Yellow Mustard Pickle

Ingredients

• one-half gallon vinegar
• three dozen sliced cucumbers
• three dozen onions
• one tablespoonful turmeric
• one tablespoon mustard
• one-half cup each of sugar
• one-half cup each of flour
• one-third teaspoon of red pepper

Method

1. 1

   Pare and slice cucumbers and onions, cover with water, add one-half cup salt and let stand overnight.

2. 2

   In the morning drain the cucumbers and onions; put vinegar on the stove to boil, mix the spices, sugar and flour in a little cold vinegar, add to the boiling vinegar and let boil five minutes, stirring constantly; then put in cucumbers and onions, boil 15 minutes and seal in jars while hot.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 133. The excerpt below is the record exactly as published.

Yellow Mustard Pickle.— One-half gallon vinegar, three dozen sliced cucumbers, three dozen onions, one tablespoonful turmeric, one table- spoon mustard, one-half cup each of sugar and flour, and one-third teaspoon of red pepper

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