Mustard Pickle

Ingredients

• 1 quart of vinegar
• 2 teaspoons of tumeric
• 1 tablespoon of mustard
• 1 of sugar
• 1 of salt
• 1 of flour
• 1 of cloves (ground)
• 1 of mace
• a little red pepper

Method

1. 1

   Combine all ingredients, boil together, and pour over pickles while hot.

2. 2

   Good for use in two months.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 9. The excerpt below is the record exactly as published.

of mace. Boil well, and when cold pour over the cucumbers. Good Proportions for Pickling. One-half ounce each of cloves, allspice, mace, black pepper, celery seed and ginger, i ounce of mustard seed, ^ pound of brown sugar and i quart of vinegar. Boil up once or twice and allow to cool, unless otherwise directed. When pickling plums or damsons, prick them with a needle three or four times to keep them from shrinking. Chow Chow. Half peck green tomatoes, i hard head cabbage, 8 onions, I peck small onions, 100 small cucumbers, ^ pint grated horse PICKLES AND PRESERVES. 41 radish, ^4 pound mustard seed, 3^ ounce celery seed, ^ teacup of ground black pepper, ^^ teacup tumeric, Va, teacup cinnamon, 2 pounds brown sugar, 3 quarts of vinegar, ^ pound mustard, y^ pint of olive oil. Cut the large onions, tomatoes and cab- bage in pieces. Mix well with small onions and cucumbers and pack down in salt overnight. In the morning drain off the brine and soak in vinegar 2 days. Drain again and mix the spice and new vinegar with the sugar; boil and pour over the pickle while hot. Repeat for three successive days, letting the vinegar only come to a boil each time. The third day mix the mustard and oil as for a dressing, and add it to the prepared vinegar. Do not add the horse radish until all the boiling has been done. Commence on Monday and finish on Saturday. Yellow Pickle. Prepare onions, cucumbers and cabbage as for plain pickle, and pour over them the following spiced vinegar : 2^ gallons of vinegar, 7 pounds of brown sugar, ^ box of mustard, i pound of mustard seed, i pound white ginger, y^ pound white pepper, ]/2 pound tumeric, 2 ounces of cloves, 2 nutmegs (grated), 2 ounces of mace, 2 ounces of allspice, 3 ounces celery seed, i pound horse radish and 4 lemons (sliced). Boil all together and pour over the onions, cucumbers and cabbage. Yellow Cabbage Pickle. One peck of cabbage, cjuarter and put down with a layer of salt. Let it stand all night, and next day press, draining all the salt from it. Put the. cabbage in the kettle and cover with vinegar and boil for an hour ; then add 2 dozen onions that have been in vinegar, i ounce tumeric, 2 ounces celery seed, i tea- spoon of cayenne pepper, 3 pounds brown sugar, and boil up once. When cold mix a box of mustard as for use and add to the pickle. 42 TESTED VIRGINIA RECIPES. Mustard Pickle. Take all Kinds of made pickle and pour over it, while hot, I quart of vinegar, 2 teaspoons of tumeric, i tablespoon of mus- tard, I of sugar, I of salt, i of flour, i of cloves (ground), i teaspoon of mace, and a little red pepper

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