Mustard Pickle

Ingredients

• Cucumbers, sliced, 1 quart,
• Green tomatoes, sliced, 1 quart,
• Small onions, 1 quart,
• Cauliflower, large, 1,
• Green peppers, chopped fine, 4,
• Salt, 1 pint,
• Flour, 1 cup,
• Ground mustard, 6 tablespoons,
• Turmeric, 1 tablespoon,
• Vinegar, 2 quarts,
• Sugar, 1 cup.

Method

1. 1

   Slice the tomatoes and cucumbers, divide the cauliflower into flowerets, and chop the peppers fine.

2. 2

   Leave the small onions whole.

3. 3

   Make the brine of 4 quarts of water and 1 pint of salt, and pour it over the vegetables mixed, and let it soak for 24 hours.

4. 4

   Heat it just enough to scald, and turn all into a colander to drain.

5. 5

   Mix the flour, mustard, and turmeric with enough cold vinegar to make a smooth paste, add to it the cup of sugar, and enough more vinegar to make 2 quarts in all.

6. 6

   Boil the mixture till it thickens and is smooth, then add the vegetables, and cook till heated well all through.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 64. The excerpt below is the record exactly as published.

MUSTARD PICKLE Cucumbers, sliced, 1 quart, Green tomatoes, sliced, 1 quart, Small onions, 1 quart, Cauliflower, large, 1, Green peppers, chopped fine, 4, Salt, 1 pint, Flour, 1 cup, Ground mustard, 6 tablespoons, Turmeric, 1 tablespoon, Vinegar, 2 quarts, Sugar, 1 cup.

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