Virginta Mixed Pickles

Ingredients

• five dozen large cucumbers
• one-half peck of green tomatoes
• a dozen white onions
• four heads of cabbage
• one pint of salad oil
• one-half pound of mustard seed
• a tin cup of ground pepper
• one ounce of celery seed
• one ounce of ground cinnamon
• two ounces of turmeric

Method

1. 1

   Slice the tomatoes and onions, quarter the cucumbers, and cut up the cabbage.

2. 2

   Mix with salt and let stand for twenty-four hours.

3. 3

   Drain and cover with vinegar.

4. 4

   Set aside for two days, strain off the vinegar.

5. 5

   Mix the spices and add to the pickles with over one and one-half gallons of boiling vinegar.

6. 6

   Re-heat for three mornings and pour over the pickles.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 50. The excerpt below is the record exactly as published.

VIRGINTA MIXED PICK EES: Take five dozen large cucumbers, one-half peck of green to- matoes, a dozen white onions, four heads of cabbage, one pint The Morris Piano Factory, which is situated at Lis- towel, Ont., is up to date. See latest designs in Upright Pianos at W. H. Leacu’s, 49 Metcalfe Street. 122 RK &P RENAUD, KING & PATTERSON 652 Craig Street aim to have everything in the Fur- niture line. Consult them for your wants. AK Furniture of grated horse radish, one-half pound of mustard seed, one-half a tin cup of ground pepper, one ounce each of celery seed and ground cinnamon, two ounces of turmeric and one-half pint of salad oil

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