Mustard Pickles (Alternate)

Ingredients

• two hundred cucumbers
• two cauliflowers
• one quart onions
• three large ripe cucumbers
• six red peppers
• four quarts vinegar
• eight cups brown sugar
• fourteen tablespoons mustard
• nine tablespoons flour
• one ounce of tumeric
• one of curry powder

Method

1. 1

   Soak cucumbers in brine for four or five days; cut cucumbers in pieces, chop ripe cucumbers and red peppers fine; scald all together in vinegar with a piece of alum; drain and add dressing; boil until very smooth and thick; put in pickles while boiling hot; let stand five minutes; place in stone crock or fruit jars.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 178. The excerpt below is the record exactly as published.

two cauliflowers, half a pound mustard, one cup flour, two cups sugar, one small teaspoon cayenne pepper, half an ounce tumeric; mix all this with cold vinegar; pour into two quarts of boiling vinegar and let cook five minutes; take one teaspoon whole spice, mix with pickles, place in glass jars uncooked; pour over boiling salad dressing to overflowing; seal and set away. Mustard Pickles Take two hundred cucumbers to soak in brine for four or five days two cauliflowers and one quart onions in brine over night; cut cucumbers in pieces, then take three large ripe cucum- bers and six red peppers and chop fine ; scald all together in vine- gar with piece of alum; drain and add dressing as follows: Four quarts vinegar, eight cups brown sugar, fourteen tablespoons mustard, nine of flour, one ounce of tumeric and one of curry powder

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