9 August 2017

Here is a pickle recipe from today’s edition of the Washington County News dated 1917.

Good Pickle Receipt

“Now that the time is here for making pickles, the following receipt, known as ‘Hayden’s Salad,’ is given,”  writes Miss Marjorie Woods to the News.  “One gallon of ripe tomatoes, one gallon of cabbage,one quart of onions, one-half dozen green peppers.  Run cabbage, onions, and peppers through meat chopper and sprinkle with salt and let drain.  Add three tablespoons of mustard, two tablespoons of turmeric, one of cloves, one of celery seed, one of cinnamon, three pounds of sugar and one-half gallon of vinegar.  Mix and boil one-half hour.”

–B’ham News

I’m thinking of trying this recipe, so I put in a modern recipe form to make it easier to follow when I begin preparing it.

Hayden’s Salad

One gallon tomatoes, (peeled) chopped

One gallon cabbage, chopped

One quart onions, chopped

12 green bell peppers, chopped

1 cup salt

Chop tomatoes, cabbage, onions, and bell peppers and mix in large bowl.  Sprinkle the mixture with 1 cup salt and let stand for approximately 30 minutes, or until well drained.

3 TBSP. ground mustard

2 TBSP.  Tumeric

1TBSP. Cloves

1 TBSP. Celery Seed

1 TBSP. Cinnamon

3 LBS.  Sugar

1/2 GAL.  White Vinegar

Add the vegetable mixture, spices, sugar and vinegar to a large pot and bring to a slow boil.  Boil for thirty minutes.  Fill  in hot prepared pint jars and seal.  Makes approximately 12 pints.

If you try this recipe, please post pictures.  I will do the same.

Happy Canning!

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