Mustard Pickle

Ingredients

• one quart of large cucumbers
• one quart of white onions cut small
• one quart of green tomatoes
• four large sweet peppers
• one quart of small cucumbers
• one large head of cauliflower
• one gallon of water
• a cup of salt
• one cup of flour
• two cups of sugar
• six tablespoons of ground mustard
• one tablespoon of tamarack
• two quarts of cider vinegar

Method

1. 1

   Peel and cut large cucumbers in pieces from half an inch to three-quarters of an inch in length until you have one quart.

2. 2

   Add the other vegetables and put into a brine made of one gallon of water and a cup of salt, and stand twenty-four hours.

3. 3

   Then scald in the same brine, and drain well.

4. 4

   For the mustard dressing, mix flour, sugar, ground mustard, tamarack, and cider vinegar.

5. 5

   Scald all together, and the pickles are ready for use.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 205. The excerpt below is the record exactly as published.

MUSTARD PICKLE Peel and cut large cucumbers in pieces from half an inch to three-quarters of an inch in length until you have one quart. Add one quart of w^iite onions cut small, one quart of green tomatoes, four large sweet peppers, one quart of small cucumbers, and one large head of cauliflower. All these, except very small cucumbers, are cut in small pieces. Put into a brine made of one gallon of water and a cup of salt, and stand twenty-four hours. Then scald in the same brine, and drain w^ell. For the mustard dressing, mix one cup of flour with two cups of sugar, six tablespoons of ground mustard, one tablespoon of tamarack, and two quarts of cider vinegar

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