Mixed Pickles

Ingredients

• equal parts of small cucumbers, onions, beans, cauliflower and celery
• one tablespoon flour
• one tablespoon mustard
• one tablespoon turmeric

Method

1. 1

   Cut each up into rather coarse pieces, but do not mix.

2. 2

   Boil cauliflower until nearly tender.

3. 3

   Boil onions and beans in same manner, each in a separate dish.

4. 4

   Put vinegar in a porcelain kettle, bring to a boil, add mixed spices and salt to taste.

5. 5

   Rub smooth with vinegar or water, and stir into kettle of boiling vinegar, after the whole comes to a boil pour it over the vegetables prepared as directed and mixed, can, and keep for winter use.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 39. The excerpt below is the record exactly as published.

MIXED PICKLES. VKRY FIXE. I’se equal parts of small cucumbers, onions, beans, cauliflower and celery. Cut each up into rather coarse pieces, but do not mix. Boil cauliflow’er until nearly tender. Boil onit»ns and beaus in same manner, each in a separate dish. Put vinegar in a porcelain kettle, bring to a boil, a Id mixed spiceii ami salt to taste. Take one tal)lesp(>onful of each flour, mustard and turmeric. Hub smiMdh with vinegar or water, an 1 stir into kettle of boiling vinegar, after the w’hole C(unes t<> a b(dl pour it over the vegetable prepared as directed and mix^sl, can, and keep for winter use. .Mrs. R. Waltz. INDIA RELISH. Two good sized heads of cabbage, one- half peck green tomat(K»s, twelve big onions, six heads celery, three green and five re<l p(‘ppers choppe<l. Chop all fine, add a small cup of .salt, let stand over night, next morning drain, add one gal¬ lon of vinegar, one tablespism mustard

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