St. Andrew's Dartmouth
- Sep 16, 2018
- 1 min read

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.

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