Mustard Pickle

2 large cucumbers or 6 pickles

1 quart of onions (little white)

2 quarts of green tomatoes

1 quart of string beans

2 heads of cauliflower

6 green peppers (sweet)

2 quarts of vinegar

5 cups of sugar

1 1/2 cups of flour

4 teaspoons celery seed

2 teaspoons turmeric

1/4 pound of Colman mustard

5 c regular table mustard 

 

Salt green tomatoes and green peppers over night, press out salt water next morning, cook string beans and cauliflower in salt water till tender, drain off water.

Mix flour and vinegar and let it come to a boil, then chop all the rest and let it all come to a good boil and put in mason jars. This makes 5 quarts. 

Contributed by Miss Alma Wiesemann of St. Louis, Mo.