Spanish Pickles

Ingredients

• i dozen cucumbers
• 2 heads of cabbage
• i peck of green tomatoes
• half dozen small onions
• half pint of salt
• % poi^nd of mustard seed
• i oz, of celery seed
• i oz. of tumeric
• i oz of colemans mustard
• 1 y^ pounds of brown sugar
• vinegar enough to cover well

Method

1. 1

   Peel and cut cucumbers, lay in salt water, chop cabbage and tomatoes, let stand overnight, squeeze out brine, heat mixture with sugar and vinegar, then add cabbage, tomatoes, and pickles, and put in jars air tight.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 10. The excerpt below is the record exactly as published.

Spanish Pickles Peel and cut 4 times lenghtwise, i dozen cucumbers and lay in salt water, chop fine 2 heads of cabbage i peck of green tomatoes, half dozen small onions, half pnit of salt, let stand oyer night, squeeze out the brine in the morning. % poi^nd of mustard seed, i oz, of celery seed, i oz. of tumeric, i oz of colemans mustard 1 y^ pounds of brown sugar, and vinegar enough to cover v/el

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