Spanish Pickle (No. 2)

Ingredients

• ^ peck of cucumbers out of the brine
• ^ peck of small green beans
• and tomatoes together
• 2 dozen small onions, scalded twice in boiling salt water
• 1 box mustard seed
• 2 ounces turmeric
• 1 ounce cinnamon
• 2 ounces celery seed
• ^ pound white mustard seed
• 2 roots horseradish sliced
• 1^ pounds sugar

Method

1. 1

   Slice and salt tomatoes overnight, drain well next day.

2. 2

   Slice cucumbers lengthwise.

3. 3

   Mix mustard seed, turmeric, and olive oil in the bottom of the jar.

4. 4

   Layer spices and vegetables alternately in the jar, pour over hot vinegar, allowing 1.5 pounds sugar to a gallon of vinegar or more if desired.

5. 5

   Stir well from bottom every day for a week, and it will then be ready for use.

Nutrition per serving

Estimated from matched ingredients across 6 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. 2) Mrs. H. C. McDowell ^ peck of cucumbers out of the brine, ^ peck of small green beans and tomatoes to- gether, 315 THE BLUE GRASS COOK BOOK 2 dozen small onions, scalded twice in boiling salt water, Slice and salt tomatoes over night, drain well next day, Slice the cucumbers lengthwise, Take 1 box mustard seed, 2 ounces turmeric and mix well with 4 tablespoons of olive oil and put in bottom of jar. Have ready 1 ounce cinnamon,- 2 ounces celery seed, ^ pound white mustard seed, 2 roots horseradish sliced. Slice the tomatoes and cut onions in half. Put in layers of spices and vegetables alter- nately in the jar, pour over hot vinegar, allowing 1^ pounds sugar

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