How to make it

  • With a sharp knife coarsely chop all vegetables then combine and mix with the salt.
  • Let stand overnight then the next morning drain well discarding all liquid.
  • Put mustard in a large kettle.
  • Gradually blend in vinegar, sugar, turmeric, ginger, mustard seeds and celery seeds.
  • Simmer for 2 minutes then strain and add chopped vegetables and spice bag.
  • Simmer for another 10 minutes then remove spice bag.
  • Pack vegetables immediately into clean, hot pint jars leaving 1/4" headspace.
  • Be sure liquid covers vegetable in the jars.
  • Seal and process 10 minutes in a boiling water bath or steam canner.
  • Remove and place on wire racks and allow to cool.

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    " It was excellent "
    bluewaterandsand ate it and said...
    I love this stuff and we make it every year. Great post!
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