Premium Mustard Pickle

Ingredients

• Soak three quarts of small cucumbers
• Take a gallon of vinegar
• one ounce of white mustard seed
• two ounces of turmeric
• 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
• one ounce each of black pepper
• one ounce each of cloves
• one ounce each of mace
• one teaspoonful of cayenne pepper

Method

1. 1

   Soak cucumbers in salt water for three days, then rinse and scald in vinegar.

2. 2

   Boil all other ingredients for fifteen minutes and pour over cucumbers.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 47. The excerpt below is the record exactly as published.

Soak three quarts of small cucumbers, gherkins, or green tomatoes, in strong sait water for ihree days; LA CUISINE CREOLE. 115 then put them into fresh cold water for a day or two, then scald them in plain vinegar and set them by in a place to cooL Take a gallon of vinegar, add to it one ounee of white mustard seed, two ounees of turmeric, 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, eloves, mace, and one teaspoonful of cayenne pepper

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