Yellow Pickle

Ingredients

• Two gallons cider vinegar
• 1 pound white ginger cracked
• 1 pound horseradish sliced
• 2 ounces cloves
• 2 ounces pepper
• 2 ounces mace
• 1 ounce tumeric
• 4 ounces allspice
• 3 ounces celery seed
• 1 pound mustard seed
• 1 dozen large onions
• 6 cloves of garlic
• 2 pounds brown sugar
• 1 pod red pepper cut finely
• 1 box ground mustard

Method

1. 1

   Have brine strong enough to bear an egg, put in the cabbage and vegetables and let remain 2 weeks.

2. 2

   Then soak in clear water 24 hours, and bleach in the sun.

3. 3

   Put in jar and cover with weak vinegar, and leave for one week.

4. 4

   Then drain and pour over the vinegar boiling hot, to which all seasoning has been added.

Nutrition per serving

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 201. The excerpt below is the record exactly as published.

Yellow Pickle. Two gallons cider vinegar, 1 pound white ginger cracked, 1 pound horseradish sliced, 2 ounces cloves, 2 ounces pepper, 2 oxmces mace, 1 ounce tumeric, 4 ounces allspice, 3 ounces celery seed, 1 pound mustard seed, 1 dozen large onions, 6 cloves of garlic, 2 pounds brown sugar, 1 pod red pepper cut finely, 1 box ground mustard

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