Spanish Pickle

Ingredients

• One dozen cucumbers
• four heads of cabbages
• one peck green tomatoes
• one dozen onions
• three ounces white mustard-seed
• one ounce celery seed
• one ounce turmeric
• one box of Coleman’s mustard
• two and a half pounds of brown sugar

Method

1. 1

   Let the cucumbers stand in brine for three days.

2. 2

   Slice the onions and chop cabbage and tomatoes the day before making, sprinkling with salt.

3. 3

   When ready, squeeze brine out of cucumbers, wipe them off, peel and cut into slices, and simmer all ingredients together for half an hour before bottling.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 28. The excerpt below is the record exactly as published.

SPANISH PICKLE. One dozen cucumbers, four heads of cabbages, one peck green tomatoes, one dozen onions, three ounces white mustard-seed, one ounce celery seed, one ounce turmeric, one box of Coleman’s mustard, two and a half pounds of brown sugar

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