Add Recipe Why Join?

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
Recipe Rascal