Spanish Pickle

Ingredients

• One large cabbage
• threfe heads celery
• three red peppers
• three green
• one quarter peck onions
• half a peck green tomatoes
• three large cucumbers
• three-quarters of a pound of salt
• two quarts vinegar
• three pounds brown sugar
• one ounce mustard seed
• half a tablespoon each of cinnamon
• half a tablespoon each of cloves
• quarter ounce tumeric powder
• two tablespoons ground mustard
• quarter cup flour

Method

1. 1

   Cut vegetables and let stand in salt water overnight.

2. 2

   Drain, chop, and boil vinegar with brown sugar, mustard seed, cinnamon, and cloves.

3. 3

   Add chopped vegetables and boil for half an hour, then add tumeric, ground mustard, and flour, boil for five more minutes, and bottle while hot.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.

Spanish Pickle One large cabbage, threfe heads celery, three red peppers, three green, one quarter peck onions, half a peck green tomatoes, three large cucumbers, three-quarters of a pound of salt; cut vegetables in pieces and let stand over night in salt water; drain and run through meat chopper, and place in colander to drain again; boil two quarts vinegar with three pounds brown sugar, one ounce mustard seed, half a tablespoon each of cinna- mon and cloves. Put in chopped pickle and boil half an hour, then add quarter ounce tumeric powder, two tablespoons ground mustard and quarter cup flour

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