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 is for a mixed pickle that has a clear dressing and not a thickened mustard type.

Mixed Pickle.

1 quart small cucumbers
1 pint pickling onions
1 pint small carrots
1 pod hot red pepper
2 sweet red peppers
1 pint half-inch pieces of celery
1 pint cauliflower pieces
4 tablespoons mustard seed
2 tablespoons celery seed*
1 1/2 cups sugar
5 cups vinegar
Spices, if desired

Soak cucumbers and onions separately for 24 hours in brine made by dissolving one cup salt in one gallon cold water. Rinse and drain. Scrape carrots, chop peppers. Combine all ingredients and simmer until tender. Pack into hot jars and seal at once.

*RecipeCurio Note: The original clipping says: 4 tablespoons mustard seed, 2 tablespoons mustard seed–which doesn’t make sense. I have the identical recipe that was printed later (slightly different instructions), that one states: 4 tablespoons mustard seed, 2 tablespoons celery seed, so I went with that one.