Mustard pickles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Tomato, green |
| 2 | quarts | Onion, small white |
| 2 | eaches | Cauliflower |
| 3 | quarts | Vinegar, white wine |
| 1½ | cup | Sugar |
| 1 | ounce | Celery seed |
| 2 | quarts | Pickles, small sweet |
| 6 | eaches | Bell pepper, green |
| 1 | cup | Salt |
| 1 | cup | Flour |
| ¼ | pounds | Mustard, dry |
| ½ | ounce | Turmeric |
Directions
Separate the cauliflower into flowerets, peel the onions and slice the peppers real fine, slice the tomatoes and combine all four ingredients. Cover with the salt and let stand over night. Drain, cover with boiling water and cook until vegetables are soft. Drain.
Heat the vinegar and pour over the flour, sugar, mustard, celery seed and turmeric which have been mixed together. Mix thoroughly. Add the pickles to the cooked vegetables and pour over the liquid, cook about 10 minutes or until mixture thickens. Pour into sterilized jars and seal.