Rough-and-Ready Pickle

Ingredients

• 3 dozen cucumbers
• ^ peck green tomatoes
• ^ dozen peppers
• ^ dozen onions
• 2 tablespoons black pepper
• 2 tablespoons allspice
• 3 tablespoons white mustard seed
• 3 tablespoons celery seed
• 1 tablespoon horseradish
• ^ dozen cloves

Method

1. 1

   Salt cucumbers, green tomatoes, peppers, and onions separately and let stand overnight.

2. 2

   Press till perfectly dry.

3. 3

   Chop fine the peppers and onions.

4. 4

   Take enough vinegar to cover, and add spices.

5. 5

   Let it come to a boil and then add cabbage, etc.

6. 6

   Put in jar and seal.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 77. The excerpt below is the record exactly as published.

ROUGH-AND-READY PICKLE 3 dozen cucumbers, ^ peck green tomatoes, ^ dozen peppers, ^ dozen onions. Salt them separately and let stand over night. Then press till perfectly dry. The peppers and onions chopped fine. Take enough vinegar to cover, and add 2 tablespoons black pepper, 2 tablespoons allspice, 3 tablespoons white mustard seed, 3 tablespoons celery seed, 1 tablespoon horseradish, ^ dozen cloves

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