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Mustard Pickles Recipe

Ingredients

How to make it

  • Cut tomatoes, peppers, cucumbers, and cauliflower in medium pieces. Add onions.
  • Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain.
  • Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 quarts in all. Cook until thickened, stirring constantly.
  • Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes.
  • Yield: 4 pints

Reviews & Comments 1

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  • juliecake 17 years ago
    Sounds very good. Is this the real sour tangy type such as Cross and Blackwell's chow chow?
    Was this review helpful? Yes Flag

The Cook

coffeebean53 Charlotte, NC

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