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Mustard Pickles

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Ingredients
  Cucumbers 2 Quart (Medium Sized)
  Green tomatoes 1 Quart
  Cauliflower 1 Large
  Sweet red peppers 2
  Pickling onions 1 Quart
  Salt 1 Cup (16 tbs)
  Water 3 Quart
  Dry mustard 6 Tablespoon
  Turmeric 1 Tablespoon
  Flour 1 Cup (16 tbs)
  Water 3⁄4 Cup (12 tbs)
  Sugar 2 Cup (32 tbs)
  Cider vinegar 2 Quart
  Celery seed 2 Tablespoon
  Peppercorns 1 Tablespoon
Directions

GETTING READY
1) Wash the vegetables. Drain and keep aside.
2) Cut cucumbers into 1/2-inch cubes.
3) Cut tomatoes into wedges.
4) Break cauliflower into small flowerets.
5) Deseed peppers and cut into small pieces.
6) Peel onions and halve.

MAKING
7) In 3 quarts water stir in salt. Pour the mixture over vegetables.
8) Let stand for 12 hours.
9) Drain out from water and rinse.
10) In a small bowl mix dry mustard, turmeric and flour.
11) Stir in 3/4 cup water and mix gently until blended.
12) Add sugar, vinegar, celery seed and peppercorns.
13) Cook over medium heat until sauce thickens.
14) Mix vegetables and simmer for 15 minutes.
15) Transfer immediately into hot sterilized jars, leaving 1/4-inch head space.
16) Seal immediately.

SERVING
17) Serve as desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mustard
Preparation Time: 
12 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
60

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