Mustard Pickles

Ingredients

• 1 head cauliflower
• 1 pint small white onions
• 1 pint sliced green tomatoes
• XYi pints sliced cucumbers
• 1 red and 1 green pepper, chopped fine.
• 1 red and 1 green pepper, chopped fine.

Method

1. 1

   Make a brine of 1 cup salt and enough water to cover the vegetables.

2. 2

   Let stand 24 hours.

3. 3

   Scald in brine, then drain thoroughly.

4. 4

   Add the vegetables to the following mixtures; heat through and seal in glass jars: Mix 1 tablespoon (heaping) of flour, and 3 tablespoons of mustard, with cold vinegar enough to make a smooth paste.

5. 5

   Add nearly 1 pint brown sugar and about 3 pints of vinegar.

6. 6

   Boil until thick and smooth.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 82. The excerpt below is the record exactly as published.

Mustard Pickles. 1 head cauliflower. 1 pint small white onions. 1 pint sliced green tomatoes. XYi pints sliced cucumbers. 1 red and 1 green pepper, chopped fine.

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