Pickles

Ingredients

• Twelve bell peppers chopped fine
• 1 dozen small onions chopped
• ^^ head of cabbage
• 1 teacup of white mustard seed
• 1 tablespoon of celery seed
• 2 tablespoons of oil
• ^ pint of brown sugar
• 1 kitchen spoon of tumeric
• 1 tablespoon of mustard

Method

1. 1

   If cucumbers have been in brine, take them out, soak and drain, cut lengthwise, remove the inside and fill with this dressing.

2. 2

   Mix all together, then fill pickles with this dressing and sew them up.

3. 3

   Put them in a kettle and add enough vinegar to cover them well.

4. 4

   Season with tumeric, sugar, oil.

5. 5

   Let them come to a boil.

6. 6

   Take off the stove and pour into a stone jar.

7. 7

   Put in a small piece of alum when you heat the vinegar and tie up securely.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 199. The excerpt below is the record exactly as published.

Pickles. If cucumbers have been in brine, take them out, soak and drain, cut lengthwise, remove the inside and fill with this dressing : Twelve bell peppers chopped fine, 1 dozen small onions chopped, ^^ head of cabbage, you may add a few cucumbers also. Mix all together, then add 1 teacup of white mustard seed, 1 tablespoon of celery seed, 2 tablespoons of oil, ^ pint of brown sugar, 1 kitchen spoon of tumeric, 1 tablesDOon of mustard. Fill pickles with this dressing and sew them up and then put them in a kettle and add enough vinegar to cover them well. Season with tumeric, sugar, oil (about a big table- spoon of each). Let them come to a boil. Take off the stove and pour into a stone jar. Put in a small piece of alum when you heat the vinegar and tie up securely. Spanish Pickle. One and one-half dozen cucumbers, 1 peck of green tomatoes, 2 heads of firm white cabbage, 8 green bell peppers, with seed re- moved, 12 medium size white onions, 1 ounce of tumeric, 1 ounce celery seed, 1 ounce white mustard seed, 1 pint of dry mustard, 1 pound brown sugar. Chop vegetables fine, and sprinkle well with salt. Put in a cheesecloth bag, and drain all night. Next morning squeeze as dry as possible. Put all ingredients in porcelain kettle with vinegar and spices. Let it come to a scald, then pour in jar and tie up securely. Brine. Take 2 buckets of water, and enough salt to make it strong enough to balance an egg, alum half size of an egg; boil well, then set away to cool. All kinds of tender vegetables may be put in this brine during the summer. Chopped Pickle. Take 1 gallon of cabbage, 1 gallon green tomatoes, 1 pint of green pepper with seed removed, 1 quart onions chopped, sprinkle with salt, and let it drain one night. Then add 5 tablespoons made mustard, 2 tablespoons ground ginger, 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon celery seed, 3 tablespoons tumeric, 3 pounds sugar. Mix well, cover with vinegar ; boil till tender. Have vegetables cut fine. Measure after draining. KENTUCKY RECEIPT BOOK. 331 ^"■- " I I ■■■»■■» II I m ^ Mm^^^^m^m^,^^ — - - Sliced Tomato Pickle. One peck of small green tomatoes sliced thin, 4 quarts of cider vinegar, 2 coffee cups brown sugar, 1 small onion sliced, 2 table- spoons of cinnamon, 1 tablespoon cloves, 1 grated nutmeg. Put a layer of tomatoes and one of salt. Let remain 12 hours ; then drain well; add 2 quarts vinegar, and scald slightly. Remove tomatoes and discard the vinegar. Heat 2 quarts of fresh viaegar, add the sugar, onion, cinnamon, cloves, nutmeg, and the tomatoes; cook slowly till tomatoes are heated. Have the spices in bags, pour pickle in jar and tie up securely. Oil Pickles. Slice thin 100 medium size cucumbers without paring. Lay in salt 3 hours, then drain, and if too salty wash off with cold water, then add 3 pints of small white onions, sliced and put in water for several hours, with alum size of a oea. Take 3 ounces of white mus- tard seed, 2 ounces white pepper, 1 ounce celery s.eed, 1 pint of olive oil. Mix ingredients together with the hand, and cover with cold vinegar. This quantity makes almost 2 gallons of pickle. Chopped Tomato Pickle. One peck of green tomatoes, 6 green peppers, remove seed, 6 large white onions. Chop these ingredients and sprinkle over itj 1 cup of salt, let remain one night. In morning drain well, add 2 cups of sugar, spices of all kind (put in a bag), and vinegar to*cover it well and i/4 pound of white mustard seed, boil tomatoes until quite soft, put in jar, tie up securely. Tomato Soy. F^ Take 1 peek of ripe tomatoes, 1 pound of sugar, 2 tablespoons of cloves, 2 tablespoons cinnamon, 2 large red peppers, 4 large onions chopped fine and salt to taste. Mix ingredients well and boil 2 hours, add % pint of cider vinegar ; when ready to remove from fire, bottle and seal. Serve with meats. Remove seed from peppers before using. Spanish Pickle. One peck of green tomatoes sliced, 50 cucumbers cut in large pieces, 1% dozen white onions chopped fine, 1 dozen cloves of garlic chopped fine, 1 dozen green bell peppers chopped and divested of seed. Sprinkle with salt in separate dishes, and let remain one night. Squeeze in a crash bag. Put vegetables in a porcelain kettle, add 5 large heads of white celery cut in small pieces, a very small lump of alum. Cover with cider vinegar, let come to a boil, then drain off the vinegar and mix with the following dressing: One pound of white mustard seed, 4 ounces of curry powder, 4 pounds of granu- lated sugar, 2 tablespoons celery seed, 2 tablespoons ground cinna- mon, 4 tablespoons olive oil, 1 teacup grated horseradish. Mix well with vinegar, put pickle in jar, pour on boiling vinegar, place strips horseradish on top each jar ; this will prevent pickle moulding. 332 KENTUCKY RECEIPT BOOK. Tomato Pickle. Take 1 peck of little red tomatoes (the dwarf variety)^ not too ripe, prick them with a fork ; put in a strong brine for 24 hours, tlien put in a stone jar with alternate layers of onions and spices. Slice 1 dozen white onions ; add 3 tablespoons of mustard

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