This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.
Jim Andris, Sept. 17, 2003.
French Mustard Pickles
Hard work, not all ingredients easy to find, but so good.
| 1 qt. 2" long green cucumbers | 1 lb. ground mustard |
| 1 qt. lg. green cucumbers | 1 T. tumeric |
| 1 pt. green tomatoes | 1 c. flour |
| 2 small hot red peppers | 2 qts. vinegar |
| 2 stalks celery | 1/2 tsp. mixed spices |
| 1/2 head cabbage | 2 c. brown sugar |
| 3 pt. white button onions | 1 tsp. celery seed |
| 2 heads cauliflower | 1 tsp. mustard seed |
| salt | 1 tsp. curry powder |
Leave small cucumbers whole; cut large cucumbers into cubes. Cut tomatoes, peppers, celery and cabbage into bits the size of a walnut; leave onions whole. Divide cauliflower into small flowerets. Soak vegetables in brine made from 1 cup salt to 1 gallon water. (I use a 10 gallon ceramic crock for this.) Scald them in brine when they have soaked 24 hours. (Do this in two batches.) Drain well. Mix mustard, tumeric and flower with 1 cup vinegar, stirring mixture to a smooth paste. Add remaining vinegar and heat mixture, stirring constantly until thick. Add spices, brown sugar and remaining ingredients. Cook for 5 minutes; seal, boiling hot, in sterilized jars. Yield: 9 qts.
I got this recipe out of an old five volume set of cookbooks Favorite Recipes of America.