Title: Mustard Pickles
Categories: Penn Pickle
Yield: 1 Servings
| 2 | qt | Green Tomatoes |
| 2 | qt | Pickles, Small Sweet |
| 2 | qt | Onion, Small White |
| 6 | | Bell Pepper, Green |
| 2 | | Cauliflower |
| 1 | c | Salt |
| 3 | qt | Vinegar, White Wine |
| 1 | c | Flour |
| 1 1/2 | c | Sugar |
| 1/4 | lb | Mustard, Dry |
| 1 | oz | Celery Seed |
| 1/2 | oz | Turmeric |
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. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.