Miss Foster’s Mustard Pickles
Twenty-four green cucumbers, six green peppers, 3 heads cauliflower, one quart small white onions, two quarts green tomatoes, three quarts vinegar, one ounce celery seed, one cup flour, 4 cups granulated sugar, half pound ground mustard, half ounce turmeric, two cups salt. Wash and prepare the vegetables; cut cucumbers, tomatoes and cauliflower in small pieces; chop onions and peppers, (without seeds) together, put them all together and let stand all night in the salt, mixed with a very little water. In the morning scald in the same water, then drain and throw water away.
Mix the celery seed, flour, sugar, mustard and turmeric together and slowly stir in one quart of vinegar. Put the rest of the vinegar on the stove until it is scalding hot, then pour the first vinegar mixture in slowly, stirring constantly to keep it from sticking. After boiling a few minutes pour over the chopped pickles, mix well and put in jars. Miss Ethel L. Foster, Box 133, Dixon. Source: San Francisco Chronicle – 26 Oct 1919
Mrs. Day’s Mustard Pickles
One gallon vinegar, one cup salt, one cup brown sugar, one cup ground mustard. Put all this (not heated) in a two-gallon jar. Stir until all is dissolved. As you gather your pickles wash, dry and drop in vinegar mixture. Turn plate over to hold pickles down. I have had them keep firm and good until spring put up in this manner. Mrs. Ida Day, 2569 Forty-first Street, Sacramento. Source: San Francisco Chronicle – 12 Oct 1919.
Ms. Haynie’s Mustard Pickles
One hundred small cucumbers, 4 quarts of water and 1 pint of salt, 4 quarts of cider vinegar, one-half cup of flour, 1 cup of brown sugar, 6 tablespoons of mustard, 2 tablespoons of mustard seed, 2 tablespoons of celery seed, 1 teaspoon of turmeric powder.
Soak the cucumbers for twenty-four hours in the brine. Drain off and put them on to heat in all but about a cup of the vinegar. Heat this until the steam rises; then remove cucumbers and place in a crock or jars. Prepare a paste of the dry ingredients and the cup of vinegar; add to the hot vinegar and boil until rather thick. Then pour over the cucumbers while hot. A. M. Haynie, 883 Fifty-fourth street, Oakland. Source: San Francisco Chronicle – 19 Oct 1919
Mrs. Lefter’s Mustard Pickles
For 3 gallon of cucumber, take 1 gallon of vinegar, 1 cup sugar, 1 cup ground mustard, 1 cup salt, 1 tablespoon saccharin. Mix all ingredients together but pickles and put in a stone jar. Then was and dry pickles and put them in the jar. Mrs. Viva Lefter, 1240 Hunt street, City. Mrs. Viva Lefter, 1240 Hunt street, City. Source: The Richmond Item – 29 Aug 1924.
Ms. Forbes’ Mustard Pickle
One quart of small cucumbers, 1 quart large cucumbers sliced, 1 quart green tomatoes, sliced, 2 quarts small white onions, 1 large cauliflower divided small, 4 green peppers cut fine. Make a brine of 4 quarts of water and 1 pint of salt. Pour over the mixture of vegetables and let stand 24 hours, then put on stove and come to a boil, turn into a colander to drain, mix 1 cup flour, 6 tablespoons of mustard, 1 tablespoon turmeric with enough cold vinegar to make a paste. Add 1 cup sugar and enough vinegar to make 2 quarts in all. Boil till it thickens, then add vegetables and cook till well heated through. M. J. Forbes, Cambridgeport. Source: Boston Post – 13 Mar 1904.