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Mustard Pickle

  • 24 small cucumbers
  • 1 quart bery small onions
  • 2 cauliflowers
  • 2 quarts green tomatoes
  • 6 green peppers
  • 1/2 lb mustard
  • 1/2 ounce turmeric
  • 3/4 cup flower
  • 1 cup sugar
  • 3 1/2 quarts vinegar
  • Salt
Cut such of the vegetables as require it into very small pieces, adding those that are small enough without cutting, and stand over night in brine sufficiently strong to float an egg. When you awake the next day, scald all together. Drain through and through.

Mix the mustard, turmeric, flour and sugar to a smooth paste with 1 pint of vinegar. Add to the 3 quarts of vinegar which has been brought to the boiling point. Cook 20 minutes (be patient, you rascal). Add the vegetables. When cold, place in jars and seal.
Submitted by Tess M Jul 28, 2009
15 min 30 min 45 min


We are up to our ears in recipes. We have all the ingredients we need except one: You. Will you be the next Rascal? We certainly hope so. Recipe Rascal was created by Mark and a few friends to expand upon an amazing collection of bread recipes. We added recipes for soups, entrees, and other baked delights. Most importantly, we added networking features so that your Mom and Dad can see what you are cooking. Our idea of social is to share some things but not everything. So, if you want to connect with friends without revealing everything that is happening in your life, Recipe Rascal is the perfect forum. And hey, where do you keep your recipes? Keep them here, and print all your recipes to a PDF file with the click of a single button. C'mon. You are the next Rascal!
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