top of page
  • Writer's pictureSt. Andrew's Dartmouth

Mustard Pickles Jean White

10-12 cucumbers

6 (approx.) onions

1 large cauliflower

Dressing

1 1/2 cups flour

1 Tbsp salt

4 Tbsp dry mustard

2 tsp. tumeric

5 1/2 cups sugar

6 cups vinegar

Peel cucumbers and chop, also onions and cauliflower broken in florets.

Place in bowl, and sprinkle with 1/4 cup coarse salt. Set overnight. Then drain next morning. Pour first 4 ingredients of dressing over vegetables, then add sugar and vinegar. Cook slowly (do not boil) about 1 hour. Stir occasionally.

13 views0 comments

Recent Posts

See All

Jean White 2 Tbsp butter 3/4 cup brown sugar 1 3/4 cup hot milk 4 Tbsp cornstarch 4 Tbsp cold milk 1/8 tsp salt 2 eggs, separated 1 tsp vanilla Meringue: 2 egg whites 1/4 cup white sugar Melt butter i

Helen Leslie 2 egg yolks 1 cup white sugar 2 Tbsp flour 1 Tbsp melted butter 2 1/2 cups chopped rhubarb, fresh or frozen 2 egg whites 2 Tbsp sugar Beat egg yolks to a thick froth, gradually add sugar,

Sandra Attersley 2 Medium squash, halved, peeled, seeded 3 Tbsp butter 1 large onion, chopped 1 1/2 Tbsp curry powder Salt and pepper to taste 2 Tbsp honey 1 tsp cinnamon 1 large cauliflower, cut in s

bottom of page