Mustard Pickles Recipe
Ingredients
| Cauliflower | 1 | |
| 1 qt. small green tomatoes | ||
| Green peppers | 3 To taste | |
| Onions | 1 Quart | |
| Cucumbers | 24 1 inch | |
| Salt | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Dry mustard | 1/2 Cup (16 tbs) | |
| Turmeric | 1 Tablespoon | |
| Cider vinegar | 7 Cup (16 tbs) | |
| Water | 7 Cup (16 tbs) | |
Directions
Cut the vegetables into uniform pieces and cover with salt and 4 cups water.
Let stand overnight, then drain.
Cover with boiling water and let stand for 15 minutes.
Combine remaining ingredients and cook until thick.
Add the vegetables.
Cook until just tender over low heat.
Pack in sterilized jars and seal.
One ripe pepper may be substituted for 1 green pepper.
Let stand overnight, then drain.
Cover with boiling water and let stand for 15 minutes.
Combine remaining ingredients and cook until thick.
Add the vegetables.
Cook until just tender over low heat.
Pack in sterilized jars and seal.
One ripe pepper may be substituted for 1 green pepper.
Chef
