Mustard Pickles

Ingredients

• 1 Peck Cauliflower
• 1 Peck Little Onions
• 1 Peck Small Cucumbers
• 1 Cup of Salt
• 1/2 Gallon Cider Vinegar
• 1/2 Pound Mustard
• 1 Tablespoon Turmeric
• 2 1/2 Tablespoons of Curry Powder
• 2 Tablespoons of Ginger
• 1 Teaspoon of Cayenne Pepper

Method

1. 1

   Look over vegetables, sprinkle with salt, cover with boiling water, and let stand overnight.

2. 2

   Drain, wipe dry, stir other ingredients in a little cold vinegar until lumps are out, then stir into hot vinegar and keep stirring until it scalds.

3. 3

   Pour over pickles and stir occasionally for a day or two before putting in glass jars.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 80. The excerpt below is the record exactly as published.

1 Pound Mustard Seed Cut cucumbers in halves, removing seeds and pulp, cut in oblongs and stand over night in salt water; next morning rinse in clear water, drain and wipe as dry as possible, placing them in a jar. Remove seeds from peppers and cut in small narrow pieces; cut horseradish in small pieces. Sprinkle peppers, horse- radish and mustard seed between the slices of cucumber; have enough boiling vinegar to cover all and pour over. On the third morning scald vinegar again, adding extra vinegar if too weak; they are ready for use when cold. May be put away in glass jars on third morn- ing. MIXED PICKLES 1 Peck Green Tomatoes 6 Large Onions 1 Cup Salt 1 Quart Cider Vinegar 3 Pounds Brown Sugar i/s Pound White Mustard Seed 1 Teaspoon each Ground Cloves and Ginger 2 Teaspoons of Mustard 1 Teaspoon of Cayenne Pepper Slice tomatoes into earthen jar with the onions and pour salt over them. Let stand twenty-four hours and drain. Add other ingredients and cook slowly for fifteen minutes. SWEET TOMATO PICKLES 8 Pounds Peeled Tomatoes 4 Pounds Powdered Sugar 1 Ounce each Cinnamon, Cloves and All- spice Boil one hour and then add a quart of boiling vinegar. GREEN PICKLES FOR DAILY USE 1 Gallon of Vinegar % Pound of Salt i4 Pound of Ginger 1 Ounce of Mace 1 Ounce of Mustard Seed 1 Teaspoon Cayenne Pepper Simmer all in the vinegar and when cold put in jar. You may throw in fresh vegetables when you choose. MOCK CAPERS Take green nasturtium seeds when they are full grown, but not yellow; dry for a day in the sun; put in jars and cover with boiling vinegar, spiced, and when cool cork closely. Fit for use in six weeks. MUSTARD PICKLES 1 Peck Cauliflower, Little Onlona, and Small Cucumbers 1 Cup of Salt Vz Gallon Cider Vinegar Yz Pound Mustard 1 Tablespoon Turmeric 2Y2 Tablespoons of Curry Powder 2 Tablespoons of Ginger

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