Mixed Pickles (Sweet)

Ingredients

• one peck of green tomatoes
• one dozen onions
• eight green peppers
• one cupful of salt
• one pound of brown sugar
• one-half teacupful of grated horseradish
• one tablespoonful of ground black pepper
• one tablespoonful of mustard
• one tablespoonful of whole white mustard seed
• one tablespoonful of celery seed
• Cover with vinegar

Method

1. 1

   Chop tomatoes, onions, and peppers, add salt, and let stand overnight.

2. 2

   Drain, then place in a porcelain kettle with brown sugar, horseradish, spices, and cover with vinegar.

3. 3

   Boil gently for one hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 265. The excerpt below is the record exactly as published.

e tablespoonfuls of mustard, two cupfuls of sugar, two tablespoonfuls of turmeric, one large cupful of flour, wet with a little cold vinegar. Boil five minutes and pour over thoroughly drained pickles. Mrs. Maria Rice. MIXED PICKLES (SWEET). Take one peck of green tomatoes, one dozen onions, eight green pep- pers; chop all together, add one cupful of salt and let stand over night, drain. Put in a porcelain kettle with one pound of brown sugar, one-half teacupful of grated horseradish, one tablespoonful each of ground black pepper, mustard, whole white mustard seed and celery seed. Cover with vinegar

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