"Hunger is the best sauce in the world."--Cervantes

Mustard Pickles Recipe

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This recipe for Mustard Pickles, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Bartlett
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
11/2 qts. cucumbers--seeded and cut into chunks
2 cups peeled pickling onions
1 quart green tomatoes wedges
1 large cauliflower flowerets
2 sweet red peppers
2 sweet green peppers

1 cup flour
6 tbsp. dry mustard
1/4 cup salt
3 cups sugar
2 tbsp. turmeric
4 cups vinegar
11/2 cups water

Directions:
Directions:
Dissolve 3/4 cup salt into 4 quarts of water, pour over vegetables, add enough more water to cover vegetables and let soak for 12 hours. Drain vegetables and rinse in clear water.

Combine sugar, flour and turmeric. Add water and stir until smooth. Add vinegar and mustard. Cook
until thick, add vegetables and cook 15 minutes.
Put into jars, apply lids and rings. Process in boiling water bath for 10 minutes.




Number Of Servings:
Number Of Servings:
8-9 pints
Personal Notes:
Personal Notes:
If using large cucumbers take the seeds out.

 

 

 

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