Russia Pickles

Ingredients

• 2 gallons cabbage
• 12 onions
• 4 quarts green tomatoes
• 6 green peppers
• 1 oz. pepper berry
• 1 oz. celery seed
• 0.5 lb. white mustard-seed
• 1.5 lbs. sugar
• 0.5 gill salt
• 4 quarts vinegar
• 0.5 oz. turmeric

Method

1. 1

   Boil all ingredients together until cabbage and tomatoes are tender, then add turmeric.

2. 2

   Can while hot.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 400. The excerpt below is the record exactly as published.

4 green peppers, mustard and spice to taste, bring it to a boil, and pour over the tomatoes. RIPE TOMATO PICKLES.— Use the small yellow plum toma- toes; prick them with a coarse needle, pack in jars, and cover with hot cider vinegar, spiced or not as preferred. Cover close and keep in a cool place. PICKLED TURNIPS.— Wash them, but do not break the skin or the juice will escape; boil them, and when done, pare, cut in slices ^ inch thick, and pour on spiced vinegar boiling hot. They are best eaten when new. PICKLED WALNUTS OR BUTTERNUTS— Gather them when young enough to be pierced readily with a pin; put them in strong brine, and leave them 7 days, changing it every other day; then take them out, wipe dry, and pierce them with a large needle in a number of places; cover them for 8 hours, or over night, with cold water; then drain, and put in jars. Take enough cider vinegar to cover, and to each gallon allow 12 blades mace, 1 cup sugar, 36 black pex)per= corns, 36 cloves, and 1 tablespoon allspice; boil 5 minutes and pour hot on the nuts; repeat twice, 3 days apart, and tie up. ORNAMENTAL PICKLE — Take red beets, cook until tender, then peel and cut into dice, put in jars and cover with vinegar spiced to taste. Boil eggs 25 mintues, then drop into cold water; when cold, shell and put in with the pickles. FRENCH PICKLES.— Take 1 peck of green tomatoes, 1 med- ium^sized cabbage, 6 large onions, 6 large peppers; chop all very fine, but let the tomatoes drain through a colander before adding the rest. Add 1 cup white mustard-seed, 2 lbs. brown sugar, 1 gallon strong vinegar, 2 tablespoons cinnamon, 1 tablespoon each of allspice, cloves and black pepper and ^ cup salt; cook ^ hour and put into a jar. RUSSIA PICKLES — Take 2 gallons cabbage coarsely chopped, 12 onions, 4 quarts green tomatoes chopped together, 6 green pep- pers, 1 oz. pepper berry, 1 oz. celery seed, ^ lb. white mustard-seed, 1^ lbs. sugar, ^ gill salt, 4 quarts vinegar

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