Spanish Pickle

Ingredients

• One and one-half dozen cucumbers
• 1 peck of green tomatoes
• 2 heads of firm white cabbage
• 8 green bell peppers
• 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

Method

1. 1

   Chop vegetables fine, and sprinkle well with salt.

2. 2

   Put in a cheesecloth bag, and drain all night.

3. 3

   Next morning squeeze as dry as possible.

4. 4

   Put all ingredients in porcelain kettle with vinegar and spices.

5. 5

   Let it come to a scald, then pour in jar and tie up securely.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

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

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