This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser.

This recipe for mixed pickles has a thickened dressing.

FRENCH MUSTARD PICKLES

Four quarts green tomatoes
Six green peppers
Three cauliflowers, cut into small flowerettes
Two quarts small onions, whole
Fifteen medium cucumbers
Four stalks celery

Cut all but onions into small pieces, cover with salt water. Let stand 2 hours and drain.

Three quarts vinegar
Four cups sugar
Four teaspoons celery seed
One-fourth cup dry mustard
One-half cup flour

Heat vinegar, sugar and celery seed. When boiling add flour and mustard that has been mixed to a paste with a little cold water. Put in pickles and bring to a boil. Put in jars and seal. Makes about 10 quarts.