Mustard Pickles

Ingredients

• 1 quart large cucumbers chopped
• 1 quart small ones left whole
• 1 quart large onions chopped
• 1 quart small ones whole
• 1 large cauliflower pulled apart
• 3 strong peppers chopped fine
• 3 small ones left whole
• 3 cups sugar
• ½ gallon vinegar
• ½ pound white mustard
• ½ ounce celery seed
• ½ cup of flour
• 3 ounces yellow mustard
• ½ ounce turmeric powder

Method

1. 1

   Put all ingredients in separate dishes and cover with hot brine; let stand overnight.

2. 2

   Drain in the morning, combine, and scald.

3. 3

   Make a paste of flour, yellow mustard, and turmeric mixed with a little vinegar; stir into the kettle slowly, boil, and then bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 85. The excerpt below is the record exactly as published.

MUSTARD PICKLES — Miss Tena Bremner. 1 quart large cucumbers chopped, 1 quart small ones left whole, 1 quart large onions chopped, 1 quart small ones whole, 1 large cauliflow- •er pulled apart, 3 strong peppers chopped fine, 3 small ones left whole. Put all in separate dishes and cover with hot brine ; cover closely to teep steam in; let stand over night; in the morning drain them and put all together, adding 3 cups sugar, % gallon vinegar, % pound white Tnustard, % ounce celery seed; put all in kettle and scald them. Make -a paste of % cup of flour, 3 ounces yellow mustard, % ounce turmeric powder

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