Recipes > Preserves & Pickles > Pickles > Spanish Pickle

Spanish Pickle


  • 4 heads of cabbage
  • 1 peck of green tomatoes
  • 12 large cucumbers
  • 6 sweet peppers (red)
  • 6 sweet peppers (green)
  • 1 quart of small white onions
  • 6 bunches of celery
  • 100 small cucumber pickles


Cut cabbage, green tomatoes, cucumbers, peppers, and onions in small pieces, and let stand in brine over night; wash in cold water, and drain. Cut celery in small pieces.

Dressing for the Pickle

  • 2 gallons of good cider vinegar
  • 5 pounds of brown sugar
  • 5 cents worth of turmeric
  • 5 cents worth of white mustard seed
  • 1/2 pound of ground mustard
  • 1/2 cup of flour
  • 1 tablespoon of whole cloves
  • 1 tablespoon of stick cinnamon


Let the vinegar, sugar, and all the spices come to boiling point; add the chopped vegetables, and cucumber pickles that have been in brine over night. Cook one-half hour; then add the turmeric, ground mustard and flour mixed to a paste; cook five minutes longer. Bottle, and eat when your stomach craves it.


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Attributed to Mrs. W. H. Eckhart.


Recipes Tried and True (1894).

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