East India Pickles
A classic pickle recipe from 1888, modernized for ease of preparation.
Ingredients
- 100 cucumbers Cucumbers (large and small)
- 1 peck Green tomatoes
- 1/2 peck Onions
- 4 Cauliflowers
- 4 Red peppers (without seeds)
- 4 heads Celery
- 1 pint bottle Horse-radish
- 1 ounce Ground cinnamon
- 1 ounce Ground turmeric
- 1 pound Mustard
- 1/4 pound Brown sugar
- as needed Vinegar
- as needed Salt
More recipes using Cucumbers
Instructions
- 1Slice the cucumbers, green tomatoes, onions, cauliflowers, red peppers, and celery.
- 2Place the sliced vegetables in a large container and cover with salt. Let stand for twenty-four hours to draw out excess moisture. Drain the vegetables.
- 3Pour weak vinegar over the drained vegetables. Place on the stove and bring to a boil. Drain the vegetables again.
- 4In a separate bowl, combine the ground cinnamon, ground turmeric, mustard, and brown sugar. Wet these with cold vinegar. Add sufficient vinegar to moisten all the pickles.
- 5Combine the vegetables and the spice mixture. Cook all together for 10 minutes. Seal in sterilized bottles while hot.
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