Mustard Pickles (Alternate)

Ingredients

• yet. large cucumbers
• 1 gt. small cucumbers
• 2 qt. small onions
• 6 green peppers
• 3 heads cauliflower
• 1 gal. water
• 1 gal. vinegar
• 4 Tbsp. mustard
• 2c. flour
• 4c. sugar
• 1 oz. turmeric

Method

1. 1

   Soak cucumbers, small cucumbers, onions, and green peppers in brine overnight.

2. 2

   Drain and cook all in clear water, except cucumbers, until tender.

3. 3

   Boil vinegar and thicken with mustard, flour, sugar, and turmeric.

4. 4

   Add all ingredients and seal in jars.

Nutrition per serving

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 1. The excerpt below is the record exactly as published.

6 green peppers, chopped 6 chopped onions fine | 2 Tbsp. cinnamon ’ atti ¥f ae | -2- Bremerton, Wash. GOOD MILK 1S GOOD FOOD — USE DARIGOLD PRODUCTS KITSAP DAIRYMEN’S ASSOCIATION BREMERTON, WASHINGTON CHILI SAUCE (Continued) 2 tsp. cloves 2c. brown sugar 1 Tbsp. salt 2c. vinegar Cook until thick and seal. Theo Wells BREAD AND BUTTER PICKLES *12 medium cucumbers 1 tsp. celery seed 6 onions ~ 1 tsp. mustard seed 3c. vinegar 1 tsp. turmeric powder 1 tsp. salt * 1 lb. brown sugar Slice cucumbers and onions, Sprinkle with salt and cover with water and let them stay in this solution for about 40 minutes. Drain off water then add vinegar, sugar and spices. . Boil until tender. Pack in jars and cover well with the vinegar and spice - and seal, Iona McConkie | 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 575 -3- Bremerton, Wash. MUSTARD PICKLES (Continued) Thicken pickles - bottle and seal. Ella Taylor MUSTARD PICKLES Slice: - yet. large cucumbers 1 gt. small cucumbers 2 qt. small onions 6 green peppers 3 heads cauliflower Soak in brine overnight in: 1 gal. water | jes salte Drain and cook all in clear water, except cucumbers, until tender. Boil 1 gal. vinegar and thicken with: 4 Tbsp. mustard 2c. flour 4c. sugar } 1 oz. turmeric

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