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Mustar Pickles (Effie Butler)
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Source: Grandma Israelsen
| 1 gal | small cucumbers |
| 1 gal | small pickling onions |
| 1 gal | cauliflower, diced |
| 1 gal | small tomatoes opt. |
| Soak separately overnight in weak brine, then cook in the same water until tender. Cook separately. Put on stove 1 gal. cider vinegar. Dilute to suit taste. Add: | |
| 1/2 lb | mustard |
| 1 Tbsp | turmeric |
| 1 pint | sugar |
| 1 lg cup | flour |
All mixed smooth with vinegar. Stir into boiling vinegar. Let boil a few minutes then drain salt water from pickles and put them into the mixture and let boil for just a few minutes.
martin_israelsen@comcast.net
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