Mixed Pickles

Ingredients

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

Method

1. 1

   Mix chopped vegetables well, layer with salt, let set overnight.

2. 2

   Press dry, cover with cold vinegar for 24 hours.

3. 3

   Combine vinegar, sugar, mace, raisins, and celery seed with the mixture, boil, and seal in jars while hot.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 63. The excerpt below is the record exactly as published.

MIXED PICKLES. Four large heads of white cabbage, one peck green tomatoes, two dozen cucumbers, one dozen moderate sized onions, one dozen green peppers, two bunches celery, chopped very fine (or ground in a food chopper). Mix well, 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 vinegar; set for twenty-four hours, press as before ; take one gallon vinegar, three pounds sugar, half ounce mace, three pounds of raisins, four ounces celery seed

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