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Sweet Mustard Pickles

the.instructor's picture
Ingredients
  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
  Turmeric 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Everyday

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