Picklette

Ingredients

• Take four large, firm cabbages
• one quart onions
• two quarts vinegar
• two pounds brown sugar
• two tablespoonfuls each of ground mustard
• black pepper
• cinnamon
• turmeric
• celery seed
• one tablespoonful each of allspice
• mace
• and alum, pulverized

Method

1. 1

   Chop cabbages and onions fine, pack in alternate layers with salt.

2. 2

   Let stand for twenty-four hours.

3. 3

   Scald vinegar, sugar, and spices together, pour over drained cabbage and onions for three mornings.

4. 4

   On the fourth, boil for five minutes, put in jars, and keep cool.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 481. The excerpt below is the record exactly as published.

PICKLETTE. Take four large, firm cabbages chopped fine, one quart onions chopped, two quarts vinegar, or enough to cover the cabbage, two pounds brown sugar, two tablespoonfuls each of ground mustard, black pepper, cin- namon, turmeric and celery seed, one tablespoonful each of allspice, mace and alum, pulverized ; pack the cabbage and onions in alternate layers, with a little salt between them ; let it stand twenty-four hours ; then scald the vinegar, sugar and spices together and pour over the cabbage and onions after draining them well ; do this three mornings in succession and on the fourth put all over the fire and boil five min- utes ; put in jars and keep cool. RAGAN PICKLE. Two gallons of cabbage, sliced fine ; one gallon of chopped green tomatoes ; twelve onions, also chopped ; one gallon best vinegar ; one pound brown sugar ; one tablespoonful of black pepper ; half an ounce 582 PICKLES. turmeric powder ; one ounce celery seed ; one tablespoonful ground allspice ; one teaspoonful ground cloves ; one-quarter pound white mustard ; One gill of salt. Boil all together, stirring well, for two hours. Take from the fire, and add the spices ; then put in air-tight jars. Set in a cool, dry place, and this delicious pickle will keep all winter. PICKLED RAISINS. Take two pounds of large, fine raisins on the stems, add one pint of vinegar and half a pound of sugar ; simmer over a slow fire half an hour. SPANISH PICKLE. Four dozen large cucumbers, four large green peppers, one-half peck of onions, one-half peck of green tomatoes ; slice the whole and sprinkle over them one pint of salt ; allow them to remain over night, then drain them ; put the whole into a preserving kettle and add the following ingredients : Sliced horseradish according to judgment, one ounce of mace, one ounce of white pepper, one ounce of turmeric, one ounce of white mustard seed, half an ounce of cloves, half an ounce of celery seed, four tablespoonfuls of dry mustard, one and a half pounds of brown sugar ; cover the whole with vinegar and boil one hour. SWEET FRUIT PICKLES. To every seven pounds of fruit allow three and one-half pounds of sugar and one pint of cider vinegar, two ounces of whole cloves, two of stick cinnamon

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