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 1906 COOKBOOKPICKLES >  Mixed Pickles #3 >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 1/2 peck of green tomatoes, 25 small cucumbers whole, 15 large onions, 2 large heads of cabbage, 1 pint of onion sets, 1 pint of grated horseradish, 1/2 pound of white mustard seed, 1/4 pound box of mustard, 1 ounce of ground cinnamon, 1 ounce of celery seed, some celery stalks cut in small pieces, and 2 tablespoonfuls of black pepper. Slice tomatoes not too thin, cut the cabbage coarse, and if cucumbers are large cut in pieces about 1 inch long. Salt over night, and in the morning drain and put in weak vinegar. Let stand a day or two, then press out and pack in a jar and sprinkle in the spices excepting the mustard while packing. Heat 1 1/2 gallons of good vinegar and pour over. Heat the vinegar for 3 mornings, and the last time add the brown sugar. When cold, stir the ground mustard through and pour over the mixture.

Sister Martha L. Fitz, Panora, Iowa.

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