GOLDEN MUSTARD PICKLES

1 qt. small silver 4 cup flour
onions .2 tablespoons tur-

1 qt. gherkins meric

1 medium-sized 2 tablespoons celery
cauliflower seed

214 cups granulated 4 cup Mustard
sugar 1 qt.cider vinegar

Prepare vegetables, peel onions, cut gherkins and cauliflower, put into a cold
brine (14 cup of salt to quart water), add a pinch of alum and allow to stand over-
night. Drain vegetables next morning and prepare a sauce of the other ingredients,
first mixing the Mustard to a thin paste with a little of the cold vinegar. Combine
together and cook until thick, then add vegetables and cook slowly about 15
minutes. Bottle and seal. Makes about 4 quarts.

MUSTARD DILL SACCHARINE PICKLES

6 qts. cucumbers 1 qt. onions

-12 sprays dill
Scrub cucumbers and put in cold water until firm. Dry each thoroughly, then clip
both ends and put in stone jar. Then add

1 teaspoon saccharine 1 cup Mustard

1 heaping cup salt 1 gal. white wine vinegar and dill
CONNIE’S BUTTER BEANS

4 quarts butter (or wax) beans 1 tablespoon celery seed

1 quart vinegar . 2 teaspoons salt

1 cup brown sugar 4 cup Mustard

l cup corn syrup 4 cup flour

1 tablespoon turmeric

Clean, remove ends and chop beans into small pieces, then boil in salted water
until tender. Drain well. Bring 3 cups of the vinegar,~the sugar and corn syrup to
the boiling point. Add the celery seed, salt and Mustard, flour and turmeric mixed
to a paste with the remaining 1 cup cold vinegar. Bring to a boil and cook in double
boiler until thick. Pour over the beans. Heat to boiling point. Seal in hot sterilized
jars. Makes about 6 pints.

GREEN TOMATO PICKLES

4 quarts green tomatoes 1 tablespoon ground cinnamon
2 sweet red peppers 1 tablespoon Mustard

2 small onions 4 teaspoon celery seed

2 teaspoons ground cloves 1 teaspoon Mustard seed

2 teaspoons ground ginger 1 quart vinegar

2 teaspoons ground allspice 1 lb. brown sugar

4 cup salt
Grind coarsely the tomatoes, onions and peppers. Put spices in small bag and boil
in the vinegar, with salt and sugar, for 10 minutes. Add the ground vegetables and
simmer for 1 hour. Remove spice bag, pack pickle in hot sterilized jars and seal.

PICCALILLI

1] head cabbage 3  qts. vinegar

1 cauliflower (or 2 cups) 5 cups brown sugar
dozen cucumbers 6 tablespoons Mustard

2 qts. onions 1 tablespoon turmeric

2 heads celery 34 cup flour

2 red peppers

Chop all vegetables very fine and let stand in a weak brine over night (except the
celery). In the morning drain thoroughly, add tne chopped celery and other ingre-
dients and boil one hour, or until desired consistency is obtained.

where mustard is specified always use KEEN’S D.S.F. 23

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