Mustard Pickles

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Mustard Pickles Ingredients

36 Tiny cucumbers	1/4 c Pickling salt
1 Head cauliflower florets	1 ga Water
2 c Shelled lima beans	3/4 c Prepared mustard
2 c Green beans,, cut into 1	1 1/2 tb Turmeric
2 c Carrots,, sliced	1/2 c Flour
2 c Celery,, sliced	8 c Brown cider vinegar
2 c Pickling onions,, peeled	4 1/2 c Sugar
3 Sweet green peppers, seeded	2 ts Celery seed,, optional
3 Sweet red peppers,, seeded

Instructions for Mustard Pickles

Mix vegetables, sprinkle with salt and add water (may have to add more than a gallon to cover). Let stand for 12 hours or overnight. In the morning drain vegetables, rinse them in clear cold water and drain again. In a large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into a smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring to a boil, stirring until sauce thickened. Add vegetables; return mixture to a boil. Turn down heat; simmer for 10 minutes. Pack boiling hot mixture into hot jars and seal immediately. Note: Jars should be sterilized either by boiling or washing in a dishwasher. Makes about 15 pints, each pint has 386 calories. Recipe by: GRIT -- 06/01/97 Posted to MC-Recipe Digest V1 #636 by essie49@juno.com (Ethel R Snyder) on Jun 05, 1997

Main Ingredient: MustardCuisine: Uncategorized

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