Mixed Pickles
From The New century cook book, 1899
Serves 16
A flavorful mix of pickled vegetables.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The New century cook book (1899), page 42. The excerpt below is the record exactly as published.
Mixed Pickles. Three quarts small cucumbers, three quarts green tomatoes (sliced), two quarts onions (sliced); sprinkle salt over them and let stand over night. Drain well, then add two ounces white mus- tard seed, one ounce celery seed, one teaspoonful of all kinds spice, one teaspoonful black pepper, one pound brown sugar, two quarts vinegar. Heat them through well. Mrs. H. Hill. Sliced Cucumbers in Oil. Cut one hundred cucumbers, with skins on,. into thin slices. Cover with salt and drain three hours. Then mix with the New Century Cook Book. 87 cucumbers three pints small onions, sliced thin; one ounce cel- ery seed, three ounces mustard seed, two cups olive oil. Cover with cold vinegar and seal up for a few weeks. Mrs. J. R. Woodbridge. Sweet Cucumber Pickles. Take one peck of small cucumbers, and for live mornings pour over them a hot brine, the proportion one cup salt to one gallon of water; the sixth morning pour over the pickles hot vinegar enough to cover; in twenty-four hours take fresh vine- gar; to this add one and one-half pounds of brown sugar, one- fourth pound of mixed spices; pour over pickles boiling hot, cover the jar and in a few days they will be ready for use. Mrs. H. O. Bates. Mexican Pickles. Two and one-half pounds green tomatoes, one-half pound green peppers, one-half pound onions — all cut in small pieces — seasoned with horseradish, mustard and a few celery seeds. Boil an hour, and when cold pour strong vinegar over all. Favorite Pickles. One quart raw cabbage, chopped fine; one quart boiled beets, chopped fine; two cups sugar, tablespoonful salt, one tea- spoonful black pepper, one-fourth teaspoonful red pepper, one teacup grated horseradish; cover with cold vinegar and keep air-tight. 4 'Home" Cook Book. Cold Pickle. (Very Fine). Into a two or three-gallon stone jar put one gallon best cider vinegar, one pound of brown sugar, one-half pint salt, two ounces tumeric, two ounces black pepper, two ounces ground ginger, two ounces cloves, two ounces mace, two ounces white mustard seed
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