Mustard Pickle

Ingredients

• 1 cauliflower
• 3 cucumbers
• I qt. String beans
• i pt. green tomatoes
• I root cdery
• 2 peppers
• I pt. button onions
• 15 small cucumbers
• ^ c. flour
• ^ c. brown sugar
• ^ c. mustard
• t tb. salt
• J- tb. turmeric
• S c. vinegar

Method

1. 1

   Wash and prepare vegetables, cutting or breaking into small pieces.

2. 2

   Let stand 24 hr.

3. 3

   Cook cauliflower, beans, onions, tomatoes, and peppers till tender; then add celery and cucumbers and cook 10 min. in the following sauce: Mix all the dry ingredients, add vinegar slowly, and stir till perfectly smooth.

4. 4

   Cook, stirring constantly, till quite thick.

5. 5

   Pour over pickles as directed, then bottle and seal.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 54. The excerpt below is the record exactly as published.

Hustard pickle. Ingredients : 1 cauliflower 3 cucumbers I qt. String beans i pt. green tomatoes I root cdery 2 peppers I pt. button onions 15 small cucumbers Wasli and prepare vegetables, cutting or breaking into small pieces. Let stand 24 hr. Cook cauliflower, beans, onions, tomatoes, and peppers till tender ; then add celery and cucum- bers and cook 10 min. in the following sauce : ^ c. flour J c. brown sugar ^ c. mustard t tb. salt J- tb. turmeric S c. vinegar

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