Old Virginia Mixed Pickle

Ingredients

• One-fourth peck green tomatoes
• 12 cucumbers
• 7 large onions (white)
• 1/4 peck small white onions
• 2 large heads of cabbage
• 1/2 pint grated horse-radish
• 1/4 pound white mustard seed
• 1/4 teacup ground black pepper
• 1/2 ounce celery seed
• 1/4 ounce ground cinnamon

Method

1. 1

   Slice tomatoes and onions, cut cabbage for slaw, and cucumbers in quarters.

2. 2

   Mix with salt and let stand 24 hours.

3. 3

   Drain, wash, and add small whole onions.

4. 4

   Pour equal parts water and vinegar over pickles.

5. 5

   Let stand for a day or two, then press and mix with spices.

6. 6

   Boil vinegar and pour over pickles for three mornings, adding sugar the third time.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 84. The excerpt below is the record exactly as published.

OLD VIRGINIA MIXED PICKLE. One-fourth peck green tomatoes, 12 cucumbers, 7 large onions (white), *4 peck small white onions, 2 large heads of cabbage, i/o pint grated horse-radish, 14 pound white mustard seed, !/4 teacup ground black pepper, ^ ounce celery seed, 14 ounce ground cinnamon.

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