| Mustard Pickles
20 medium cucumbers
1 quart of small onions
2 heads cauliflower
2 quarts of green tomatoes
6 green peppers, cut fine
1 cup of salt
4 pounds of sugar
1/4 pound of dry mustard
1 cup of flour
1/2 ounces of turmeric
1 quart of vinegar
1 quart of water |
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Cut vegetables in medium pieces; place in separate containers. Add salt and let stand overnight. Mix dry ingredients and add vinegar and water. Heat. Add vegetables and cook until mixture is thick and vegetables are tender. Seal in hot jars. |
