Premium Mustard Pickle

Ingredients

• Soak three quarts of small cucumbers
• a gallon of vinegar
• one ounce of white mustard seed
• two ounces of tumeric
• three of sliced ginger
• two of shredded horse radish
• one-half pound of mustard
• three pounds of brown sugar
• one-half pint of sweet oil
• one ounce each of celery seed
• black pepper
• cloves
• mace
• one teaspoonful of cayenne pepper

Method

1. 1

   Soak cucumbers in salt water for three days, then in fresh water.

2. 2

   Scald in vinegar, then combine with other ingredients and boil for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 139. The excerpt below is the record exactly as published.

PREMIUM MUSTARD PICKLE. Soak three quarts of small cucumbers, gherkins, or green tomatoes, in strong salt water for three days; then put them into fresh cold water for a day or two, The Complete Cook Book. 291 then scald them in plain vinegar and set them by in a place to cool. Take a gallon of vinegar, add to it one ounce of white mustard seed, two ounces of tumeric, three of sliced ginger, two of shredded horse radish, one- half pound of mustard, three pounds of brown sugar, one-half pint of sweet oil, one ounce each of celery seed, black pepper, cloves, mace, and one teaspoonful of cayenne pepper

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