Sweet Spanish Pickles Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 medium: Sized cabbages,
1 tsp: White mustard seeds,
36: Green tomatoes,
1 tsp: Celery seeds,
24: Cucumbers,
1 tsp: Turmeric,
8 small: Green peppers,
1 tsp: Powedered cinnamon,
Salt,
1 cup: Seeded raisins,
8 cup: Brown sugar,
Directions:
Cut the cabbages into small pieces with a chopping knife, pare the
tomatoes and cut each in 3 pieces. Divide the cucumbers into 1/4
inch pieces, remover the seeds from the pepper and chop them rather
coarsely. Place them in separate platters, spinkle over with salt and
allow to stand over night. In the morning, scald each one separately
in weak vinegar. The cabbage requires a longer time thatn the other
vegetables. Drain well, put into a jar, and cover with the following
dressing. Mix the turmeric and cinnamon in a saucepan with a little
cold vinegar, then add the celery seeds, mustard seeds, sugar and the
3-1/2 pints vinegar. Boil all together for 10 minutes and then pour
over the pickles while hot and add the raisins, divide into bottles
and cover.
Origin: The Vancouver Sun Paper, Friday, September 27, 1929. Shared
by: Sharon Stevens, April/95.
Source from luhu.jp
tomatoes and cut each in 3 pieces. Divide the cucumbers into 1/4
inch pieces, remover the seeds from the pepper and chop them rather
coarsely. Place them in separate platters, spinkle over with salt and
allow to stand over night. In the morning, scald each one separately
in weak vinegar. The cabbage requires a longer time thatn the other
vegetables. Drain well, put into a jar, and cover with the following
dressing. Mix the turmeric and cinnamon in a saucepan with a little
cold vinegar, then add the celery seeds, mustard seeds, sugar and the
3-1/2 pints vinegar. Boil all together for 10 minutes and then pour
over the pickles while hot and add the raisins, divide into bottles
and cover.
Origin: The Vancouver Sun Paper, Friday, September 27, 1929. Shared
by: Sharon Stevens, April/95.
Source from luhu.jp