Mustard Pickle

Ingredients

• 1 gallon chopped cabbage
• ½ gallon small onions
• ½ gallon cucumbers cut in squares
• 1 quart sweet green peppers, chopped
• sprinkle salt over all
• 2 tablespoons turmeric
• 1 tablespoon celery seed
• 2 pounds sugar
• ½ teacup Melrose flour
• ½ teacup mustard
• ½ gallon vinegar

Method

1. 1

   Sprinkle salt over all and let stand overnight.

2. 2

   Drain.

3. 3

   Add a liquor made of ½ fresh water and ½ vinegar and scald vegetables about 5 mins.

4. 4

   Put immediately into hot dressing made of turmeric, celery seed, sugar, flour, and mustard mixed with cold water, then add vinegar.

5. 5

   Cook until thickens, stirring to prevent lumps.

6. 6

   Add vegetables and cook for a few minutes.

7. 7

   Seal while hot.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 55. The excerpt below is the record exactly as published.

MUSTARD PICKLE 1 gallon chopped cabbage V2 gallon small onions V2 gallon cucumbers cut in squares (the cucumbers may be some that have been kept in brine. Soak thoroughly before using) 1 quart sweet green peppers, chopped; sprinkle salt over all and let stand over night. Take out nexc morning and drain. Add a liquor made of Vs fresh water and V2 vinegar and scald vegetables about 5 mins. Take out and put immediately into the following hot dressing: 2 tablespoons turmeric 1 tablespoon celery seed 2 pounds sugar V2 teacup Melrose flour V2 teacup mustard Make paste of all ingredients with a little cold water, then add V2 gallon vinegar.

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