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.
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 May 23, 2009
26 min 1440 min 1466 min
26 min 1440 min 1466 min