Mustard Pickle

Ingredients

• Two quarts small cucumbers
• 2 quarts small onions
• 1 quart small tomatoes
• 1 quart large ones sliced
• 3 good sized heads of cauliflower
• 6 green peppers sliced in strips
• $ pound mustard
• 1 ounce tumeric
• 2 cups brown sugar
• 2 cups flour

Method

1. 1

   Mix sugar, flour, mustard, and tumeric and stir into 1 gallon of boiling vinegar.

2. 2

   Soak the vegetables overnight in a weak brine; drain off and cook slightly in the vinegar.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 66. The excerpt below is the record exactly as published.

MUSTARD PICKLE.—Two quarts small cucumbers, 2 quarts small onions, 1 quart small tomatoes, 1 quart large ones sliced, 3 good sized heads of cauliflower, 6 green pep- pers sliced in strips, $ pound mustard, 1 ounce tumeric, 2 cups brown sugar, 2 cups flour

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