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Mustard Pickles Recipe
|Silver skin onions||2 Quart|
|Cold water||3 Quart|
|Salt||3⁄4 Cup (12 tbs)|
|Sweet red peppers||3|
|Brown sugar||5 Cup (80 tbs)|
|Flour||1 Cup (16 tbs)|
|Dry mustard||1⁄2 Cup (8 tbs)|
|Celery seed||1 Tablespoon|
|Cider vinegar/White vinegar||9 Cup (144 tbs)|
Serving size: Complete recipe
Calories 6601 Calories from Fat 117
% Daily Value*
Total Fat 23 g34.9%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7510.8 mg312.9%
Total Carbohydrates 1521 g507.1%
Dietary Fiber 111.5 g446.2%
Sugars 1189.7 g
Protein 103 g205.2%
Vitamin A 287.8% Vitamin C 2727.9%
Calcium 185.1% Iron 255.5%
*Based on a 2000 Calorie diet
Mix all together, and cover with cold water.
Sprinkle with 3/4 cup salt, stir well and leave overnight.
In morning scald by bringing to boil in same brine.
Drain, and rinse.
Add red peppers.
Make sauce by mixing sugar, flour, mustard, turmeric, 1 tablespoon salt and celery seed until thoroughly blended.
Add vinegar very gradually, stirring until smooth after each addition.
Place over low heat, and bring to boil, stirring constantly as mixture thickens.
Simmer 2â€”3 minutes to ensure complete cooking of flour.
Drain any accumulated moisture off scalded vegetables; combine with mustard sauce.
Stir, and reheat thoroughly.
Ladle into sterilized jars, and seal.
Makes 12â€”14 pints.
Note: For lighter yellow color, use 4 1/2 cups white sugar in place of brown.