Spanish Pickle

Ingredients

• one quart of tender corn
• two heads of cabbage
• one dozen onions
• one dozen cucumber pickles
• one ounce of celery-seed
• half an ounce of white mustard-seed
• two table-spoonfuls of ground mustard
• one-half ounce of mace
• one-half ounce of cinnamon
• two pints of sugar
• one ounce of tumeric
• cider vinegar enough to cover all

Method

1. 1

   Soak corn in weak salt-water, chop cabbage and sprinkle with salt, let it drain overnight.

2. 2

   Chop onions and cucumbers, squeeze corn and cabbage dry, mix all together with spices and vinegar.

3. 3

   Simmer for half an hour and seal in jars while hot.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 54. The excerpt below is the record exactly as published.

SPANISH PICKLE. Put one quart of tender corn to soak in weak salt-water ; and the same morning chop two heads of cabbage, sprinkle a little salt over it, put it on a large dish a little slant with a weight on top, and let it stand until next morning ; then chop one dozen onions, and cut one dozen cucumber pickles into pieces about one inch long; then squeeze the corn out of the brine, and squeeze the cabbage dry ; mix all together, and add one ounce of celery-seed, half an ounce of white mustard-seed, two table-spoonfuls of ground mustard, one- half ounce of mace, one-half ounce of cinnamon, two pints of sugar, one ounce of tumeric, and cider vinegar enough to cover all

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