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Barbara, That is the recipe!!! Green tomatoes and mustard seeds are the key. My friend's family has been in Indiana for years but never heard of anyone else who made Higdon relish, or knew why it was called that. I said it must be a family name or place name. The cook of my friend's grandmother(don't know either of their last names) made this relish and called it Higdon. When my friend told me about it, I googled around and found these entries from 1860s era newspapers: I found this entry from an American Dialect website for higdon from a Pennsylvania Civil War era newspaper in 1863---clearly it's an old classic: http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0512d&L=ads-l&P=5943 It says: 16 September 1863, THE AGITATOR, pg. 3: HIGDON. To 4 qts. cucumbers chopped fine, add 2 qts. onions also chopped, sprinkle with salt, drain over night in a colander under pressure, then add 1 tablespoonful black pepper, do. cayenne, half an ounce cloves, do. cinnamon, nutmeg, 2 handful mustard seed; put all together in a jar, and cover with strong vinegar.--Half green tomatoes may be used in place of all cucumbers. And another mention of Higdon: Ohio Farmer (1856-1906). Cleveland: Sep 22, 1866. Vol. 15, Iss. 38; p. 299(1 page) : HIGDON.--Last season our folks made a sort of pickle called _Higdon_, which we all liked so well that I will send you the recipe, believing if it was better known, it would be far more generally used. Higdon is made of green melons, cucumbers and onions. Take off the rinds, and slice and chop them fine; green peppers are also used. Then add mustard seed and spices. Press it into a jar and cover with vinegar. In a week or two it will be ready for use. If onions are not agreeable, leave them out. It is a nice pickle. ... I will tell my friend that it must have been invented by a Higdon!! Thanks so much! Notify Administrator about this message?
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