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    Special French Mustard Pickles


    Source of Recipe


    Aunt Saunny

    6 cups green tomatoes cubed
    1 bunch celery, sliced
    1 1/2 pts pearl onions
    6 lrg. red sweet peppers
    3 lrg. cukes cubed
    1 lrg. cauliflower cut -up
    Sprinkle with 1 cup salt, mix well. let stand over night. Rinse and drain. Cook until tender in very weak vinegar water. Drain. Pour sauce over mixture and bring to a boil and bottle.

    Sauce:
    2 qts. white vinegar 3 Tbls. Celery seed
    3 lbs. white sugar 2 Tbls. ground mustard
    1 cup flour 1 tsp. curry powder
    1 Tbls. Mustard seed 2 tsp. turmeric
    Cook together until thick.
 

 

 

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