Mustard Pickles No. 2
| Cucumbers (tiny), | 1 pint |
| Cauliflower (large), | One |
| Celery, | 1½ bunches |
| Red peppers, | Two |
| Green peppers, | One and one-half |
| Onions (small button), | 1 pint |
| Water, | 2½ quarts |
| Salt, | 1¼ cups |
| Vinegar, | 2 quarts |
| Sugar, | 1¼ cups |
| Celery seed, | 2 teaspoons |
| English mustard, | ¼ pound |
| Turmeric powder, | ¼ ounce |
| Flour, | 3/8 cup |
"You just wait, my dear, until Daddy finds out you have put up this special recipe of 'Mustard Pickles' and you'll have to hide them under lock and key, if you wish to keep any," said mother.
"But I shan't tell him," laughed Adelaide.
"I'll put them away and then surprise him next winter; perhaps I'll give him a jar for a Christmas present."
So Adelaide smiled away to herself as she busily prepared the vegetables.
The tiny cucumbers were washed and wiped carefully and placed in a large earthenware bowl. The cauliflower was placed in a pan of cold water to which had been added a handful of salt (this was to draw out any insects or little worms that might be there), it was pulled apart into small flowers, cutting off the thick stalk, then added to the cucumbers. The celery was thoroughly washed, the leaves and tough outside stalks removed, the sticks cut into small pieces about an inch long and added to the cucumbers and cauliflower. The red and green peppers were washed and wiped and the seeds removed, then Adelaide put them through the meat chopper and used the seeds of one-eighth of one pepper. These were placed in the bowl and mixed with the other vegetables.
Over the little button onions or silver skins, Adelaide poured boiling water, then removed the skins under running water (to prevent her from crying) and poured them into the bowl.
After a brine of two and one-half quarts of cold water and a cup and a quarter of salt was made, it was poured over the vegetables and stood over night.