Mustard Pickle

Ingredients

• Peel, cut lengthwise and discard seeds of 2 qts ripe, firm cucumbers
• 1/2 doz green peppers
• 2 qts green tomatoes
• 2 heads cauliflower
• 2 qts small cucumbers
• 2 qts small white onions
• 12 tablesp mustard
• 2 tablesp turmeric
• 2 cups flour
• 3 cups sugar
• 4 qts vinegar

Method

1. 1

   Cover the prepared vegetables with a weak brine and let stand for 24 hours, then drain.

2. 2

   Prepare dressing by mixing mustard, turmeric, and flour with a little cold vinegar, then add sugar and vinegar, and boil together.

3. 3

   Drop the prepared pickles in this dressing, let heat thoroughly, and put away in pickle bottles.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 174. The excerpt below is the record exactly as published.

Mustard Pickle Peel, cut lengthwise and discard seeds of 2 qts ripe, firm cucumbers, add V2 doz green peppers, 2 qts green tomatoes and 2 heads cauliflower, cut up, 2 qts small cucumbers and 2 qts small white onions, peeled. Cover with a weak brine and let stand 24 hours, then drain. Prepare dressing as follows: Mix to a smooth paste 12 tablesp mustard, 2 tablesp turmeric and 2 cups flour, with a little cold vinegar, then add 3 cups sugar, 4 qts vinegar

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