My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

MUSTARD PICKLE.

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.