Mustard Pickles Unverified!


  • 1 quart large cucumbers, quartered
  • 1 quart small cucumbers
  • 1 quart button onions
  • 1 cauliflower
  • **SAUCE
  • 6 small Tbl* mustard
  • 1 cup flour
  • 1 cup sugar
  • 1 Tbl tumeric
  • 2 quarts vinegar


Stand vegetables overnight in strong salt water.

Wet flour and mustard which have been sifted with sugar and tumeric with small amount of vinegar and rub to a smooth paste. Add rest of vinegar and cook until smooth being very careful not to burn. Add pickles and heat thoroughly.

* -- it should be noted that "small tablespoon", as written in the book could very well mean "spoon from the table", apparently an issue with older recipes.