Paste Pickle

Ingredients

• Two quarts cucumbers
• one quart small onions
• one quart green tomatoes
• one quart string beans
• three bunches celery
• one head cauliflower
• Five tablespoons mustard
• one tablespoon Turmeric
• three quarts cider vinegar
• two cups sugar
• one cup of flour
• two teaspoons celery seed

Method

1. 1

   Cut the tomatoes, beans, celery and cauliflower in small pieces, cover all with salt and water and let it stand twenty-four hours, then scald in the same water and drain.

2. 2

   Mix all ingredients together and cook until thick, stirring to keep from burning.

3. 3

   When done, pour over pickles hot.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The New century cook book (1899), page 44. The excerpt below is the record exactly as published.

Paste Pickle." Two quarts cucumbers, sliced; one quart small onions, one quart green tomatoes, one quart string beans, three bunches New Century Cook Book. 89 celery, one head cauliflower; pepper to taste or six green pep- pers. Cut the tomatoes, beans, celery and cauliflower in small pieces, cover all with salt and water and let it stand twenty-four hours, then scald in the same water and drain. "Paste." — Five tablespoons mustard, one tablespoon Turmeric, three quarts cider vinegar, two cups sugar, one cup of flour, two teaspoons celery seed

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