Salad Pickle

Ingredients

• Two green peppers, chopped fine
• one quart each of green tomatoes chopped fine
• cucumbers chopped fine
• cabbage chopped fine
• onions chopped fine
• two quarts of vinegar
• two cups brown sugar
• half ounce tumeric
• half cup mustard
• half cup flour
• one cup butter
• two eggs; beat butter and eggs and add last

Method

1. 1

   Sprinkle chopped vegetables with salt and let stand for 24 hours.

2. 2

   Bring vinegar to scalding heat, drain vegetables, and add to vinegar with sugar, tumeric, mustard, flour, butter, and beaten eggs.

3. 3

   Pour hot liquid over pickles in jars.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 183. The excerpt below is the record exactly as published.

cabbage chopped fine, one quart boiled beets chopped fine, two cups sugar, one tablespoon salt, one of black pepper, quarter teaspoon red pepper, one teaspoon grated horse- radish ; cover with cold vinegar and keep air-tight. Raw Pickles One pint ripe tomatoes peeled and chopped, one cup chopped celery, four tablespoons red peppers chopped, four tablespoons chopped onions, six tablespoons sugar, six tablespoons mustard seed, one tablespoon cloves, half a tablespoon cinnamon, two cups vinegar; put in jars. This should stand for two weeks before using. Cucumber Pickles Two quarts cucumbers cut fine, one quart small cucumbers (do not cut), one quart small onions, one quart large onions cut up, two quarts small cauliflower, four green peppers; put into dish and cover with hot brine; let stand over night; then drain and chop fine the large cucumbers, large onions and the green peppers; take three pints white wine vinegar, five cups brown sugar, three tablespoons mustard seed; let come to a boil and make paste of two- thirds cup of flour, quarter pound mustard, half an ounce of tumeric; mix with cold vinegar; pour mixture into boiling vinegar slowly. Mixed Pickle Put in your jar and stir every day for a month the following mixture: One gallon vinegar (white wine), three large red pep- pers cut fine, five cents' worth curry powder, quarter ounce of ground ginger, four ounces mustard seed, two ounces of garlic, two ounces whole black pepper, four ounces salt, one ounce of tumeric; drop in vegetables as you get them; do not boil or cook. Salad Pickle Two green peppers, one quart each of green tomatoes chopped fine, cucumbers, cabbage and onions chopped fine ; sprinkle with salt and let stand for twenty-four hours; bring to scalding heat and let stand; drain through colander; take two quarts of vinegar, put in kettle and set on stove; put in two cups brown sugar, half ounce tumeric, half cup mustard, half cup flour (mixed with water), one cup butter, two eggs; beat butter and eggs and add last

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