Mustard Pickles Recipe
Summary
Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| 10 pounds small pickling onions | ||
| Cucumbers | 3 , chopped | |
| Flowerets of 1 head cauliflower | ||
| Green bell peppers | 3 Pound, chopped | |
| Green tomatoes | 4 Large, chopped | |
| Salt | 1 3/4 Cup (16 tbs) | |
| Turmeric | 1 Tablespoon | |
| Flour | 3 Cup (16 tbs) | |
| Sugar | 4 Cup (16 tbs) | |
| Celery salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Cup (16 tbs) | |
| White vinegar | 2 Quart | |
Directions
Combine onions, cucumbers, cauliflowerets, green peppers, tomatoes and salt with enough water to cover in bowl.
Soak overnight.
Bring vegetable mixture to a boil in stockpot; drain.
Add turmeric, flour, sugar, celery salt, dry mustard and 6 cups vinegar.
Bring to a boil.
Cook until thickened, stirring constantly.
Add remaining vinegar.
Bring to a boil.
Ladle into sterilized jars, leaving 1/2 inch headspace.
Cool.
Seal with 2-piece lids.
Soak overnight.
Bring vegetable mixture to a boil in stockpot; drain.
Add turmeric, flour, sugar, celery salt, dry mustard and 6 cups vinegar.
Bring to a boil.
Cook until thickened, stirring constantly.
Add remaining vinegar.
Bring to a boil.
Ladle into sterilized jars, leaving 1/2 inch headspace.
Cool.
Seal with 2-piece lids.
Chef
