Vinegar for Yellow Pickles

Ingredients

• one-half pound of grated horseradish
• one pound of white mustard seed
• one-half pound of black mustard seed
• one ounce each of mace
• one ounce each of nutmegs
• one ounce each of cloves
• one ounce each of allspice
• one ounce each of ground white pepper
• two ounces of turmeric
• one-half cupful of ground mustard
• two tablespoons of celery seed
• four cloves of garlic
• one-quarter pound of ground ginger
• two pounds of brown sugar
• two gallons of vinegar

Method

1. 1

   Put in a three-gallon jar with two gallons of vinegar.

2. 2

   Stir frequently and let remain for several weeks before using.

3. 3

   This will keep any length of time.

4. 4

   Half quantity may be prepared for the use of a small family.

Nutrition per serving

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 133. The excerpt below is the record exactly as published.

lt ounce each of cloves and stick dnnamon. Stew this altogether very gently till the tomatoes are cooked, but not broken; then lift them out and set them aside to cool. Con- tinue simmering very slowly till it is at thick u lynip. When the toma- 176 ' THE RURAL COOK BOOK. toes are quite cold, reheat them gently in the syrup and again lift them out, packing them, when perfectly cold, in jars, pouring the thiclc syrup (also quite cold) over them, and cover tight Virginia Pickle.^THis is uncooked. In a three-gallon jar mix one gallon of strong vinegar, one -half pint of salt, three pounds of brown sugar, two ounces each of black pepper, brown ginger, celery seed, mus- tard seed, mace, cloves, horseradish and allspice, one-half box of ground mustard, a little red pepper and one-half dozen pepper pods. Peel three dozen onions and put them with fresh cucumbers, just from the vine, washed and wiped dry, into the Spiced vinegar, using enough cucumbers to fill the jar. Agitate the pickles every other niorning for several months or until cool weather comes. Then add more sugar until the pickles have a pleasant tasle. Pickled Walnuts. — The walnuts must be gathered while young and green, and be laid tn strong brine. Leave them in this for a week, changing it every other day. Take them out, dry them between two cloths and pierce each with a large needle. Throw them into cold water and leave them several hours before packing them in small jars and pouring over them scalding hot seasoned vinegar, prepared in the following proportions : Four quarts of vinegar, one cupful of sugar, three dozen cloves, three dozen black peppers, 18 whole allspice and 13 ' blades of mace boiled together for live minutes. Yellow Mustard Pickle.— One-half gallon vinegar, three dozen sliced cucumbers, three dozen onions, one tablespoonful turmeric, one table- spoon mustard, one-half cup each of sugar and flour, and one-third teaspoon of red pepper. Pare and slice cucumbers and onions, cover with water, add one-half cup salt and let stand over night. In the morning drain the cucumbers and onions; put vinegar on the stove to boil, mix the spices, sugar and flour in a little cold vinegar, add to the boiling vinegar and let boil five minutes, stirring constantly ; then put ill cucumbers and onions, boil 15 minutes and seal in jars while hot. Vinegar for Yellow Pickles. — This may be used for cucumbers, to- matoes or any other vegetable desired. Use one-half pound of grated horseradish, one pound of white mustard seed, one-half pound of black mustard seed, one ounce each of mace, nutmegs, cloves, allspice and ground white pepper, two ounces of turmeric, one-half cupful of ground mustard, two lablespoonfuls of celery seed, four cloves of garlic, one- quarter pound of ground ginger and two pounds of brown sugar. Pat in a three-gallon jar with two gallons of vinegar

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