Spanish Pickle. Mrs. W. H. Eckhart
Four heads of cabbage, one peck of green tomatoes, one dozen large cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet peppers (green), one quart of small white onions; cut all these in small pieces, and let stand in brine over night; wash in cold water, and drain. Cut six bunches of celery in small pieces.
DRESSING FOR THE PICKLE.—Two gallons of good cider vinegar, five pounds of brown sugar, five cents worth of turmeric, five cents worth of white mustard seed, one-half pound of ground mustard, one-half cup of flour, a tablespoon of whole cloves, and the same of stick cinnamon.
Let the vinegar, sugar, and all the spices come to boiling point; add the chopped vegetables, and one hundred small 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.