Mixed Pickle No. 2

Ingredients

• One-half medium-sized head of cabbage
• four celery roots
• four tablespoonfuls grated horseradish
• six large green tomatoes
• one large or two small Spanish onions
• 1^ quart of vinegar
• one-fourth teaspoonful of powdered aluin

Method

1. 1

   Chop all the vegetables and mix them together.

2. 2

   Put a layer about two inches thick in the bottom of a jar, sprinkle it with a tablespoonful of salt, then another layer of vegetables and salt, and so on until all is used.

3. 3

   Allow it to stand 24 hours, then drain, and press out all the liquor; cover with boiling water, allow it to stand 10 minutes, then press with the hands until entirely dry.

4. 4

   Add to one quart of vinegar 0.34 teaspoonful of alum, and stir until dissolved.

5. 5

   Put a layer of the pickles two inches thick in the bottom of a jar, sprinkle with mustard seed, black pepper, and the grated horseradish; then another layer of pickle, and so on until used.

6. 6

   Pour the vinegar over, let it stand two days, and it is ready for use.

As published

This recipe was extracted from The Rural cook book (1907), page 126. The excerpt below is the record exactly as published.

Mixed Pickle No, 2. — One-half medium-sized head of cabbage, four celery roots, four tablespoonfuls grated horseradish, six large green tomatoes, one large or two small Spanish onions, 1^ quart of vinegar, one-fourth teaspoonful of powdered aluin

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