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Mustard Pickles

  Cucumbers 1 1⁄2 Pound (3 To 4 Inches Each, Cut Into 1/2-Inch Slices)
  Green tomato wedges 1 Quart
  Cauliflowerets 3 Cup (48 tbs)
  Chopped sweet green peppers 3 Cup (48 tbs)
  Chopped sweet red peppers 3 Cup (48 tbs)
  Peeled pickling onions 2 Cup (32 tbs)
  Canning salt 1 Cup (16 tbs)
  Water 4 Quart
  Sugar 1 1⁄2 Cup (24 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Turmeric 1 Tablespoon
  Vinegar 5 Cup (80 tbs)
  Prepared mustard 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)

Dissolve salt in 4 quarts water.
Pour over prepared vegetables and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine sugar, flour and turmeric in a large sauce pot.
Add water gradually, stirring until smooth.
Add mustard and vinegar.
Cook until sauce coats spoon and mixture thickens.
Add vegetables.
Simmer 15 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.

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1 Comment

Vickie's picture
Is flour safe to use in making mustard pickles? I always have used it, however, I just read a blog that suggested it is no longer a recommended procedure. Clear gel is an alternative?
Mustard Pickles Recipe