Spanish Pickles

Ingredients

• Nine large cucumbers
• one head of cabbage
• four green bell peppers
• one and one-half dozen small onions
• one pound of sugar
• one cup of Coleman's mustard
• one ounce of white mustard seed
• one-half ounce of celery seed
• one teaspoon of turmeric

Method

1. 1

   Sprinkle salt over all vegetables and let stand overnight.

2. 2

   Drain well in the morning and cover with vinegar.

3. 3

   Add sugar, mustard, mustard seed, celery seed, and turmeric.

4. 4

   Mix all together and boil for three minutes after it begins to boil.

5. 5

   Put in wide-mouthed jars and seal.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 121. The excerpt below is the record exactly as published.

SPANISH PICKLES. Mrs. Don E. Gayer. Nine large cucumbers cut up in small pieces without peeling, one head of cabbage chopped fine, four green bell peppers chopped fine, one and one-half dozen small onions chopped fine. Sprinkle salt over all and let stand over night. Drain well in the morning and cover with vinegar. Add one pound of sugar, one cup of Coleman's mustard, one ounce of white mus- tard seed, one-half ounce of celery seed, one teaspoon of turmeric

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