Mixed Pickles

Ingredients

• one-fourth peck green tomatoes
• twelve large pickles
• three dozen small pickles
• eight large onions
• two heads cauliflower
• one pint small green beans
• one pint salt
• three quarts vinegar
• one pound brown sugar
• one-half pound mustard seed
• one-fourth pound ground mustard
• four tablespoonfuls black pepper
• one ounce celery seed

Method

1. 1

   Place ingredients in a jar, let stand, rinse, boil in equal parts vinegar and water, drain, and seal with vinegar and spices.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 68. The excerpt below is the record exactly as published.

Mixed Pickles. — One-fourth peck green tomatoes, twelve large pickles, three dozen small pickles, eight large onions, two heads cauliflower, one pint small green beans, one pint salt. Place in jar, let stand over night, rinse in cold water. Take equal parts vine- gar and water, put in the ingredients, boil until tender (about ten minutes), drain, put three quarts vinegar, one pound brown sugar, one-half pound mustard seed, five cents' worth turmeric, one-fourth pound ground mustard, four tablespoonfuls black pepper, one ounce celery seed

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