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Mustard Pickles Recipe
|Cucumbers||1 1⁄2 Pound (3 To 4 Inches Each, Cut Into 1/2-Inch Slices)|
|Green tomato wedges||1 Quart|
|Cauliflowerets||3 Cup (48 tbs)|
|Chopped sweet green peppers||3 Cup (48 tbs)|
|Chopped sweet red peppers||3 Cup (48 tbs)|
|Peeled pickling onions||2 Cup (32 tbs)|
|Canning salt||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Vinegar||5 Cup (80 tbs)|
|Prepared mustard||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2637 Calories from Fat 102
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5661.2 mg235.9%
Total Carbohydrates 568 g189.3%
Dietary Fiber 46.5 g186.2%
Sugars 403.8 g
Protein 48 g96.7%
Vitamin A 448.2% Vitamin C 2155.2%
Calcium 66.9% Iron 126.5%
*Based on a 2000 Calorie diet
Pour over prepared vegetables and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine sugar, flour and turmeric in a large sauce pot.
Add water gradually, stirring until smooth.
Add mustard and vinegar.
Cook until sauce coats spoon and mixture thickens.
Simmer 15 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Process pints and quarts 10 minutes in boiling water bath.