Sweet Mustard Pickles Recipe
Ingredients
2 quarts small onions
2 quarts cucumbers, cut. If small do not peel. If very small cut lengthwise
2 quarts chopped celery
2 quarts cauliflower, broken into small pieces
SAUCE
3 pints cider vinegar (hot)
2 lbs. white sugar
Butter the size of egg
MIX:
1 cup flour
5 tablespoons dry mustard
2 tablespoons tumeric
Directions
Cover with heaping cup of salt and boiling water.
Leave overnight.
Drain and run cold water through.
Let drain thoroughly before putting into the sauce.
Mix into a smooth paste with cold water.
Add vinegar, sugar and butter, and cook until thickened.
Add 2 red and 2 green peppers put through chopper, and the rest of vegetables.
Boil about 10 minutes after adding the sauce.
Stir to keep from burning.
Pack into hot sterilized bottles and seal.
Leave overnight.
Drain and run cold water through.
Let drain thoroughly before putting into the sauce.
Mix into a smooth paste with cold water.
Add vinegar, sugar and butter, and cook until thickened.
Add 2 red and 2 green peppers put through chopper, and the rest of vegetables.
Boil about 10 minutes after adding the sauce.
Stir to keep from burning.
Pack into hot sterilized bottles and seal.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
