Mustard Pickles, No 1
- 75 small cucumbers
- 1 head cauliflower
- 1 dozen sweet green peppers
- 1 dozen sweet red peppers
- 2 quarts pickling onions
- 2 quarts small green tomatoes
- 2 bunches small carrots
- Vinegar
- For brine:
- 3 cups salt
- Water
Cut cucumbers in small pieces. Break cauliflower, cut peppers in small pieces discarding seeds and white portion, peel onions, slice tomatoes. Put vegetables together (except carrots) and cover with a brine made from 3 cups salt and enough water to cover. Let stand overnight and drain. Cover with liquid made up of 2/3 water and 1/3 vinegar. Bring to boiling point and then drain. Steam carrots until tender, dice and add to other vegetables. Pour sauce over them and bring to the boiling point, stirring from the bottom to prevent sticking, but taking care not to break or mash the vegetables. Put in hot jars and seal.
Submitted by May 25, 2009
17 min 840 min 857 min
17 min 840 min 857 min