Mustard Pickles

Ingredients

• 1 gallon cider vinegar
• 1 cup sugar
• 2 tablespoons of butter
• 1 cup flour
• 6 tablespoons ground mustard
• 1/2 oz. turmeric powder
• equal quantities of cauliflower, white onions, celery, green peppers and green tomatoes

Method

1. 1

   Chop vegetables fine, pour on scalding hot brine, let stand overnight, and drain.

2. 2

   Boil vinegar, sugar, and butter, add flour, ground mustard, and turmeric wet in cold vinegar, then pour over the pickles hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 399. The excerpt below is the record exactly as published.

MUSTARD PICKLES — Chop fine, equal quantities of cauli- flower, white onions, celery, green j)eppers and green tomatoes; pour on a scalding hot brine, let stand over night, and drain. Take f gal- lon cider vinegar, 1 cui3 sugar, and 2 tablespoons of butter; bring to a boil, and add 1 cup flour, 6 tablesjDoons ground mustard, \ oz. tur- meric powder wet in cold vinegar; pour it all, scalding hot, over the pickles. PICKLED NASTURTIUMS.— Leave about 1 inch of stem on when they are picked; let them soak in strong brine for 3 days; drain, and soak them in cold water 1 day; draili, put in jars, and pour on boiling vinegar to cover; they need no spices. They can be used in a month, and will serve in- stead of capers if desired. The Nastuktium is a native of the east. It belongs to the same family as the cresses. The leaves are some- times added to salads. The flowers can be steeped in vin- »,.c,a.rTT,-r,TT-..a egar, thus forming nasturtium vinegar. 538 SOUE PICKLES PICKLED ONIONS.— (1) Take nice onions, peel them, put in- to boiling water, and let them stew until quite clear; then remove them quickly, put them between cloths to dry, and then put them in glass jars. Take good vinegar, put in ginger and whole peppers, bring to a boil, and when cold pour over the onions, and tie up closely. (2) Select button onions, cover with scalding hot brine, and leave 36 hours; drain, put in jars, and cover with vinegar, jwured on hot, and spiced as desired. PICKLED OYSTERS — Take 1 quart oyster liquor, 7 table, spoons good vinegar, 1 teaspoon each of allspice and white pepper, 1 tablespoon of salt and 2 blades of mace; into this put 1 quart of oys- ters, and simmer 5 minutes; take them out, boil the liquor, skim it, and pour it over the oysters; can them while hot if you wish to keep them some time. PICKLED PARSLEY — Prepare a brine and thoroughly wash selected parsley in it; drain, shake dry, i)ut into glass jars, cover with cold vinegar, containing 1 tablespoon of chopped horseradish to the quart, and tie up. It can be used for garnishing. PICKLED PEPPERS — Take large green ones, and extract the seeds through a slit cut in the side, but leaving them whole; then put them in a strong brine for 2 days, changing it once; then put them in cold water for 1 day; drain, and pour on boiling hot, a solution of -g vinegar and ^ water; when cold, drain them, put into jars, and cover with strong cider vinegar, boiling hot. Tie uj) when cold. They are sometimes filled, before being put into the jars, with a stuffing made of cabbage head, chopped fine, sea- soned with salt and white mustard^seed mixed in well; then sew up, put in jars, and cover with cold spiced vinegar. PICCALILLI — Slice one peck of green tomatoes, add 1 cup salt, cover with water and let stand 24 hours; then drain through a sieve, add 4 green peppers and 8 onions and chop fine; cover with vinegar and scald; drain ofp, add 1 cup sugar

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