Spanish Pickles
- 3 dozen large & full grown cucumbers, cut in pieces
- 4 large green peppers, cut in pieces
- 1/2 peck small white onions
- 1/2 peck green tomatoes, cut in pieces
- 1 pint salt
- 1 ounce mace
- 1 ounce long, white peppers
- 1 ounce white mustard seed
- 1/2 ounce cloves
- 1/2 ounce celery seed
- 1 ounce turmeric
- 3 Tbsp dry English mustard
- 3/4 lb brown sugar
- 1 root of horseradish, cut in small pieces
- Cider vinegar
Combine the cut cucumbers, green peppers, white onions and green tomatoes all together. Sprinkle salt over them and let them stand all night. The next morning, drain them well.
Add mace, white peppers, white mustard seed, cloves, celery seed, turmeric, English mustard, brown sugar and cut horseradish.
Cover with cider vinegar and boil for half an hour.
Put in stone or glass jars. When cold, cover closely.
Add mace, white peppers, white mustard seed, cloves, celery seed, turmeric, English mustard, brown sugar and cut horseradish.
Cover with cider vinegar and boil for half an hour.
Put in stone or glass jars. When cold, cover closely.
Submitted by Jul 25, 2010
15 min
30 min
45 min