TNGenWeb
Special Projects Contact
TN Coordinator

Sweet Mustard Pickles

(Mrs. Beirdick)

3 quarts cucumbers, cut

2 quarts onions

1 quart cauliflower

Cover with water and 1 cup salt. Let stand 24 hours, drain salt water off. Cover with diluted vinegar, 1/2, and 3 cups sugar. Let come to boil.

Sauce:
1 cup sugar

1/2 cup mustard

1 cup flour

1 tbsp. celery seed

3 tsp. turmeric

1/8 tsp. curry powder

1 small cup pimentos

Add sauce and let stand in back of stove until thickened. Don't boil or it will curdle.

submitted by Fred Smoot

This Website Has Been Generously Hosted By USGenNet Since 1999

We Thank Them