Pickled Vegetables

Ingredients

• one quart of green beans cut one inch long
• one quart of green tomatoes sliced
• one-fourth pound black mustard seed
• one-fourth pound of white mustard seed
• one tablespoonful black ground pepper
• one-half pint of ground mustard
• cover the whole with good cider vinegar
• add turmeric enough to color, if liked

Method

1. 1

   Put the mixture of sliced onions, horseradish, green beans, and green tomatoes in a strong brine for 24 hours.

2. 2

   Drain for 3 hours, then add mustard seeds and black pepper.

3. 3

   Boil in vinegar to cover, adding a little alum.

4. 4

   Drain again, mix in ground mustard when cold, and cover with cider vinegar, adding turmeric if desired.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 478. The excerpt below is the record exactly as published.

one quart of green beans cut one inch long, one quart of green tomatoes sliced ; put this mixture in a pretty strong brine twenty-four hours ; drain three hours, then sprinkle in one-fourth pound black and one- fourth pound of white mustard seed; also one tablespoonful black ground pepper ; let it come to a good boil in just vinegar enough to cover it, adding a little alum. Drain again, and when cold, mix in one- half pint of ground mustard ; cover the whole with good cider vinegar ; add turmeric enough to color, if liked. PICKLED MUSHROOMS. Clean them with water and flannel, throw them into boiling salt and water in a stew-pan and boil for a few minutes. Drain them in a col- ander and spread out on a linen cloth, covering them with another. Put into bottles with a blade or two of mace, and fill up with white vin- egar, pouring some melted mutton fat on the top, if intended to keep long. PICKLED MANGOES. Cut a round piece out of the top of small round musk melons and extract the seeds. Then tie the pieces on again with a thread and put in a strong brine for ten days. Drain and wipe, put them into a kettle with nice leaves under and over them, adding a small piece of alum and put over a slow fire to green, keeping them tightly covered. To fill, make a dressing of scraped horseradish, white mustard seed, mace, nutmeg pounded, green ginger cut small, pepper, turmeric and sweet oil. Fill the mangoes with this mixture, putting a small clove of garlic into each one of them, replacing the pieces at the opening and sewing them in with strong thread. Put into stone jars and pour boiling vinegar over them. PICKLED VEGETABLE

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