Mixed Pickles

Ingredients

• Cabbage, two quarts
• green tomatoes, one quart
• onions, one pint
• green cayenne pepper, one pod
• a tablespoonful of ground mustard
• a tablespoonful of ginger
• the same each of cinnamon
• the same each of cloves
• the same each of salt
• the same each of celery-seed
• two quarts will be enough to allow

Method

1. 1

   Chop all vegetables fine and mix together thoroughly.

2. 2

   Let the vegetables stand covered overnight, then strain off the liquor and throw it away.

3. 3

   Season with ground mustard, ginger, cinnamon, cloves, salt, and celery-seed.

4. 4

   Cover with cold vinegar.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 271. The excerpt below is the record exactly as published.

Mixed Pickles (good for use as soon as made). — Cabbage, two quarts ; green tomatoes, one quart ; onions, one pint ; green cayenne pepper, one pod. After taking out the seed of this last, chop all up fine and mix together thoroughly. Let the vegetables stand covered all night, when the liquor must be strained off and thrown away. Now season with a table- spoonful of ground mustard, a table- spoonful of ginger, the same each of cinnamon, cloves, salt, and celery- seed. Cover with cold vinegar (two quarts will be enough to allow

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