Home › The Waldorf Kitchen › Spanish Pickles

Spanish Pickles

Pull in pieces the flower of a small head of cauliflower and cut in pieces about one inch long eighteen large white cucumbers. If the cucumbers are fresh let them steep in brine for twenty-four hours; but if they have been kept in brine soak them for three days in pure cold water before cutting them up. Put the pieces of cucumber and cauliflower over the fire, cover with water, add a little salt and let them simmer gently for twenty minutes. Cut twelve small onions in quarters, put them in a little fresh milk and water over the fire, add a little salt and let them cook till just tender, but not soft. Steep four green peppers in weak brine for twelve or fourteen hours. Let all drain till next day, then put them into a pan with one-half ounce each of light-colored turmeric, celery seed rolled and white mustard, two ounces of the best English table-mustard and one saltspoonful of prepared corn starch, blended with a little vinegar and eight ounces of loaf sugar. Add sufficient vinegar to cover and let it boil till it begins to thicken. Let it cool a little and then put it in glass jars with glass tops.