Spanish Pickle
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
Also printed in: California Mexican-Spanish cookbook (1914).
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- two tablespoons aregano
- one quart green tomatoes
- one cup cucumber
- one-half cup lemon
- 1 garlic
Method
- Heat quart apple vinegar, add tablespoon salt, twenty cloves, two tablespoons aregano, two of cominos, boil five minutes, let cool, pour over small red and green chiles, wild tamatillos (wild tomatoes) and put up in jars.
- Remove seed and veins from twelve large green chiles, soak over night in water with little salt in it, chop and measure one quart green tomatoes, chop chiles, one cup cucumber, 1 garlic button, cook altogether until a pulp, press through sieve, add one-half cup lemon or lime juice, tablespoon salt.
- Fine over cold meats, fish, oysters, eggs, croquettes, roast pork, mix with apple sauce;
- serve on fried apple fritters.
- Make same as green, substitute ripe tomatoes and red chiles.
- You may bottle, seal tightly each sauce;
- will keep indefinitely.