

Mixed Pickle I Cut into quarters, 5 qts green tomatoes, 1 doz green man- goes and y2. doz ripe mangoes, add 2 qts small cucumbers, 2 qts large cucumbers, sliced, 1 doz small white onions and y^ doz large onions, sliced, 5 bunches celery, trimmed and cut in small pieces, 2 small heads cauliflower or cabbage

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