Planters’ Pickle

Ingredients

• To every five gallons of cucumbers
• 15 lbs. of brown sugar
• 12 ozs. of beaten or ground cinnamon
• 3 ozs. of mace
• Y2 lb. of black pepper
• 4 ozs. of ginger
• 2 ozs. of allspice
• 1 oz. of cloves
• a teacupful of mustard-seed
• half a teacupful of made mustard
• two table-spoonfuls of salt
• a teacupful of celery-seed
• Y2 lb. of scraped horseradish
• a quart of onions, sliced thin

Method

1. 1

   Put half of the sugar and spices into a kettle with two quarts of fine cider vinegar and boil together for half an hour.

2. 2

   Put it into a jar to cool.

3. 3

   When cold, add six pints more of vinegar and mix well.

4. 4

   Do not add the other half of the sugar and spices until ten days afterwards.

5. 5

   The spices must be ground.

6. 6

   If the vinegar is not sufficient to cover the vegetables, add until this is the case.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 275. The excerpt below is the record exactly as published.

Planters’ Pickle. — This pickle has the quality elsewhere spoken of, of keeping so well that a large quantity may be made at once, put into a tight cask with close - fitting top, and will improve with age. To every five gallons of cucumbers put 15 lbs. of brown sugar, 12 ozs. of beaten or ground cinnamon, 3 ozs. of mace, Y2 lb. of black pepper, 4 ozs. of ginger, 2 ozs. of allspice, 1 oz. of cloves, a teacupful of mustard - seed and half a teacupful of made mustard, two table-spoonfuls of salt, a teacupful of celery- seed, Y2 lb. of scraped horse- radish, and a quart of onions, sliced thin

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