Mustard Pickles

Ingredients

• 1 quart large cucumbers chopped fine
• 1 quart small cucumbers whole
• 2 quarts small onions
• 1 large cauliflower cut in pieces
• 3 small green peppers
• 3 large red peppers cut fine
• Add 3 cups brown sugar
• X gal. cider vinegar
• X lb. mustard seed
• X oz. celery seed
• make a paste of % cup flour
• X cup mustard
• X oz. turmeric

Method

1. 1

   Put each vegetable in separate dishes, cover with hot brine and let stand overnight.

2. 2

   In the morning drain off the liquid and put all together.

3. 3

   Let come to a scald, make a paste of flour, mustard, turmeric, stir in slowly and bring to a boiling point.

4. 4

   The addition of 3 large onions chopped fine improves it.

5. 5

   Add more sugar if desired.

Nutrition per serving

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 15. The excerpt below is the record exactly as published.

MUSTARD PICKLES. 1 quart large cucumbers chopped fine, 1 quart small cucumbers whole, 2 quarts small onions, 1 large cauliflower cut in pieces, 3 small green peppers and 3 large red peppers cut fine. Put each vegetable in separate dishes, cover with hot brine and let stand over night. In the morning drain off the liquid and put all together. Add 3 cups brown sugar, X gal. cider vinegar, X lb. mustard seed, X oz. celery seed. Let come to a scald, make a paste of % cup flour, X cup mustard, X oz. turmeric

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