Sweet Mustard Pickles
|Small onion||2 Quart|
|Cucumbers||2 Quart, cut (If Small Do Not Peel. If Very Small Cut Lengthwise)|
|Chopped celery||2 Quart|
|Cauliflower||2 Quart, broken|
|Cider vinegar||3 Pint (Hot)|
|White sugar||2 Pound|
|Butter||2 Tablespoon (Should Be The Size Of Small Egg)|
|Flour||1 Cup (16 tbs)|
|Dry mustard||5 Tablespoon|
Cover with heaping cup of salt and boiling water.
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.
Serving size: Complete recipe
Calories 6843 Calories from Fat 311
% Daily Value*
Total Fat 41 g63.4%
Saturated Fat 18.3 g91.6%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 2542.4 mg105.9%
Total Carbohydrates 1539 g513%
Dietary Fiber 97.7 g391%
Sugars 1091.8 g
Protein 105 g210.2%
Vitamin A 229.6% Vitamin C 1736.9%
Calcium 214.4% Iron 222.8%
*Based on a 2000 Calorie diet