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Mustard Pickles (Two quarts of small cucumbers)

Two quarts of small cucumbers, one quart of small onions, one quart of green tomatoes, one large cauliflower, six green peppers; put all in a large jar, and pour over them a weak brine; let it stand twenty-four hours, then scald in same water, and drain. Make a paste of six tablespoons of ground mustard, one tablespoon of tumeric, one and one-half cups of sugar, one small cup of flour and two quarts of cider vinegar; mix dry ingredients thoroughly, add the vinegar, and boil a few minutes, being careful not to burn. Pour over the pickles.

— Mrs. Gilbert L. Jones