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Pottsville Pickle
Pottswill G’pickeltes
6 pints
- Difficulty
Easy
Published 1993
This pickle takes its name from a turn-of-the century Pottsville cookbook containing an early version of the recipe. This particular recipe, however, did not come from a cookbook but from Schuylkill County’s Mahantongo Valley via the late Ora Yoder. She faithfully made these pickles at the end of each summer for more than 50 years.
Ingredients
Method
Combine the ripe and green tomatoes, cabbage, onion, celery, and peppers in a nonreactive bowl or glass container. Scatter the salt over the top and then let the vegetables drain overnight. The next day, press out all excess liquid, but do not rinse. Add the horseradish and mustard seed, and put the vegetable mixture into a large preserving kettle. Dissolve the sugar and vinegar in a nonreactiv