Aunt Caroline's Dixieland Recipes/Pickles, Relishes/Mount Vernon Pickle

From Wikisource
Jump to navigation Jump to search


One peck of green peppers,
One string six inches long of red peppers,
One large cabbage or two small ones,
Four large onions,
Four tablespoonsful of celery seed,
One-fourth pound of black and white mustard seeds each,
Two tablespoonful of tumeric.

Chop peppers, onions and cabbage fine and soak in one and a half cups of salt all night. Then cover well with vinegar and put equal parts of sugar. Add seasoning and cook about two and one-half hours.