Universal Pickles

Name: Universal Pickles
Ingredients: Use five-gallon stone jar which has been sterilized; one gallon apple vinegar; three-fourths pound salt; three-fourths pound Coleman's Mustard; four pounds brown sugar; two tablespoonfuls ground cloves; two tablespoonfuls ground mace; two tablespoonfuls ground nutmeg; two tablespoonfuls ground ginger; two tablespoonfuls white mustard seed (whole); two tablespoonfuls ground horse radish; one quart small onions

From Durham cook book ..., 1921

Recipe by Mrs. J. M. Whitted.

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 64. The excerpt below is the record exactly as published.

UNIVEESAL PICKLES. Use five-gallon stone jar which has been sterilized, one gallon apple vinegar, three-fourths pound salt, three-fourths pound Coleman's Mustard, four pounds brown sugar, two tablespoonfuls ground cloves, two table- spoonfuls ground mace, two tablespoonfuls ground nutmeg, two tablespoonfuls ground ginger, two tablespoonfuls white mustard seed (whole), two tablespoon- fuls ground horse radish, one quart small onions

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