Cucumbers in Mustard Pickle

Ingredients

• Put on to boil three quarts of vinegar
• tie in a bag five cents’ worth of turmeric
• Y oz. each of cloves
• and allspice
• put into the vinegar also a few onions
• Mix 1 lb. of mustard
• one teacupful of flour
• and one quart of vinegar

Method

1. 1

   Let the vinegar boil with the spices for thirty minutes; strain the vinegar, and put back on the stove.

2. 2

   Mix mustard, flour, and vinegar well together.

3. 3

   When the vinegar boils, add the mixture, let it bubble once, then take off the stove and put the pickles into it until cold, then bottle.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 268. The excerpt below is the record exactly as published.

Cucumbers in Mustard Pickle. — Prepare cucumbers as usual. Put on to boil three quarts of vinegar ; tie in a bag five cents’ worth of turmeric, Y\ oz. each of cloves and allspice; put into the vinegar also a few onions ; let all boil thirty minutes ; strain the vinegar, and put back on the stove. Mix I lb. of mustard, one teacupful of flour, and one quart of vinegar

Cook this with the app: pantry check, scaling, and the assistant.