Spanish Pickle

Ingredients

• one dozen and a half large cucumbers
• two heads of cabbage
• three dozen seed-onions
• one dozen large ones chopped
• seven pods of green peppers
• two ounces of white mustard-seed
• one ounce of tumeric
• one ounce of celery-seed
• one-half tea-spoonful of ground cinnamon
• one tea-spoonful of ginger
• one-half pound of Coleman's English mustard
• two pounds of brown sugar
• strong vinegar

Method

1. 1

   Prepare cucumbers by soaking in brine or fresh water.

2. 2

   Slice and chop cabbage, onions, and peppers.

3. 3

   Soak in salt-water, squeeze out, and layer in a kettle with spices.

4. 4

   Cover with vinegar and boil for half an hour.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 55. The excerpt below is the record exactly as published.

SPANISH PICKLE. Take one dozen and a half large cucumbers — if fresh, put in brine four or five days ; if in brine, soak in fresh water twenty-four hours — and slice them in large pieces; chop fine two heads of cabbage, and let it lie in salt eight hours; three dozen seed-onions or one dozen large ones chopped, and seven pods of green peppers. Soak in salt-water eight hours; then squeeze them out, and put them into a kettle, in alternate layers with the seasoning, composed of two ounces of white mustard-seed, one ounce of tumeric, one ounce of celery-seed, one-half tea-spoonful of ground cinnamon, one tea-spoonful of ginger, one-half pound of Coleman's English mustard, and two pounds of brown sugar. Cover it with strong vin- egar

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