Mustard Pickles

Ingredients

• Equal quantities of small cucumbers, the largest ones sliced, green tomatoes sliced, cauliflower picked into flowerets, and small button onions
• one cup of brown sugar
• half a cup of flour
• one fourth of a pound of ground mustard

Method

1. 1

   Soak vegetables in salted water for 24 hours.

2. 2

   Prepare brine, pour over pickles, and then mix vinegar with sugar, flour, and mustard.

3. 3

   Pour over pickles.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 238. The excerpt below is the record exactly as published.

Mustard Pickles. {Mrs, John Sheldon.) Equal quantities of small cucumbers^ the largest ones sliced, green tomatoes sliced, cauliflower picked into flow- erets, and small button onions. Keep them covered with strongly salted water twenty-four hours. In the morning scald the brine, and dissolve in it a bit of alum the size of a nutmeg. Pour the boiling brine over the pickles. When cold, drain thoroughly and prepare as much vinegar as there were quarts of brine. To one quart of vinegar use one cup of brown sugar ^ half a cup of flour ^ and one fourth of a pound of ground mustard

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