Mixed Pickles

Ingredients

• 4 quarts vegetables (cucumbers, onions, cauliflower)
• 2 quarts vinegar
• ^ to 1 c. sugar
• 2 red peppers
• 1 tb. stick cinnamon
• 1 tb. whole allspice
• Yi tb. whole cloves

Method

1. 1

   Prepare vegetables — cucumbers — wash, remove stems, cut, if necessary, onions — peel. cauliflower — remove leaves, break into pieces.

2. 2

   Cover with hot brine (0.5 c. salt to 1 qt. water); let stand overnight; in morning, drain.

3. 3

   Heat vinegar; add sugar, red pepper cut in fine strips, and spices, tied in cheesecloth.

4. 4

   Boil 10 mins.; pour over vegetables.

5. 5

   Put in sterile bottles and seal.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 56. The excerpt below is the record exactly as published.

MIXED PICKLES. 4 quarts vegetables (cucumbers, onions, cauliflower). 2 quarts vinegar. ^ to 1 c. sugar. 2 red peppers. 1 tb. stick cinnamon. 1 tb. whole allspice. Yi tb. whole cloves

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