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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.

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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