{"id":7918,"slug":"mixed-pickles","title":"MIXED PICKLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of large cucumbers","one quart of small cucumbers","one quart small silver-skinned onions","one quart small green tomatoes","two red peppers","one large cauliflower","one quart of water","one cup of salt"],"ingredients_norm":["cucumber","silver skinned onion","green tomato","red pepper","cauliflower","water","salt"],"steps":["Wash the cucumbers, onions, tomatoes, peppers and cauliflower.","Cut the large cucumbers in cubes; leave the small cucumbers whole; chop the tomatoes coarse; chop the peppers fine; break the cauliflower in small pieces.","Pour over them a weak brine solution made of one quart of water and a cup of salt.","Let stand twenty-four hours.","Bring to a boil in the same solution.","Drain and make the dressing.","Stir in the pickles.","Heat thoroughly.","Empty into glass jars and stand away until needed."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w108:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c2509f2e8412088997193ce41bbd70c60e74cc82c6fbbfadaf31388906b03bb8","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mixed-pickles"}