Sweet spanish pickles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Sized cabbages |
| 36 | Green tomatoes | |
| 24 | Cucumbers | |
| 8 | smalls | Green peppers |
| Salt | ||
| 8 | cups | Brown sugar |
| 1 | teaspoon | White mustard seeds |
| 1 | teaspoon | Celery seeds |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Powedered cinnamon |
| 1 | cup | Seeded raisins |
Directions
Cut the cabbages into small pieces with a chopping knife, pare the tomatoes and cut each in 3 pieces. Divide the cucumbers into ¼ 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 3-½ 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.