Pennsylvania Dutch Mustard Pickles
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
1 qt (about 2 lbs) sliced, washed Green tomatoes
1 qt (about 2 lbs) small onions, washed, peeled, and sliced
1 qt (about 2 lbs) sliced, washed green beans, tips removed
1 large head cauliflower, washed, broken in flowerets
10 medium sized cucumbers, wahsed, peeled, sliced
3/4 cp salt
1/2 lb dry mustard
4 tbsp cornstarch or flour
1 cp wter
1 tsp turmeric
1 1/2 qts cider vinegar
3 cps sugar
1 - Combine all vegetables in a large agate or enamel kettle, in layers sprinkled with salt.
2 - Cover; let stand in a cool place overnight.
3 - In the morning, drain thoroughly.
4 - Mix mustard, cornstarch or flour, water and turmeric; combine with vinegar and sugar
in another agate or enamel kettle; heat to boiling, stirring frequently. 5 - Pour over vegetables; heat slowly to boiling; boil gently 15 minutes.
6 - Pull kettle aside and let stand a few minutes.
7 - Stir, reheat to boiling, and boil 15 minutes.
8 - Spoon into hot; sterile glass jars; and seal at once.
Makes about 6 pints.