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SPANISH PICKLE MRS W H ECKHART

(Pickles.) - (Recipes Tried And True)







Four heads of cabbage, one peck of green tomatoes, one dozen large
cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet
peppers (green), one quart of small white onions; cut all these in
small pieces, and let stand in brine over night; wash in cold water,
and drain. Cut six bunches of celery in small pieces.
DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, five
pounds of brown sugar, five cents worth of turmeric, five cents worth
of white mustard seed, one-half pound of ground mustard, one-half cup
of flour, a tablespoon of whole cloves, and the same of stick
cinnamon.
Let the vinegar, sugar, and all the spices come to boiling point; add
the chopped vegetables, and one hundred small cucumber pickles that
have been in brine over night. Cook one-half hour; then add the
turmeric, ground mustard and flour mixed to a paste; cook five minutes
longer. Bottle, and eat when your stomach craves it.











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