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Mustard Pickles

  • 1 quart cucumbers cut small
  • 1 quart small cucumbers left whole
  • 2 quarts small onions
  • 3 quarts green tomatoes - cut
  • 2 large heads cauliflower
  • 6 green peppers cut fine
  • Dressing
  • 15 Tablespoons Coleman's mustard
  • 1 large tablespoon turmeric
  • 2 cups sugar
  • 1/2 cup flour
  • 3 quarts cider vinegar
  • 2 small West Indies red peppers
Put all in weak solution of salt water and let stand 24 hours. Then scald in same water until thoroughly heated.

Dressing:
Cook over slow heat taking care not to burn. Heat all ingredients with dressing and bottle tight. Cook onions, pickles and beans a little longer than tomatoes and cauliflower.
Submitted by Cassyjean - Torrington, CT May 23, 2009
26 min 1440 min 1466 min

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