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Mustard Pickles Recipe

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This recipe for Mustard Pickles is from The McClellan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
200 small cucumbers or pieces of cukes
6 lbs. pickling onions peeled
2 heads of cauliflower cut up
Add any other vegetables you want to include cut up
3½ cups canning salt
7 qts, hot water
1 gallon Apple Cider Vinegar
4 cups sugar
½ cup cornstarch
2 tbsp. Turmeric
24 oz. Mustard.
½ tbsp. cayenne pepper
1 pint cold water
Directions:
Directions:
Place vegetables in a crock or very large container, cover with hot brine, cover and let sit for 24 hours.
Brine:Bring canning salt and hot water to a boil, pour over vegetables
After 24 hours rinse vegetables and place in pint jars.
Mix together apple cider vinegar and sugar, bring to a boil in big pot.
In small bowl mix: cornstarch, tumeric, mustard, cayenne pepper & cold water
Add to hot vinegar & sugar mixture & boil for 30 minutes, stirring constantly. Fill pints to 1/4 inch below rim; make sure vegetables are covered with juice. Makes 13 pints, wipe rims and seal. Process for 20 minutes.
Personal Notes:
Personal Notes:
This recipe is from James and Jesse's Great Grandpa Lee

 

 

 

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