Side Pannel
Mustard Pickles
Mustard Pickles
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
calories.
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
calories.
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