Pickle, Rough-and-ready

Ingredients

• six dozen cucumbers
• half a peck of green tomatoes
• half a dozen green peppers
• twelve large white onions
• half a teacupful of pepper
• same of allspice in muslin bags
• Y2 lb. of brown sugar
• Y2 lb. of white mustard-seed
• 1 oz. of cloves
• same of celery-seed

Method

1. 1

   Peel and slice cucumbers, green tomatoes, and green peppers; chop them fine and salt them.

2. 2

   Slice and chop onions, sprinkle with salt, and let stand for two hours.

3. 3

   Drain all, mix, and pour vinegar over them.

4. 4

   The next morning, pour off the vinegar, add pepper and allspice in muslin bags, pour on fresh vinegar, and let come to a good boil.

5. 5

   For every gallon of pickle, add brown sugar, white mustard-seed, cloves, and celery-seed.

6. 6

   Ready to use in five days, improved by longer keeping.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 274. The excerpt below is the record exactly as published.

six dozen cucumbers, half a peck of green tomatoes, half a dozen green peppers; chop them fine all together and salt them ; slice and chop fine twelve large white onions, sprinkle them with salt, and let them stand two hours ; then drain all, mix, and pour vinegar over them ; next morning pour off all the vinegar, add half a teacupful of pepper, same of allspice in muslin bags ; pour on fresh vinegar, and let them come to a good boil ; then to every gallon of pickle add Y2 lb. of brown sugar, Y2 lb. of white mustard-seed, 1 oz. of cloves, and same of celery -seed

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