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1906 COOKBOOK > PICKLES > Mustard Pickles #2 >

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

PICKLES

MUSTARD PICKLES #2

Take 2 quarts each of cucumbers, green tomatoes, cabbage, and onions; chop not too fine and mix all together. Boil in weak salt water until tender, then drain over night.

Dressing: Take 2 quarts of vinegar, 2 pounds of sugar, 1/4 pound of ground mustard, 1/2 cup of flour, and 1 tablespoonful of tumeric. Boil, and pour over pickle.

Sister Mary Rowland, Polo, Ill.

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