Picalilli

Ingredients

• Two dozen cucumbers
• two heads cabbage chopped fine
• two cups salt
• Fifteen long green peppers chopped fine
• five dozen small silver onions
• two ounces white mustard seed
• two ounces celery seed
• one ounce timmeric powder
• one-half pound mustard dissolved in vinegar
• one-half pound brown sugar
• cover all with cider vinegar

Method

1. 1

   Let cucumbers, cabbage, and salt stand overnight.

2. 2

   Soak peppers and onions in salt water, drain thoroughly.

3. 3

   Combine all ingredients and boil for thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 20. The excerpt below is the record exactly as published.

PICALILLI— Mrs. ), H. Faoght Two dozen cucumbers, two heads cabbage chopped fine and let stand over night with two cups salt mixed in it. Fifteen long green peppers chopped fine, five dozen small silver onions. Soak peppers and onions well in salt water, drain all thoroughly, two ounces white mustard seed, two ounces celery seed, one ounce timmeric powder, one-half pound mustard dissolved in vinegar, one-half pound brown sugar, cover all with cider vinegar

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