Evening Republican, Volume 17, Number 242, Rensselaer, Jasper County, 10 October 1913 — Spanish Pickles [ARTICLE]

Spanish Pickles

One and a half dozen large green cucumbers. Soak in brine thirtysix hours. Two dozen small onions, two large heads of cabbage, ten green pepers, salt over night. Two ounces white mustard seed, one ounce of celery seed, one ounce of tumeric powder, olne-quarter pound ground mustard, four and one-half pounds brown sugar. Cover with cider vinegar. Boil until it begins to thicken. Seal while hot. This recipe makes twelve quarts and has been tested and found excellent.