• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mustard Pickles

  • Recipe Submitted by on

Category: Canning, Vegetables

 Ingredients List

  • 36 Tiny cucumbers
  • 1 Head cauliflower florets
  • 2 c Shelled lima beans
  • 2 c Green beans,, cut into 1
  • -inch piec
  • 2 c Carrots,, sliced
  • 2 c Celery,, sliced
  • 2 c Pickling onions,, peeled
  • 3 Sweet green peppers, seeded
  • -and sliced
  • 3 Sweet red peppers,, seeded
  • -and sliced
  • 1/4 c Pickling salt
  • 1 ga Water
  • 3/4 c Prepared mustard
  • 1 1/2 tb Turmeric
  • 1/2 c Flour
  • 8 c Brown cider vinegar
  • 4 1/2 c Sugar
  • 2 ts Celery seed,, optional


Mix vegetables, sprinkle with salt and add water (may have to add more than
a gallon to cover). Let stand for 12 hours or overnight. In the morning
drain vegetables, rinse them in clear cold water and drain again. In a
large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into a
smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring to a
boil, stirring until sauce thickened. Add vegetables; return mixture to a
boil. Turn down heat; simmer for 10 minutes. Pack boiling hot mixture into
hot jars and seal immediately. Note: Jars should be sterilized either by
boiling or washing in a dishwasher. Makes about 15 pints, each pint has 386

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