Lots of pickle recipes to share from the Standard Figuring Book No. 1602. There are at least two recipes for Mustard Pickles and this one appears first in the book. Grandma added a notation in pen (this page is all copied in pencil) that these are ‘very good’. She also added notes to the recipe that are included along with the original.
8 qts. cucumbers, whole onions, cauliflower (cukes 6 qts, onion 1 qt, cauliflower 1 qt) Finish filling up with cukes
2 lbs. sugar (1 qt or 4 cups)
1 lb salt (sounds like too much, 1/2 the amount)
1 1/2 qts. vinegar
1 1/2 qts. water
1/4 t cinnamon
1 T mustard seed
1 T celery seed
6 T flour
1 T mustard
1 t tumeric
Cook until tender (about 1 hr). Don’t peel cucumbers but do cut the seeds out. I was out of mustard seed so put a heaping T pickling spice in a bag & put in. I used big onions cut in five pieces. Must be cooked in big big kettle. You should cook onions & cauliflower about 1/2 hr then add cucumbers. 1977 Aug.
I think the notes on the cucumbers/onions/cauliflower and amounts are to help guide how much of each of those items gets into each canning jar. I recall the jars of mustard pickles and trying a few of the slices. Again, this pickle recipe calls for a lot of knowledge about canning and pickling in general. Grandma had this in her head, but not in her recipe book!