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.

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