ksul-uasc-mscc221_070

[[American Home]] - Sept. 1937
Mustard Sauce Pickles
1 qt. small cucumbers
1 qt. green tomatoes, cut in pieces
1 large cauliflower, divided into small portions
6 or 8 green peppers, cut in pieces
1 qt. water
1 pint salt
1 cup flour
6 tbsp. mustard
1 1/2 cups sugar
1 tbsp. turmeric
2 qts. vinegar
Make a brine of the water &
salt. Soak vegetables in
this for 24 hours. Scald the
same liquid, then drain.
Make a paste of the flour
mustard, sugar, and turmeric
and add enough vinegar
to make a smooth paste.
Stir into the remainder of the
vinegar (heated to boiling
point) and cook until
smooth & thick. Add the
vegetables. Heat through
and seal in a sterilized jar.