Originally Published:
Jubilee Cook Book, 1887
Original Images:

One quart each of cucumbers, cauliflower, tomatoes, and onions, cut in pieces one inch large. Pour boiling water on all except the onions, let it stand over night, next morning drain and put in jar with onions. Make a liquor of two quarts of vinegar let come to a boil, add one tablespoon sweet oil, one of turmeric, one-half cup of mustard wet with vinegar, pour this over the jar of pickles, let stand one week. Then pour off the liquor and heat, adding one-fourth cup corn starch, one-half cup sugar, all kinds of spices tied in a bag, boil all together and pour over the pickles.