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Mustard Pickles

Lucy's picture
  Cucumbers 1 Pint
  Cucumbers 1 Pint, sliced
  Pickling onions 1 Pint
  String beans 1 Cup (16 tbs), cut diagonally into 1 inch pieces
  Small tomatoes 1 Pint
  Cauliflower 1 Pint, cut in small pieces
  Sweet red peppers 3 , chopped
  Green peppers 3 , chopped
  Sliced carrots 1 Cup (16 tbs)
  Vinegar 3 Cup (48 tbs)
  Water 3 Cup (48 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Turmeric 1⁄2 Tablespoon
  Celery salt 1 Teaspoon
  Dry mustard 4 Tablespoon

Combine vegetables.
Cover vegetables with a brine allowing 1 cup salt to 4 quarts water.
Let stand overnight in the brine.
Drain and soak vegetables in clear water 3 hours.
Combine vinegar and water and pour over vegetables, let stand 1 hour, then heat to boiling.
Combine sugar, flour, turmeric, celery salt and mustard.
Drain vegetables and add vinegar gradually to flour mixture, stirring constantly to make a smooth paste.
Cook the mixture over water until thickened.
Pour mustard dressing over drained vegetables while they are hot and simmer 5 minutes.
Pack into clean hot jars and seal.

Recipe Summary

Side Dish

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