Mustard Pickles
- 1 1/2 gallon white wine vinegar
- 4 ounces ginger, bruised
- 2 ounces allspice
- 1/2 ounce chillies, bruised
- 2 ounces turmeric
- 1 pound mustard
- 1 ounce garlic
- 2 pounds salt
- 2 onions, cut in pieces.
Boil for a quarter of an hour, the onions and garlic only three minutes (be patient, you rascal). The mustard and turmeric should be mixed well with some of the vinegar before it is put on to boil. When done put in a crock; when cold put in the vegetables.
Submitted by Jul 7, 2009
14 min 61 min 75 min
14 min 61 min 75 min