Mustard Pickles
From coffeebean53 16 years agoIngredients
- 1 quart small green tomatoes shopping list
- 1 quart small pickling onions shopping list
- 1 head cauliflower shopping list
- 1 gallon cold water shopping list
- 6 tablespoons dry mustard shopping list
- 1 tablespoon turmeric shopping list
- 4 red bell peppers shopping list
- 2 quarts small cucumbers shopping list
- 2 cups salt shopping list
- 1 cup all-purpose flour shopping list
- 2 teaspoons celery seed shopping list
- distilled white vinegar shopping list
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
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