Wednesday, August 17, 2011

Kennebunk Pickle

I love old recipe books and collecting recipes. This recipe for Kennebunk Pickle comes from The American Woman's Cook Book by Ruth Berolzheimer (1943).

2 lbs fresh green tomatoes
2 lbs fresh red tomatoes
1 small head cabbage
2 sweet red peppers
2 green peppers
3/4 qt onions
1 bunch celery
6 Tbsp salt
1 qt white vinegar
3 cups brown sugar
1 (3-inch) stick cinnamon
1 tsp whole cloves
1 tsp dry mustard

Chop vegetables very fine. Add salt and let stand overnight. Drain. Add vinegar and brown sugar. Tie cinnamon, cloves and mustard in a small cheesecloth bag. Boil everything together for about 30 minutes. Remove the cheesecloth bag. Pour into sterilized jars and seal. Makes 5 quarts pickle.

1 comment:

  1. I love this recipe and have made it several times. Awesome on hot dogs and Hamburgs