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Mustard Pickles Recipe

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

Added: Wednesday, February 25, 2009


2 qts. cucumbers, sliced and seeded
1 qt. sweet onions, coarsely chopped
1 qt. green tomatoes, coarsely chopped
2 sweet red peppers
1 lg. cauliflower, broken into florets
1 c. salt
2 qts. water
6 T. dried mustard
1 T. turmeric
1 c. flour
2 1/2 c. sugar
2 qts. cider vinegar

Place all vegetables in a large bowl, sprinkle with salt, cover with water and leave overnight. Next day: Pour the vegetables and brine into a large pot. Bring to a boil, drain. Mix the dry ingredients in a large sauce pan. Gradually add vinegar, stirring until smooth. Cook over medium heat, stirring constantly until thick. Combine sauce and vegetables, return to boil. Pour into sterilized jars, cover and seal. Process for 15 minutes. This makes about 12 pints.




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