Mixed Pickles

Ingredients

• One-half peck green tomatoes
• twenty-five medium-sized cucumbers
• fifteen large white onions
• one-half peck small onions
• four heads cabbages
• pint grated horseradish
• half pound white mustard seed
• a quarter pound ground mustard
• half cup ground black pepper
• half pint salad oil
• ounce celery seed
• half ounce ground cinnamon
• two ounces turmeric

Method

1. 1

   Slice tomatoes and large onions, cut cabbage for slaw, quarter cucumbers lengthwise.

2. 2

   Mix with salt, let stand for 24 hours, drain, pour vinegar and water over pickles.

3. 3

   Let stand for 1-2 days, drain again, mix spices (except ground mustard), boil 1.5 gallons vinegar, pour over pickles for 3 mornings in succession.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 436. The excerpt below is the record exactly as published.

Mixed Pickles. — One-half peck green tomatoes, twenty-five medium-sized cucumbers, fifteen large white onions, one-half peck small onions, four heads cabbages, pint grated horseradish, half pound white mustard seed, a quarter pound ground mustard, half cup ground black pepper, half pint salad oil, ounce cel'^ry seed, half ounce ground cinnamon, two ounces turmeric

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