Quick Mustard Pickle

Ingredients

• 1 quart cabbage, shredded fine
• 1/2 cup chopped onion
• 2 cups vinegar
• 3 cups water
• 1/4 cup salt
• 2 pimientos, chopped fine
• 1 large green pepper, chopped fine

Method

1. 1

   Let stand while making dressing.

2. 2

   Bring to boiling point and drain.

3. 3

   Add to dressing, simmer 5 minutes.

4. 4

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 315. The excerpt below is the record exactly as published.

14 cups salt to 2 quarts boiling water, and let stand 2 days. Drain and cover with more brine; let stand 2 days and again drain. Make more brine and heat to boiling point; put in onions and boil 3 minutes. Put onions in clean, hot, stone or glass jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices of pimiento. Fill jars to overflow with vinegar scalded with sugar, allowing 1 cup sugar to 1 gallon vinegar. Seal while hot. To vary, add 1 ounce of ginger root or 4 cup freshly grated horse- radish. Other seasonings may be substituted for the combination suggested above, such as basil, nutmeg, celery seed, chili peppers, mustard seed, dill, chervil and rosemary. 764 THE BOSTON COOKING-SCHOOL COOK BOOK SOURI 1 peck green tomatoes, wiped 6 cups brown sugar and cut in thin slices 6 tablespoons celery seed 1 quart onions, peeled and cut 6 tablespoons mustard seed in thin slices 1 ounce cloves eds : ; ied in 1 cup salt Y% ounce stick cinnamon alesis 4 green peppers, finely chopped 1% ounce allspice berries 8 Vinegar Sprinkle alternate layers of tomatoes and onions with salt. Cover and let stand overnight. Drain thoroughly, add peppers, sugar, celery seed, mustard seed, and spices. Add just enough vinegar to cover mixture, bring to boiling point, and simmer 2 hours. This may be given a very fresh taste by adding a small quantity of celery cut in small pieces, whenever it is served. RIPE CUCUMBER PICKLE Cut cucumbers in halves lengthwise. Cover with alum water, allowing 2 teaspoons powdered alum to each quart of water. Heat gradually to boiling point, then let stand in warm place 2 hours. Remove from alum water and chill in ice water. Make a sirup by boiling 5 minutes 2 pounds sugar, 1 pint vinegar, with 2 tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook 10 minutes. Remove cucumbers to a stone jar and pour over the sirup. Scald sirup 3 successive morn- ings and return to cucumbers. UNRIPE CUCUMBER PICKLES (GHERKINS) Wipe 4 quarts small unripe cucumbers. Put in a stone jar and add 1 cup salt dissolved in 2 quarts boiling water, and let stand 3 days. Drain cucumbers from brine, bring brine to boiling point, pour over cucumbers, and again let stand 3 days; repeat. Drain, wipe cucumbers, and pour on 1 gallon boiling water in which 1 tablespoon alum has been dissolved. Let stand 6 hours, then drain from alum water. Cook cucumbers 10 minutes, a few at a time, in }4 the following mixture heated to the boiling point and boiled 10 minutes: , PICKLES AND RELISHES 765 1 gallon vinegar 2 sticks cinnamon 4 red peppers 2 tablespoons allspice berries 2 tablespoons cloves Strain remaining liquor over pickles which have been put in a stone jar. GREEN SLICED CUCUMBER PICKLES (Uncooked ) 2 dozen 6-inch cucumbers 1 cup olive oil 2 quarts boiling water \4 pound white mustard seed 1% cups salt 14 pound black mustard seed 6 cups vinegar Wipe and slice cucumbers thinly without paring. Cover with a brine made of water and salt and let stand overnight. Drain thoroughly and put ina crock. Mix remaining ingredients and pour over cucumbers. Stir frequently. OIL PICKLES 100 small cucumbers 2 quarts vinegar 1 quart small onions 14 pound ground mustard 1 pint olive or other salad oil 4 pound white mustard seed 1 ounce celery seed 1 tablespoon black pepper Cut cucumbers and onions in slices. Put in earthen dish in layers with salt between. Put heavy weight on top and let stand overnight. Drain. Mix seasonings and oil, add vinegar slowly, and pour over cucumbers and onions. Mix well. Pack in jars, seal, and store. CUCUMBER AND ONION PICKLE 12 young cucumbers 2 teaspoons mustard seed 6 onions 2 teaspoons celery seed 2 cups vinegar 2 teaspoons black pepper 4 cup sugar 1 teaspoon ginger 1 teaspoon turmeric Slice cucumbers and onions. Add 4% cup salt, cover with water, and let stand 2 hours. Drain, add other ingredients, and bring to boil. Fill jars and seal. 766 THE BOSTON COOKING-SCHOOL COOK BOOK MUSTARD PICKLES 4 quarts cucumbers 4 green peppers, wiped and 3 large cucumbers, cut in pieces sliced 1 quart green tomatoes, wiped and 1 bunch celery, chopped cut in pieces 1 cauliflower, separated 4 small onions, peeled and sliced into flowerets 1 gallon boiling water 2 cups salt Add water and salt to vegetables. Cover and let stand over- night. Bring to boiling point and simmer until vegetables are tender. Drain, add to sauce, and boil 15 minutes. For Dressing. 1 cup flour Cold vinegar 1 cup sugar 2 quarts vinegar, brought to 6 tablespoons mustard boiling point 1 tablespoon turmeric 2 tablespoons celery seed Mix dry ingredients to a paste with cold vinegar, add hot vinegar and celery seed, and boil 5 minutes. QUICK MUSTARD PICKLE 1 quart cabbage, shredded fine 24 cup chopped onion 2 pimientos, chopped fine 2 cups vinegar 1 large green pepper, chopped fine 3 cups water

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