Spanish Pickle

Ingredients

• Four dozen large cucumbers
• four large green peppers
• one-half peck of onions
• one-half peck of green tomatoes
• sprinkle over them one pint of salt
• Sliced horseradish according to judgment
• one ounce of mace
• one ounce of white pepper
• one ounce of turmeric
• one ounce of white mustard seed
• half an ounce of cloves
• half an ounce of celery seed
• four tablespoonfuls of dry mustard
• one and a half pounds of brown sugar

Method

1. 1

   Slice the cucumbers, peppers, onions, and tomatoes, sprinkle with salt, and let sit overnight.

2. 2

   Drain, then add all ingredients to a preserving kettle, cover with vinegar, and boil for one hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 481. The excerpt below is the record exactly as published.

SPANISH PICKLE. Four dozen large cucumbers, four large green peppers, one-half peck of onions, one-half peck of green tomatoes ; slice the whole and sprinkle over them one pint of salt ; allow them to remain over night, then drain them ; put the whole into a preserving kettle and add the following ingredients : Sliced horseradish according to judgment, one ounce of mace, one ounce of white pepper, one ounce of turmeric, one ounce of white mustard seed, half an ounce of cloves, half an ounce of celery seed, four tablespoonfuls of dry mustard, one and a half pounds of brown sugar

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