Yellow Pickle

Ingredients

• 2^ gallons of vinegar
• 7 pounds of brown sugar
• ^ box of mustard
• i pound of mustard seed
• i pound white ginger
• ]/2 pound white pepper
• ]/2 pound tumeric
• 2 ounces of cloves
• 2 nutmegs (grated)
• 2 ounces of mace
• 2 ounces of allspice
• 3 ounces of celery seed
• i pound horse radish
• 4 lemons (sliced)

Method

1. 1

   Prepare onions, cucumbers, and cabbage, then pour over spiced vinegar.

2. 2

   Boil all ingredients together and pour over the vegetables.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 10. The excerpt below is the record exactly as published.

Yellow Pickle. Prepare onions, cucumbers and cabbage as for plain pickle, and pour over them the following spiced vinegar : 2^ gallons of vinegar, 7 pounds of brown sugar, ^ box of mustard, i pound of mustard seed, i pound white ginger, y^ pound white pepper, ]/2 pound tumeric, 2 ounces of cloves, 2 nutmegs (grated), 2 ounces of mace, 2 ounces of allspice, 3 ounces celery seed, i pound horse radish and 4 lemons (sliced). Boil all together and pour over the onions, cucumbers and cabbage. Yellow Cabbage Pickle. One peck of cabbage, cjuarter and put down with a layer of salt. Let it stand all night, and next day press, draining all the salt from it. Put the. cabbage in the kettle and cover with vinegar and boil for an hour ; then add 2 dozen onions that have been in vinegar, i ounce tumeric, 2 ounces celery seed, i tea- spoon of cayenne pepper, 3 pounds brown sugar, and boil up once. When cold mix a box of mustard as for use and add to the pickle. 42 TESTED VIRGINIA RECIPES. Mustard Pickle. Take all Kinds of made pickle and pour over it, while hot, I quart of vinegar, 2 teaspoons of tumeric, i tablespoon of mus- tard, I of sugar, I of salt, i of flour, i of cloves (ground), i teaspoon of mace, and a little red pepper. Boil all together and pour over the pickle. Good for use in two months. Mustard Chow Chow. Make a strong brine, and into it drop i cauliflower, divided in clusters, a gill of small onions, a gill of string beans, 3 green tomatoes, 3 large cucumbers (sliced crosswise), ^ pint of small gherkins and 2 long red peppers. Leave for three days, and then wash in cold water and pour fresh water over them ; let them stand tor 12 hours. Make a pickle of 2 quarts of vinegar, y2 teaspoon each of celery seed, white mustard seed, horse rad- ish, cloves and mace, i teaspoon of tumeric, 2 dessertspoons of ground mustard, and i small teacup of brown sugar. Boil for a minute, put over the vegetables and simmer for 5 minutes. It not sweet enougn, add a little sugar. Take ofT the fire and put in a jar lor 24 hours. Drain off the vinegar and add 2 tea- spoons of Curry powder. Boil up once, and when lukewarm pour over the pickle. Seal the next day in small jars. Ripe Tomato Pickle. One peck of ripe tomatoes, sliced and put down in I/2 pint of salt for 24 hours. Strain well and add the following to them. Slice I quart onions, 5^ pound brown sugar, 3^ ounce of celery seed

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