Spanish pickles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Brown sugar |
| ½ | ounce | Turmeric |
| 2 | tablespoons | White mustard seed |
| 1 | tablespoon | Celery seed |
| 1 | tablespoon | Cinnamon |
| 6 | Green peppers | |
| 6 | Red peppers | |
| 6 | larges | Onions |
| 6 | Cucumbers | |
| 2 | Heads cabbage | |
| ½ | Peck green tomatoes | |
| ½ | Peck ripe tomatoes | |
| 2 | quarts | Vinegar |
Directions
Chop all vegetables. Sprinkle with salt. Let stand overnight.
Drain. Add remaining ingredients. Cook slowly until vegetables are tender. Mrs. S.M. Hale, Salem, OR.
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