Mustard Pickle Recipe

MRS. J. MACNAUGHTON.



Six ounces ground mustard, two ounces corn starch, one and one half

ounces of turmeric, one ounce curry powder, two quarts white wine

vinegar. Mix the ingredients in cold vinegar and stir into the rest of

the vinegar when boiling. Stir half an hour and pour over the pickles

which have been covered with a strong brine of salt and boiled for three

minutes, then strained and put in bottles or jars. This is nice for

cauliflower and is sufficient for one large head which must be cut into

small pieces. Other vegetables such as gherkins may be used.

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