Spanish Pickle

Ingredients

• 2 dozen large cucumbers
• 2 heads of firm white cabbage
• 1 dozen green bell peppers
• 1 quart of white seed onions
• 1 gallon of cider vinegar
• 2 pounds brown sugar
• 1/4 pound of mustard
• 4 ounces white mustard seed
• 2 ounces tumeric
• 2 ounces celery seed
• 2 ounces curry powder
• a very small lump of alum

Method

1. 1

   If fresh put in brine for several days.

2. 2

   Otherwise soak in fresh water for 24 hours, slice in pieces an inch thick.

3. 3

   Sprinkle all with salt and let remain 24 hours, then squeeze dry.

4. 4

   Make a dressing of mustard, white mustard seed, tumeric, celery seed, brown sugar, mace, cinnamon, and cider vinegar.

5. 5

   Boil all ingredients until it begins to thicken.

6. 6

   Then add pickle and let remain till thoroughly heated.

7. 7

   Put in jar and tie up securely.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 199. The excerpt below is the record exactly as published.

Spanish Pickle. One and one-half dozen cucumbers, 1 peck of green tomatoes, 2 heads of firm white cabbage, 8 green bell peppers, with seed re- moved, 12 medium size white onions, 1 ounce of tumeric, 1 ounce celery seed, 1 ounce white mustard seed, 1 pint of dry mustard, 1 pound brown sugar. Chop vegetables fine, and sprinkle well with salt. Put in a cheesecloth bag, and drain all night. Next morning squeeze as dry as possible. Put all ingredients in porcelain kettle with vinegar and spices. Let it come to a scald, then pour in jar and tie up securely. Brine. Take 2 buckets of water, and enough salt to make it strong enough to balance an egg, alum half size of an egg; boil well, then set away to cool. All kinds of tender vegetables may be put in this brine during the summer. Chopped Pickle. Take 1 gallon of cabbage, 1 gallon green tomatoes, 1 pint of green pepper with seed removed, 1 quart onions chopped, sprinkle with salt, and let it drain one night. Then add 5 tablespoons made mustard, 2 tablespoons ground ginger, 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon celery seed, 3 tablespoons tumeric, 3 pounds sugar. Mix well, cover with vinegar ; boil till tender. Have vegetables cut fine. Measure after draining. KENTUCKY RECEIPT BOOK. 331 ^"■- " I I ■■■»■■» II I m ^ Mm^^^^m^m^,^^ — - - Sliced Tomato Pickle. One peck of small green tomatoes sliced thin, 4 quarts of cider vinegar, 2 coffee cups brown sugar, 1 small onion sliced, 2 table- spoons of cinnamon, 1 tablespoon cloves, 1 grated nutmeg. Put a layer of tomatoes and one of salt. Let remain 12 hours ; then drain well; add 2 quarts vinegar, and scald slightly. Remove tomatoes and discard the vinegar. Heat 2 quarts of fresh viaegar, add the sugar, onion, cinnamon, cloves, nutmeg, and the tomatoes; cook slowly till tomatoes are heated. Have the spices in bags, pour pickle in jar and tie up securely. Oil Pickles. Slice thin 100 medium size cucumbers without paring. Lay in salt 3 hours, then drain, and if too salty wash off with cold water, then add 3 pints of small white onions, sliced and put in water for several hours, with alum size of a oea. Take 3 ounces of white mus- tard seed, 2 ounces white pepper, 1 ounce celery s.eed, 1 pint of olive oil. Mix ingredients together with the hand, and cover with cold vinegar. This quantity makes almost 2 gallons of pickle. Chopped Tomato Pickle. One peck of green tomatoes, 6 green peppers, remove seed, 6 large white onions. Chop these ingredients and sprinkle over itj 1 cup of salt, let remain one night. In morning drain well, add 2 cups of sugar, spices of all kind (put in a bag), and vinegar to*cover it well and i/4 pound of white mustard seed, boil tomatoes until quite soft, put in jar, tie up securely. Tomato Soy. F^ Take 1 peek of ripe tomatoes, 1 pound of sugar, 2 tablespoons of cloves, 2 tablespoons cinnamon, 2 large red peppers, 4 large onions chopped fine and salt to taste. Mix ingredients well and boil 2 hours, add % pint of cider vinegar ; when ready to remove from fire, bottle and seal. Serve with meats. Remove seed from peppers before using. Spanish Pickle. One peck of green tomatoes sliced, 50 cucumbers cut in large pieces, 1% dozen white onions chopped fine, 1 dozen cloves of garlic chopped fine, 1 dozen green bell peppers chopped and divested of seed. Sprinkle with salt in separate dishes, and let remain one night. Squeeze in a crash bag. Put vegetables in a porcelain kettle, add 5 large heads of white celery cut in small pieces, a very small lump of alum. Cover with cider vinegar, let come to a boil, then drain off the vinegar and mix with the following dressing: One pound of white mustard seed, 4 ounces of curry powder, 4 pounds of granu- lated sugar, 2 tablespoons celery seed, 2 tablespoons ground cinna- mon, 4 tablespoons olive oil, 1 teacup grated horseradish. Mix well with vinegar, put pickle in jar, pour on boiling vinegar, place strips horseradish on top each jar ; this will prevent pickle moulding. 332 KENTUCKY RECEIPT BOOK. Tomato Pickle. Take 1 peck of little red tomatoes (the dwarf variety)^ not too ripe, prick them with a fork ; put in a strong brine for 24 hours, tlien put in a stone jar with alternate layers of onions and spices. Slice 1 dozen white onions ; add 3 tablespoons of mustard, 1 ounce cloves, 1 ounce ground black pepper, 2 tablespoons of salt, 1 ounce of ground cinnamon, 1 pound of brown sugar. Fill the jar with cold cider vinegar and tie up tight. In a week it is ready for use. Serve with meats. Yellow Pickle. Two gallons cider vinegar, 1 pound white ginger cracked, 1 pound horseradish sliced, 2 ounces cloves, 2 ounces pepper, 2 oxmces mace, 1 ounce tumeric, 4 ounces allspice, 3 ounces celery seed, 1 pound mustard seed, 1 dozen large onions, 6 cloves of garlic, 2 pounds brown sugar, 1 pod red pepper cut finely, 1 box ground mustard. Have brine strong enough to bear an egg, put in the cabbage and vegetables and let remain 2 weeks. Then goak in clear water 24 hours, and bleach in the sun. Put in jar and cover with weak vinegar, and leave for one week. Then drain and pour over the vine- gar boiling hot, to which all seasoning has been added. Spanish Pickle. Take 2 dozen large cucumbers, if fresh put in brine for several days. Otherwise soak in fresh water for 24 hours, slice in pieces an inch thick. Have 2 heads of firm white cabbage, and 1 dozen green bell peppers cho^'^^d, after removing the seed, add 1 quart of white seed onions. Sprinkle all with salt and let remain 24 hours, then squeeze dry. Make a dressing of i/4 pound of mustard, 4 ounces white mustard seed, 2 ounces of tumeric, 2 ounces celery seed, 2 pounds brown sugar, % ounce of mace, % ounce of cinnamon, 2 dessertspoonfuls of curry powder, 1 gallon of cider vinegar

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