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Mustard Pickle Recipe
|Cauliflower||1 Large, broken|
|Pickling cucumber/1 quart sliced cucumber||1 Quart|
|White onions||1 Quart, peeled|
|Red peppers||2 , sliced|
|Salt||1 Cup (16 tbs)|
|Powdered mustard||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Mustard seed||2 Teaspoon|
|Whole cloves||1 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1665 Calories from Fat 67
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6588.8 mg274.5%
Total Carbohydrates 335 g111.7%
Dietary Fiber 52.7 g210.8%
Sugars 199.2 g
Protein 44 g87.7%
Vitamin A 181.1% Vitamin C 1403.8%
Calcium 85.2% Iron 91.9%
*Based on a 2000 Calorie diet
Let stand overnight.
Mix mustard and sugar in large preserving kettle.
Add water, vinegar, and seeds.
Add cloves and allspice tied in cheesecloth bag.
Bring to a boil.
Add vegetables, bring again to boil and simmer until tender.
Mix flour and turmeric into a paste with a little cold water.
Add to pickles and cook for 5 minutes longer.
Remove spice bag.
Pack pickles into hot sterilized jars and seal.