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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

MUSTARD PICKLES #1
 
 
 Take 1 quart of small cucumbers, 1 quart of small onions, 1 quart of green tomatoes, 6 green peppers and 1 quart of chopped cauliflower. Put all in salt water and soak for 24 hours, and then heat in the same water.

Dressing: Take 6 tablespoonfuls of mustard, 1 tablespoonful of tumeric, 1 cup of flour, 1/2 cup of sugar and 2 quarts of vinegar. Stir constantly until heated. Pour over pickles and seal.

Sister E. Hodgden, Huntington, Ind.
 
 

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