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Mustard Pickles

Foreign.Taste's picture
Ingredients
  Pickling onions 10 Pound (Small Ones)
  Cucumbers 3 , chopped
  Cauliflower head 1 , separated into flowerets
  Green bell peppers 3 Pound, chopped
  Green tomatoes 4 Large, chopped
  Salt 1 3⁄4 Cup (28 tbs)
  Turmeric 1 Tablespoon
  Flour 3 Cup (48 tbs)
  Sugar 4 Cup (64 tbs)
  Celery salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Cup (4 tbs)
  White vinegar 2 Quart
Directions

Combine onions, cucumbers, cauliflowerets, green peppers, tomatoes and salt with enough water to cover in bowl.
Soak overnight.
Bring vegetable mixture to a boil in stockpot; drain.
Add turmeric, flour, sugar, celery salt, dry mustard and 6 cups vinegar.
Bring to a boil.
Cook until thickened, stirring constantly.
Add remaining vinegar.
Bring to a boil.
Ladle into sterilized jars, leaving 1/2 inch headspace.
Cool.
Seal with 2-piece lids.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Mustard
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
6

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1178 Calories from Fat 20

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1500.6 mg62.5%

Total Carbohydrates 279 g93%

Dietary Fiber 23.6 g94.4%

Sugars 179.8 g

Protein 22 g43.4%

Vitamin A 34.5% Vitamin C 536.8%

Calcium 27% Iron 43.6%

*Based on a 2000 Calorie diet

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Mustard Pickles Recipe