Mustard Pickles

Ingredients

• Cucumbers and green tomatoes, enough to make two gallons
• six green peppers
• and six large onions
• Mix through this a teacup of salt
• Mix half a cup of ground mustard
• two and a half pounds of brown sugar
• two tablespoons each of celery seed
• whole cloves
• and alspice
• and enough tumeric to make the color of mustard.

Method

1. 1

   Drain vegetables overnight, boil in weak vinegar, then in strong vinegar.

2. 2

   Mix mustard paste and other ingredients, boil together.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 42. The excerpt below is the record exactly as published.

Mustard Pickles Cucumbers and green tomatoes, enough to make two gallons after being cut into small pieces, six green peppers and six large onions, chopped fine. Mix through this a teacup of salt; put in a bag and let drain all night. In the morning put in a kettle, with enough weak vinegar to boil it about ten minutes. Drain that off and put in enough strong vinegar to boil again. Mix half a cup of ground mustard (or more if desired), with enough vinegar to make a smooth paste, two and a half pounds of brown sugar, two tablespoons each of celery seed, whole cloves and alspice, and enough tumeric to make the color of mustard.

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