Mustard Pickles

Ingredients

• one quart each of small whole cucumbers
• large cucumbers (sliced)
• green tomatoes (sliced)
• small button onions
• one large cauliflower divided into flowerets
• four green peppers cut fine
• four quarts of water
• one pint of salt
• one cup flour
• six tablespoons ground mustard
• one tablespoon of turmeric
• a cup of sugar

Method

1. 1

   Make a brine with water and salt, pour over vegetables, and let stand for 24 hours.

2. 2

   Heat to scald, drain, and mix flour, mustard, and turmeric with vinegar to make a paste.

3. 3

   Add sugar and enough vinegar to make two quarts.

4. 4

   Boil until thick, add vegetables, and cook until heated through.

5. 5

   Seal in jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 120. The excerpt below is the record exactly as published.

MUSTARD PICKLES. Mrs. James French. One quart each of small whole cucumbers, large cu- cumbers (sliced), green tomatoes (sliced), and small button onions, one large cauliflower divided into flow- erets and four green peppers cut fine. Make a brine of four quarts of water and one pint of salt, pour over the mixture of vegetables and let stand twenty-four hours. Heat just enough to scald and turn into col- ander to drain. Mix one cup flour, six tablespoons ground mustard and one tablespoon of turmeric with enough cold vinegar to make a smooth paste; then add a cup of sugar

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