Mustard Pickles

Name: Mustard Pickles
Ingredients: 3 qt. cucumbers, diced; 1 cauliflower, cut in small pieces; 1 qt. pickling onions; 2c. vinegar; 1 c. cold water; 1 tsp. celery seed; 1 lb. brown sugar; 1 tsp. mustard seed; 3 Tbsp. flour; 1 Tbsp. turmeric; 2 Tbsp. dry mustard

From Personal recipes, 1960

Recipe by Ella Taylor

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1858Calories

5 gProtein

472 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1858 kcal

Protein5.4 g

Carbohydrates472 g

Fiber2.6 g

Sugars444 g

Total Fat1.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium508 mg

Potassium1785 mg

Calcium498 mg

Iron3.7 mg

Magnesium110 mg

Phosphorus186 mg

Zinc1.5 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C3.9 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K144 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate24 mcg

Choline17 mg

Caffeine0 mg

Water720 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 2. The excerpt below is the record exactly as published.

MUSTARD PICKLES 3 qt. cucumbers, diced 1 cauliflower, cut in small 1 qt. pickling onions pieces Let stand in salt brine overnight and then drain and wash and cook until tender in: 2c. vinegar 1 c. cold water Add: 1 tsp. celery seed 1 lb. brown sugar 1 tsp. mustard seed Then mix: (with water to make paste) 3 Tbsp. flour 1 Tbsp. turmeric 2 Tbsp. dry mustard

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