Mixed Pickle (Spanish)

Ingredients

• one dozen and a half large cucumbers
• two heads of cabbage
• three dozen seed onions
• seven pods green peppers
• two ounces white mustard seed
• one ounce celery seed
• half pound box of mustard
• one ounce of turmeric
• two pounds of brown sugar
• good cider vinegar

Method

1. 1

   Soak cucumbers, salt cabbage, and squeeze out water.

2. 2

   Layer vegetables with seasoning in a kettle, boil for half an hour until thickens, and bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 120. The excerpt below is the record exactly as published.

MIXED PICKLE (SPANISH). Take one dozen and half large cucumbers out of the brine; soak four or five hours. Take two heads of cabbage chopped fine ; let it lie in salt eight hours ; three dozen seed onions, seven pods green peppers soaked in salt water. Squeeze out with your hands. Then place in kettle layer of above articles alternating with layer of seasoning, composed of two ounces white mustard seed, one ounce celery seed, half pound box of mustard, one ounce of turmeric, two pounds of brown sugar mixed with good cider vinegar

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