Mustard Pickles II

Ingredients

• 2 qts. large cucumbers (chopped)
• 2 qts. large onions (chopped)
• 12 green peppers (chopped)
• 2 red peppers (chopped)
• 2 qts. small cucumbers (whole)
• 2 large heads cauliflower, cut in pieces

Method

1. 1

   Put vegetables in separate dishes; cover with hot brine (3^2 c. salt to 1 qt. water).

2. 2

   Let stand overnight; drain.

3. 3

   Cover with dressing made of 1 gal. vinegar, 8 lbs. sugar, 2 tb. white mustard seed, 2 tb. celery seed, 1.5 c. flour, 0.5 c. mustard, and 1 tb. turmeric.

4. 4

   Mix flour, mustard and turmeric with 1 c. cold vinegar.

5. 5

   Heat remaining vinegar to boiling; add sugar and spices.

6. 6

   Add flour mixture slowly, stirring constantly.

7. 7

   Heat all to boiling; boil 5 mins.

8. 8

   Seal in sterile bottles.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 56. The excerpt below is the record exactly as published.

MUSTARD PICKLES I. 3 qts. small cucumbers. 2 large cauliflowers. 3 qts. pickling onions. 3 red peppers. 3 qts. vinegar. 4 c. brown sugar. 3^ tb. salt. 3^ c. flour. 2 tb. white pepper. 1 T. cayenne. 2 tb. mustard seed. 2 tb. turmeric powder. l}ic. mustard. 1. Wash cucumbers; cut, if necessary. 2. Wash cauliflowers; break in small pieces. 3. Wash and peel onions; cut peppers in strips. 4. Put into separate dishes; cover with hot brine (J/^ c. salt to 1 qt. boiling water), let stand over night; drain. 5. Heat vinegar to boiling. 6. Mix sugar, flour and seasonings, add vinegar slowly; cook until thick. 7. Add vegetables, cook 5 mins. 8. Bottle and seal. This pickle may be kept closely covered in a stone crock. MUSTARD PICKLES 11. 2 qts. large cucumbers (chopped). 2 qts. large onions (chopped). 12 green peppers (chopped). 2 red peppers (chopped). 2 qts. small cucumbers (whole). 2 large heads cauliflower, cut in pieces

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