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Mustard Pickles

Ingredients
  Cauliflower head 1
  Small green tomatoes 1 Quart
  Green peppers 3
  Pickling onions 1 Quart
  Cucumber 24 Small (1 Inch Size)
  Salt 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Flour 1 1⁄2 Cup (24 tbs)
  Dry mustard 1⁄2 Cup (8 tbs)
  Turmeric 1 Tablespoon
  Cider vinegar 7 Cup (112 tbs)
  Water 7 Cup (112 tbs)
Directions

Cut the vegetables into uniform pieces and cover with salt and 4 cups water.
Let stand overnight, then drain.
Cover with boiling water and let stand for 15 minutes.
Combine remaining ingredients and cook until thick.
Add the vegetables.
Cook until just tender over low heat.
Pack in sterilized jars and seal.
One ripe pepper may be substituted for 1 green pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Storage: 
Preserving
Ingredient: 
Vegetable

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3803 Calories from Fat 75

% Daily Value*

Total Fat 18 g27.3%

Saturated Fat 2.2 g11.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6310.3 mg262.9%

Total Carbohydrates 810 g270.1%

Dietary Fiber 67 g267.9%

Sugars 532.5 g

Protein 75 g149.3%

Vitamin A 182.1% Vitamin C 1678.2%

Calcium 96.1% Iron 197%

*Based on a 2000 Calorie diet

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Mustard Pickles Recipe