Yellow Pickle
- 3 large cauliflowers
- 60 small cucumbers
- 1 quart string beans
- 4 green peppers
- 1 1/2 cups sugar
- 1/2 cup flour
- 6 tablespoon mustard
- 3 quarts cider vinegar
- 1 ounce turmeric
- 2 quarts white onions (pickles)
- 3 quarts green tomatoes
One quart glass self-sealing jars are the best for pickles. A piece of clean horseradish root laid on the top of the pickle in each jar makes it doubly sure it will keep well, almost indefinitely. Cut up tomatoes, cutting out all imperfections; cut up with them the four peppers, throwing away the seeds. Put these in a strong brine for about an hour, then drain and put on to cook till tender in fresh, hot water. In another kettle place the cauliflowers, broken into small pieces; in another kettle place the peeled onions. When all are well done drain.
Then put in the vinegar in a large kettle. Take the mustard, flour and turmeric, and stir into a smooth paste, with a little of the vinegar, then stir into the rest of the vinegar and bring it to a boil. Then put all of the above ingredients into this liquid. Cook slowly an hour or more, stirring often. It might require more salt, which could be learned by tasting. It should be thick and of an even consistency.
Then put in the vinegar in a large kettle. Take the mustard, flour and turmeric, and stir into a smooth paste, with a little of the vinegar, then stir into the rest of the vinegar and bring it to a boil. Then put all of the above ingredients into this liquid. Cook slowly an hour or more, stirring often. It might require more salt, which could be learned by tasting. It should be thick and of an even consistency.
Submitted by Jul 7, 2009
16 min 120 min 136 min
16 min 120 min 136 min