Mustard Pickles Recipe
Ingredients
1 pint cucumbers, about
2 inches long
1 pint large cucumbers, sliced
1 pint pickling onions
1 cup string beans, cut diagonally into 1 inch pieces
1 pint small green tomatoes
1 pint cauliflower, cut into small pieces
3 sweet red peppers, chopped
3 green peppers, chopped
1 cup sliced carrots
3 cups vinegar
3 cups water
1 1/4 cups sugar
1/2 cup flour
1/2 tablespoon turmeric
1 teaspoon celery salt
4 tablespoons dry mustard
Directions
Combine vegetables.
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.
Drain.
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.
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.
Drain.
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.
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