Rough and Ready Pickle

Ingredients

• six dozen cucumbers
• one dozen large white onions
• half a dozen green peppers
• half a pint of salt
• one pound of brown sugar
• one-half pound of white mustard-seed
• one ounce of whole cloves
• one ounce of mace
• four sticks of cinnamon
• two ounces of celery-seed
• one ounce of tumeric
• half a tea-cupful of ground allspice

Method

1. 1

   Peel and slice cucumbers, onions, and peppers.

2. 2

   Sprinkle with salt and let stand for 24 hours.

3. 3

   Drain and add sugar and spices, cover with vinegar, and boil.

4. 4

   Seal while hot.

Nutrition per serving

Estimated from matched ingredients across 40 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 48. The excerpt below is the record exactly as published.

ROUGH AND READY PICKLE. Peel and slice six dozen cucumbers, one dozen large white onions, half a dozen green peppers. Chop all together fine and sprinkle with half a pint of salt; let it stand twenty- four hours, then hang up in a bag and drain all night. To each gallon of pickle add one pound of brown sugar, one- half pound of white mustard-seed, one ounce of whole clovesr one ounce of mace, four sticks of cinnamon, two ounces of celery-seed, one ounce of tumeric

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