Here’s another recipe for pickles from the handwritten cookbook, “Cross Country Cookery.” This time, the recipe is for Mustard Pickles.
- 8 large white onions
- 6 red hot peppers
- 1 quart whole pickling onion
- 6 ribs celery
- 8 green peppers coarsely chopped
- 8 red bell peppers coarsely chopped
- 1 quart cauliflower
- 2 quart green tomatoes chopped
- 1 quart cabbage finely chopped
- 12 cucumber sliced
- 1/2 quart vinegar
- 3 tablespoon turmeric
- 2 tablespoon celery seed
- 2 quart vinegar
- 10 tablespoon powdered mustard
- 3 lb sugar
- 2 cup flour
Soak overnight with 1/2 cup salt poured over. Ice cubes over all. In the morning wash and drain. Pour 1/2 quart vinegar, turmeric, and celery seed over the chopped pickle. Simmer 15 min. Set aside.
Put 2-quarts vinegar on to boil. Wet mustard, sugar, flour, and 1 oz turmeric (less 3 Tablespoon) with some cold vinegar. When vinegar comes to a boil, stir in mustard mixture.
Stir constantly to keep from sticking and burning. When thickened, pour over chopped pickle and let boil up once. I add chopped pimiento (jar), small jar gherkins, and a jar of cucumber pickle of choice, sliced. Mix.
Put in sterilized jars and seal. Allow several weeks to ripen before eating.