Spanish Pickle (No. 1)

Ingredients

• 2 dozen cucumbers
• ^ peck of green tomatoes
• 2 large green peppers, seeds taken out
• 2 dozen white onions, sliced
• ^ peck of beans
• 1 pint of grated horseradish
• 1 pound of white mustard seed
• 5 long red peppers
• 15 cents' worth of cinnamon
• 1 pound of mustard (Colman's)
• 2 ounces of turmeric
• 2 ounces of celery seed
• 1 pint bottle of olive oil
• 4 teacups of brown sugar
• 1 handful of garlic

Method

1. 1

   Slice cucumbers thick, tomatoes thin, and sprinkle them with salt.

2. 2

   Let stand for 24 hours.

3. 3

   Wash off the salt and let them drain well.

4. 4

   Mix spices and paste well together, and pour boiling vinegar over all — enough to cover well.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 77. The excerpt below is the record exactly as published.

SPANISH PICKLE (No. 1) Mrs. Henry C. Buckner 2 dozen cucumbers, ^ peck of green tomatoes, 2 large green peppers, seeds taken out, 2 dozen white onions, sliced, ^ peck of beans. 314. PICKLES Slice cucumbers thick, tomatoes thin, and sprinkle them with salt. Let stand 24 hours. Wash off the salt and let them drain well. 1 pint of grated horseradish, 1 pound of white mustard seed, 5 long red peppers, 15 cents' worth of cinnamon. Make a paste of 1 pound of mustard (Colman's), 2 ounces of turmeric, 2 ounces of celery seed, 1 pint bottle of olive oil, 4 teacups of brown sugar, 1 handful of garlic

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