Premium Spanish Pickle

Ingredients

• three dozen cucumbers
• two large heads of cabbage
• one dozen onions chopped fine or sliced
• four pods of green pepper
• one ounce of celery-seed
• one-half pound of white mustard-seed
• one ounce of tumeric
• one table-spoonful of ground cloves
• one table-spoonful of allspice
• one-half pint of grated horse-radish
• one pound of brown sugar
• vinegar to cover

Method

1. 1

   Peel and slice cucumbers, chop cabbage and pepper.

2. 2

   Salt each separately and let stand overnight.

3. 3

   Squeeze out salt-water, mix with other ingredients, cover with vinegar, and scald.

4. 4

   When cold, add mustard and jar.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 56. The excerpt below is the record exactly as published.

PREMIUM SPANISH PICKLE. Take three dozen cucumbers, two large heads of cabbage, one dozen onions chopped fine or sliced, and four pods of green pepper. Peel and slice the cucumbers lengthwise, and cut them in pieces one inch long; chop the cabbage and pepper; salt each separately, and let them stand overnight; at morning squeeze out the salt-water, and add the following ingredients: One ounce of celery-seed, one-half pound of white mustard-seed, one ounce of tumeric, one table-spoonful of ground cloves, one table-spoonful of allspice, one-half pint of grated horse-radish, and one pound of brown sugar

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