Mixed Pickles

Ingredients

• Four large heads of cabbage
• one peck green tomatoes
• one dozen cucumbers
• one dozen moderate sized onions
• one dozen green peppers
• two bunches celery
• one gallon vinegar
• three pounds sugar
• half ounce cloves
• half ounce cinnamon
• half ounce allspice
• half ounce mace
• three pounds of raisins
• four ounces celery seed

Method

1. 1

   Chop all vegetables finely, mix with salt, and let set overnight.

2. 2

   Press dry, cover with cold vinegar, and set for twenty-four hours.

3. 3

   Combine vinegar, sugar, and spices, boil, and mix with the vegetables.

4. 4

   Jar while hot.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 31. The excerpt below is the record exactly as published.

IXED: PICKLES: Four large heads of cabbage, white; one peck green toma- toes, two dozen cucumbers, one dozen moderate sized onions, one dozen green peppers, two bunches telery; chop very fine (or better still grind inasausage mill). Mix weil put a layer of salt and one of the mixture; let it set over night, then press as dry as possible and cover with cold vin- [ 110 ] egar; set for twenty-four hours, press as before; take one gallon vinegar, three pounds sugar, half ounce cloves, half ounce cinnamon, half ounce allspice, half ounce mace, three pounds of raisins, four ounces celery seed; put all together with the mixture and place in a kettle till it comes to a boil remove at once and put in glass fruit jars and seal while hot and this will keep for years. ‘This will make about two gallons of very fine pickle. Miss MAGGIE ALBRIGHT. RIPE TOMATO SWEET PICKLE. Three pounds tomatoes, one pound sugar, one pint vine- gar; put tomatoes on in cold water, set on the fire and let them simmer until the skin splits, remove immediately from the hot water, pour cold water over them, let stand until perfectly cold, then put them in a jar boil the vinegar and sugar with cloves to taste, and pour over them. Let them stand three days. Pour thecontents of jar in a kettle, boil fifteen minutes, tie up and set in a cool place. Mrs. J. S. MESLEY. SW EB Ue Pie ar: Seven pounds of fruit, one pint vinegar, cloves, spice, cinnamon and ginger; boil sugar, vinegar and spices together, and pour hot over the fruit for three mornings. This is excellent for peaches, pears and damsons. Mrs. 8. C. ANDERSON. UNIVERSAL PICKUE. One gallon chopped cabbage, one gallon sliced green toma- toes, half gallon vinegar, one dozen green peppers, half dozen onions, two tablespoonfuls white mustard seed, one tablespoonful each whole cloves and spice, one tablespoon- ful ginger, broken up, one tablespoonful salt, one teaspoon- ful each, black pepper and red pepper. Mrs. J. G. PIPER. \ C11 J | GREEN TOMATO PICKLE. \ Six pounds tomatoes, two and half pounds sugar, one quart vinegar, cloves and spices totast. Slice tomatoes and let\stand in cold water with a little salt over night. Soak in fresh water next day and pickle the following morning. \ Mrs. S. C. ANDERSON. : MANGO PEPPER PICKLE. Select peppers of good size, rejecting any withered, dark ones. With a sharp pen knife cut a circle round the stem and take it out whole; remove all the seeds and replace the stem, fastening it with a singlestitch. Makea brine strong enough to float an egg, put in the peppers and let them Stand in it fortwo days. Rinse and dry them, then fill with the following mixture: FILLING. Chop together two quarts green tomatoes, one quart red tomatoes, three white onions, one red pepper anda hard head of cabbage; sprinkle well. with salt, put in a cheesecloth bag, lay a heavy weight on it and let stand for tweny-four hours; then add three quarters pound sugar, two table- spoonfuls freshly grated horse radish, one-half teaspoonfuls each of ground white pepper, mace and celery seed, two table- spoonfuls of white mustard seed; when all the peppers are filled sew on the tops, pack them in jarsand cover with scalded viegar. MATTIE SOUTHGATE JONES. RAISIN MANGOES (Picks) No. 2. Select nice young cantaloupes, strip off the skin in thin slices with very sharp knife. Carve them in any design wished, put in brine, until you are ready to preserve them, scald them in alum water, weigh them and put one pound “sugar to one pound of melon and preserve until cleer as citron. Then remove melons, and add to the syrup the r 112] juice of twelve lemons to the pound (or vinegar can he used). Stuff them with chopped raisins and chopped pire- apple, seasoned with ginger and mustard seed. Return the melons to kettle of hot syrup and after a few minutes put in jars and seal. MATTIE SOUTHGATE JONES. CHOW CHOW. One peck green tomatees

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