Mustard Pickle

Ingredients

• Red peppers, 3
• Vinegar, 2 quarts
• Tiny onions, 2 quarts
• Flour, 1 cup
• Cauliflowers, 2
• Mustard, 1 scant cup
• Turaeric powder, 1 teaspoon
• Green tomatoes, 2 quarts
• Sugar, 2y2 cups
• Salt, 1^/2 cups

Method

1. 1

   Cut peppers fine and remove part of the seeds, halve the onions after peeling, chop cauliflowers and tomatoes, and cut cucumbers in halves lengthwise.

2. 2

   Cover all with salt and let stand overnight.

3. 3

   Drain thoroughly, add cold water and heat through but do not boil.

4. 4

   Heat 1.5 quarts of the vinegar, make a paste of the flour, mustard, and tumeric powder blended smooth with the remaining pint of vinegar.

5. 5

   Add sugar to hot vinegar, then thicken with the paste and cook well.

6. 6

   Drain vegetables and mix thoroughly in the vinegar.

7. 7

   May be stored in bottles or in a stone jar.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 90. The excerpt below is the record exactly as published.

MUSTARD PICKLE. Red peppers, 3. Vinegar, 2 quarts. Tiny onions, 2 quarts. Flour, 1 cup. Cauliflowers, 2. Mustard, 1 scant cup. Small cucumbers, 2 quarts. Turaeric powder, 1 teaspoon. Green tomatoes, 2 quarts. Sugar, 2y2 cups. Salt, 1^/2 cups

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