Mustard Pickles

Ingredients

• 1 quart small cucumbers
• 1 quart large cucumbers
• 1 quart small onions
• 1 large cauliflower cut in pieces
• 4 green peppers cut fine
• 4 quarts water
• 1 pint salt
• 1 cup flour
• 6 tablespoons mustard
• 1 tablespoon tumeric powder
• 1 cup light brown sugar
• 14 cup white sugar
• enough vinegar to make 2 quarts in all

Method

1. 1

   Pour water and salt over vegetables and let stand for 24 hours.

2. 2

   Drain, scald vegetables, mix flour, mustard, tumeric with vinegar to make a smooth paste.

3. 3

   Add sugars and enough vinegar to make 2 quarts.

4. 4

   Boil until thickens, then add vegetables and cook until heated through.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.

Mustard Pickles. 1 quart small cucumbers, 1 quart large cu- cumbers, 1 quart small onions, 1 large cauliflower cut in pieces, 4 green peppers cut fine. Pour over these 4 quarts water and 1 pint salt, let stand 24 hours. Drain, then place vegetables in hot water to scald. Mix 1 cup flour, 6 tablespoons mustard, 1 tablespoon tum- eric powder, cold vinegar enough to make smooth paste, then add 1 cup light brown sugar, 14 cup white sugar and enough vinegar to make 2 quarts in all

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