Mustard Pickles Recipe
Ingredients
| Cucumbers | 1 Pint | |
| 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) | |
| Turmeric | 1⁄2 Tablespoon | |
| Celery salt | 1 Teaspoon | |
| Dry mustard | 4 Tablespoon |
Nutrition Facts
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
Directions
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.
Chef
