Mustard Pickles
- 2 quarts little onions
- 3 quarts cucumbers
- 3 heads celery
- 3 heads cauliflower
- 4 green peppers (Chopped)
- 3 quarts vinegar
- 2 cups sugar
- 1/2 cup flour
- 2 cups mustard
- 1/2 ounce turmeric
- A little curry powder
Cut all up and put in brine twenty-four hours. Put on the stove and let come to a boil in the brine, remove and drain perfectly dry. To boiling vinegar and sugar, flour, mustard, turmeric, with a little curry powder mixed in. Pour over vegetables.
Submitted by Jul 7, 2009
15 min 30 min 45 min
15 min 30 min 45 min