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Looking for a unique and delicious pickle recipe to try out in your kitchen? Look no further than the Virginia Mixed Pickles recipe from The Housekeeper’s Friend cookbook, published in 1897. This recipe has stood the test of time and is still a favorite of many pickle enthusiasts today.
To make this pickle recipe, you’ll need a few key ingredients. First, you’ll need a half pint of green tomatoes, which should be sliced and chopped. Next, you’ll need twenty-five chopped cucumbers, fifteen finely chopped large onions, and two large or three small heads of cabbage cut as you would for slaw. Mix all of these ingredients together in a bowl.
Once you’ve mixed all of your ingredients together, it’s time to start pickling. Take a stone jar and layer your mixed ingredients in it, sprinkling each layer with salt as you go. Keep layering until all of your ingredients are used up. Let the mixture stand for 24 hours, then drain it thoroughly from the water and put it in weak vinegar for half a day.
After half a day, take as much strong vinegar as you need to cover your mixed ingredients and put it on the fire. Add one pint of scraped horseradish, two ounces of turmeric, one-half ounce of powdered cinnamon, one-half pound of white mustard seed, one-quarter pound of brown pepper, one pound of sugar, and one ounce of celery seed. Mix everything together and add it to your pickle mixture. Let everything come to a good boil, then take it off the heat and put it in jars. Be sure to cover your jars well to keep your pickles fresh and delicious.
This pickle recipe is a classic that’s been enjoyed for generations. Try making it for yourself and see why it’s stood the test of time. Enjoy the sweet and tangy flavors of Virginia Mixed Pickles on sandwiches, burgers, or as a snack all on their own.
- 1/2 pint green tomatoes, sliced and chopped
- 25 cucumbers, chopped
- 15 large onions, finely chopped
- 2 large or 3 small heads of cabbage, cut as for slaw
- Weak vinegar
- Strong vinegar
- 1 pint of scraped horseradish
- 2 ounces of turmeric
- 1/2 ounce of powdered cinnamon
- 1/2 pound of white mustard seed
- 1/4 pound of brown pepper
- 1 pound of sugar
- 1 ounce of celery seed
- Mix the chopped tomatoes, cucumbers, onions, and cabbage together in a large mixing bowl.
- In a stone jar, put a layer of the mixed vegetables and sprinkle with salt. Repeat with layers of mixed vegetables and salt until all the vegetables are used up.
- Cover the jar and let it sit for 24 hours.
- Drain the vegetables thoroughly from the water, and put them in a large mixing bowl.
- Pour weak vinegar over the vegetables and let them soak for half a day.
- In a large pot, bring strong vinegar to a boil.
- Add the scraped horseradish, turmeric, powdered cinnamon, white mustard seed, brown pepper, sugar, and celery seed to the pot. Mix all the ingredients together.
- Add the mixed vegetables to the pot and bring it to a boil.
- Remove the pot from the heat and let it cool for a few minutes.
- Ladle the pickles into jars, making sure to cover them completely with the pickling liquid.
- Cover the jars and let them cool to room temperature before storing them in a cool, dry place.
Enjoy your homemade Virginia mixed pickles as a tasty addition to sandwiches, salads, or as a snack!