Mixed Pickles

Ingredients

• Two heads of cabbage
• one peck of green tomatoes
• two heads of cauliflowers
• one peck of small onions
• one gallon of small cucumbers
• two gallons of vinegar
• one pint of grated horseradish
• half pound of white mustard seed
• one-fourth pound ground mustard
• one-fourth pound black pepper
• one ounce of celery seed
• one ounce of cinnamon
• one ounce of turmeric powder
• one ounce of curry powder
• one ounce of mace
• four pounds of brown sugar

Method

1. 1

   Chop cabbage and tomatoes fine and add salt, let stand overnight then drain.

2. 2

   Pick cauliflowers into small pieces, let them stand in strong brine overnight, then drain and scald until quite tender in weak vinegar.

3. 3

   Mix pickles all together and add vinegar, set over stove to cook, then add remaining ingredients, keep well stirred up; cook until tender.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The New century cook book (1899), page 43. The excerpt below is the record exactly as published.

Mixed Pickles. Two heads of cabbage, one peck of green tomatoes, two heads of cauliflowers, one peck of small onions, one gallon of small cucumbers; chop cabbage and tomatoes fine and add salt, let stand over night then drain; pick cauliflowers into small pieces, let them stand in strong brine over night, then drain and scald until quite tender in weak vinegar, then drain again, then mix pickles all together and add two gallons of vinegar, set over stove to cook, then add one pint of grated horseradish, half pound of white mustard seed, one-fourth pound ground mustard, one-fourth pound black pepper, one ounce of celery seed, one ounce of cinnamon, one ounce of turmeric powder, one ounce of curry powder, one ounce of mace, four pounds of brown sugar

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