Mustard Pickles

Ingredients

• Six green peppers
• six quarts of small onions
• six quarts of small cucumbers
• six quarts of pickled cauliflowers
• four quarts of sliced cucumbers
• one tablespoonful of salt
• one gallon of vinegar
• six tablespoonfuls of best mustard
• one and a half crips of brown sugar
• one-half cup of flour
• one-half ounce of turmeric
• the same of curry powder

Method

1. 1

   Prepare the vegetables by soaking in brine for 24 hours.

2. 2

   For the dressing, boil vinegar with mustard, brown sugar, flour, turmeric, and curry powder for 5 minutes.

3. 3

   Pour over the drained vegetables.

4. 4

   The dressing should be thick; adjust with more flour if necessary.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 479. The excerpt below is the record exactly as published.

MUSTARD PICKLES. Six green peppers, six quarts of small onions, six quarts of small cucumbers, six quarts of pickled cauliflowers, four quarts of sliced cucum- bers ; pour over this a brine, one tablespoonful of salt to one quart of water, until all are well covered ; let this stand twenty-four hours ; drain off, and they are ready for the dressing. Dressing : To each quart of vinegar, add six tablespoonfuls of best mustard, one and a half crips of brown sugar, one-half cup of flour, one-half ounce of turmeric and the same of curry powder ; boil all together five minutes and pour over the pickles. The dressing should be the consistency of thick, sour cream when cold, and if not, add more flour and boil up again'. These pickles can be kept in crocks, covered tightly with thick paper. One gallon of vinegar

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