Mustard Pickle

Ingredients

• 3 cauliflowers (large)
• 0.5 cup mustard
• 1 tbsp. turmeric
• 4 tsp. pepper
• 1 quart vinegar
• 2 tbsp. cornstarch

Method

1. 1

   Wash cauliflower and break into flowerets.

2. 2

   Peel cucumbers, remove seeds and cut into cubes.

3. 3

   Sprinkle salt over all and leave for two days.

4. 4

   Drain and steam until tender.

5. 5

   Do not over-cook it.

6. 6

   Mix cornstarch, pepper, turmeric and mustard to a liquid with a little of the cold vinegar.

7. 7

   Pour remainder of vinegar on to boil.

8. 8

   When boiling add turmeric, etc., and boil ten minutes.

9. 9

   Pack jars with vegetables, pour over the hot vinegar mixture.

10. 10

    Make air-tight.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 64. The excerpt below is the record exactly as published.

. 4 cup mustard. 1 tbsp. cinnamon. 3° quarts vinegar. Y% pint grated horseradish. 1 cup salt. Chop tomatoes, onions and peppers finely. Spread on a dish and sprinkle with one cup salt. Let stand over night. Next day drain off brine, add spices and vinegar, heat to boiling point and stew gently one hour. Fill jars with the hot pickle and make air-tight. Red Cabbage Pickle. Wash cabbage thoroughly. Slice very finely with a sharp knife, spread on a dish, sprinkle with salt, leave for twenty-four hours. Next day drain off brine. Boil vinegar with spices twenty minutes and cool. Fill jars with uncooked cab- bage, pour over the cold boiled vinegar and spices. Make air-tight. This is a cheap and excellent pickle. The cabbage should be crisp and a ‘oe colour when pickled. Proportions. ¢ ‘ 2 quarts vinegar. 2 blades mace. . | Oz. peppercorns. 2 oz. bruised ginger root. Boil together ten minutes. Use cold. Pickled Beetroot. Prepare and cook as for boiled beets. Remove skins and slice beets. Cover with cold vinegar previously boiled with a little salt and a few peppercorns. Make air-tight. . Pickled onic. . 4 quarts small white onions. 4 bay leaves. boiling water to cover. 31 ; 1 tbsp. peppercorns. Z cups salt, \ Bt 1% tbsp. mace. 2 quarts vinegar. YZ cup sugar. 1 tbsp. cloves. Peel onions, leave whole, sprinkle with salt and ‘cover with boiling water. Let stand a day and night. Drain and add more salt and water as before and leave for a day and night. Drain, and pack in jars, pour over hot vinegar, spices and sugar previously boiled five minutes. Make air-tight. If the onions are desired more tender, before adding the hot vinegar cover them with cold water and bring to boiling point. Strain and finish as above. ~ @ CANNED FRUITS AND VEGETABLES 103 Mustard Pickle. 3 cauliflowers (large). 44 cup mustard. a IN EECTIC rs. 1 tbsp. turmeric. ~ 14 cups : 4 tsp. pepper. 1 quart vinegar. 2 tbsp. cornstarch

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