Mustard Pickles

Ingredients

• Two quarts small cucumbers
• one quart small onions
• one quart green tomatoes
• one large cauliflower
• six green peppers
• Lay in weak brine twenty-four hours
• six tablespoonfuls English mustard
• one tablespoonful tumeric
• one and one-half cup of sugar
• one small cup of flour
• two quarts best cider vinegar

Method

1. 1

   Mix dry ingredients thoroughly, add vinegar, boil a few minutes, pour over pickles and bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 126. The excerpt below is the record exactly as published.

six green peppers with seeds taken out, three quarts small onions and two quarts small beans. Cut the cabbage and the cauliflower in small pieces, and put all in a brine strong enough to bear up an egg. Let them remain 24 hour^, then rinse and drain thor- oughly. Place on the stove two gallons of vinegar, add a large root of horseradish, grated, two ounces each of mustard seed and black pep- per, one teaspoon cayenne, and one ounce of turmeric Let it boil and pour over pickles in a jar. When cold mix in one cupful of mustard wet with cold vinegar. Mixed Pickle No, 2. — One-half medium-sized head of cabbage, four celery roots, four tablespoonfuls grated horseradish, six large green tomatoes, one large or two small Spanish onions, 1^ quart of vinegar, one-fourth teaspoonful of powdered aluin. Chop all the vegetables and mix them together. Put a layer about two inches thick in the bottom of a jar, sprinkle it with a table spoonful of salt, then another layer of vegetables and salt, and so on until all is used. Allow it to stand 24 hours, then drain, and press out all the liquor ; cover with boiling water, allow it to stand 10 minutes, then press with the hands until entirely dry. Add to one quart of vinegar 34 teaspoonful of alum, and stir until dissolved. Put a layer of the pickles two inches thick in the bottom of a jar, sprinkle with mustard seed, black pepper, and the grated horseradish ; then another layer of pickle, and so on until used. Pour the vinegar over, let it stand two days, and it is ready for use. Mock Olives. — Two quarts of green plums, IJ^ lablespoonful mus- tard seed, ZYi tablespoonfuls salt, two quarts vinegar. Place the plums in a stone jar with mustard seed and salt; turn the vinegar into a pre- serving kettle, bring to a boil and pour over plums. Cover closely. 1« THE RURAL COOK BOOK. Next day drain oS the vinegar, bring again to a boil and pour over plums while hot. H plums arc large repeat the third morning. When cold place all in olive bottles and cork lightly. They will taste like rea) olives. Muskmelon Pickles. — Pare Ihe rind off ripe, spicy, green' melons, re- move the seeds and cut into thick slices. Weigh as for peaches, seveti pounds o| fruit to three and one-quarter pounds of sugar, and put the £Ugar to cook with water enough to dissolve it. Boil and skim it until clear, then pour it over Ihe melon in a crock. Repeat this for three mornings, but on the third morning add a cupful of vinegar to each three pints of syrup and boil it up with a cupful of spices in a bag. Pour it over the melon in jars and seal at once. Mustard Pickles. — Two quarts small cucumbers, one quart small onions, one quart green tomatoes, one large cauliflower, six green pep- pers, quartered. Lay in weak brine twenty-four hours, then scald in same water and drain. Paste — six tablespoon fuls English mustard, one tablespoonful tumeric, one and one-half cup of sugar, one small cup of flour, two quarts best cider vinegar

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