Universal Pickle

Ingredients

• 1 gallon of vinegar
• 3/4 pound of ground mustard
• 4 pounds of brown sugar
• 3/4 pound of salt
• 2 tablespoons each of cinnamon
• 2 tablespoons cloves
• 2 tablespoons allspice
• 2 tablespoons mace
• 2 tablespoons nutmeg
• 2 tablespoons ginger
• 2 tablespoons mustard seed
• 2 tablespoons celery seed
• 2 tablespoons black pepper
• 1 quart of onions

Method

1. 1

   Rub mustard, salt and sugar together, add vinegar and other ingredients.

2. 2

   Cucumbers, peaches, or vegetables may be added as they are gathered, add salt and vinegar if it weakens.

3. 3

   Stir up well every other day.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 55. The excerpt below is the record exactly as published.

1 tablespoon allspice. 1 tablespoon cinnamon. Boil about three hours and can in glass jars. Mrs. P. B. Maerupmr. Chow Chow 2 heads cabbage. 1 peck green tomatoes. 24 onions. 14 dozen red sweet peppers. Chop fine and salt over night. 1 gallon vinegar. 2 pounds brown sugar. 1 box mixed spices. 1 box ground mustard. Let this mixture boil five minutes, stir in pickles. Let come to boil and can, makes about eight quarts. Mrs. C. E. Guewn. Relish . 2 dozen green bell peppers. 1 dozen red. bell peppers. 9 onions. 1 cup of sugar. Grind and pour boiling water over and squeeze out. Add vinegar to moisten, cook ten to fifteen minutes. Seal. Mrs. J. C. Lynpon. Pepper Relish 12 bell peppers. 10 onions. 4 red-hot peppers. 1 tablespoon salt. 1 tablespoon celery seed. 1 tablespoon white mustard seed. 1 cup sugar. Grind the peppers and onions, salt, pour hot water over and let stand one-half hour, drain off, add celery seed, mustard seed and sugar and one pint of vinegar. Cook three-fourths hour. Miss Mary D. Groree. Pepper Relish (Sweet Pepper) 12 red peppers. 1 pint vinegar. 12 green peppers. 1 cup sugar. 12 onions. 3 tablespoons salt. Remove seeds from peppers and chop with onions, cover with boiling water and cook five minutes. Drain, add other in- gredients and cook five or ten minutes. Pour into clean hot jars and seal. A few celery or white mustard seed added 1m- proves this relish. Mrs. Citarence Howe Lt. 8 113 KNOX GELATINE is measured ready for use—two envelopes in each package Green Tomato Mince Meat 1 peck green tomatoes. 14 peck apples. 2 lemons. 4 pounds brown sugar. 2 pounds raisins. 14 pound citron (cut fine). 1 pint cider (or weak vinegar). 1 teaspoon nutmeg. 1 tablespoon cloves. 1 tablespoon cinnamon. 2 teaspoons salt. Chop tomatoes, apples and lemons fine, cook tomatoes, lemons and sugar three hours, then add boiled cider, other fruits and spices and salt. Cook about one-half hour longer, seal in fruit jars while hot. Mrs. Crarence Howe tt. Chili Sauce 2 dozen tomatoes. 2 tablespoons salt. 3 green peppers. 1 tablespoon each of ground Bee 3 onions. Brand spices: Cloves, nutmeg, 7 small hot peppers with seeds. ginger and allspice. 1 quart vinegar. Scald and peel the tomatoes, cut them in small pieces and put with all the other ingredients into a granite saucepan. Cook very slowly for three hours, then bottle and seal. Miss Mary D. Gerorer. Universal Pickle 1 gallon of vinegar. 34 pound of ground mustard. 4 pounds of brown sugar. 34 pound of salt. 2 tablespoons each of cinnamon, cloves, allspice, mace, nutmeg, ginger, mustard seed, celery seed, black pepper, horse radish. 1 quart of onions. Rub mustard, salt and sugar together, add vinegar and other ingredients. Cucumbers, peaches, or vegetables may be added as they are gathered, add salt and vinegar if it weakens. Stir up well every other day. Mrs. H. I. Grass. Hedda Pickle 1 quart small cucumbers. 1 quart large cucumbers cut in pieces. 1 quart celery cut in pieces. 1 quart green tomatoes. 1 quart beans. 1 quart green peppers. 1 quart small onions. 1 quart cabbage. Put in salt water twenty-four hours. Scald in same water and drain. Dressing for Hedda Pickles: 6 tablespoons of powdered mustard. 1 tablespoon of tumeric. 1 tablespoon celery seed. 3 quarts cider vinegar. 4 cups of sugar. 11% cups of flour. Mix and let boil three-fourths of an hour. Put in remainder of ingredients, then boil up and can. Mrs. E. A. Martin. 114 KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. Chow Chow 1 gallon cabbage, chopped fine. 14 gallon green tomatoes. 1 quart onions. 8 pods green pepper. 4 tablespoons mustard. 2 tablespoons ginger. 1 tablespoon cloves

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