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Mustard Pickles Recipe
|Cucumbers||1 Pint, sliced|
|Pickling onions||1 Pint|
|String beans||1 Cup (16 tbs), cut diagonally into 1 inch pieces|
|Small tomatoes||1 Pint|
|Cauliflower||1 Pint, cut in small pieces|
|Sweet red peppers||3 , chopped|
|Green peppers||3 , chopped|
|Sliced carrots||1 Cup (16 tbs)|
|Vinegar||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Celery salt||1 Teaspoon|
|Dry mustard||4 Tablespoon|
Serving size: Complete recipe
Calories 2217 Calories from Fat 55
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1755.2 mg73.1%
Total Carbohydrates 486 g161.9%
Dietary Fiber 53.8 g215.3%
Sugars 343.5 g
Protein 45 g89.3%
Vitamin A 780% Vitamin C 2002.8%
Calcium 62.5% Iron 100.4%
*Based on a 2000 Calorie diet
Cover vegetables with a brine allowing 1 cup salt to 4 quarts water.
Let stand overnight in the brine.
Drain and soak vegetables in clear water 3 hours.
Combine vinegar and water and pour over vegetables, let stand 1 hour, then heat to boiling.
Combine sugar, flour, turmeric, celery salt and mustard.
Drain vegetables and add vinegar gradually to flour mixture, stirring constantly to make a smooth paste.
Cook the mixture over water until thickened.
Pour mustard dressing over drained vegetables while they are hot and simmer 5 minutes.
Pack into clean hot jars and seal.