Spanish Pickle

Ingredients

• 1½ dozen large cucumbers
• 2 heads of cabbage
• One dozen large onions
• 7 pods of green pepper
• 2 ounces of white mustard seed
• 1 ounce of tumeric
• 1 ounce of celery seed
• ¼ teaspoon ground cinnamon
• 1 teaspoon of ginger
• ½ pound of best mustard
• 2 pounds of brown sugar
• Cover with strong vinegar

Method

1. 1

   If fresh, put cucumbers in brine for 4 days; if in brine, soak in fresh water for 24 hours.

2. 2

   Slice cucumbers, chop cabbage and salt for 8 hours.

3. 3

   Soak onions and green peppers in salt water for 8 hours, then squeeze out.

4. 4

   Layer ingredients in a kettle with seasoning.

5. 5

   Cover with vinegar and boil until thick.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 201. The excerpt below is the record exactly as published.

Spanish Pickle. Take 1% dozen large cucumbers. If fresh put in brine 4 days, if in brine, soak in fresh water 24 hours. Slice them in large pieces. Chop fine 2 heads of cabbage and put in salt 8 hours. One dozen large onions chopped, 7 pods of green pepper, with seed removed, soak in salt water 8 hours. Then squeeze out and put in a kettle in alternate layers with the seasoning, composed of 2 ounces of white mustard seed, 1 ounce of tumeric, 1 ounce of celery seed, ^ teaspoon ground cinnamon, 1 teaspoon of ginger, % pound of best mustard and 2 pounds of brown sugar. Cover with strong vinegar

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