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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

CUCUMBER MUSTARD PICKLES Recipe

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This recipe for CUCUMBER MUSTARD PICKLES is from COX, 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:  
8 Med Cucumbers, cut in small chunks
2 Cups Onion chopped
3 Sweet Red Peppers, chopped
1 Medium Cauliflower, broken into florets
2 Cups small Pickling Onions
1 Cup Pickling Salt
4 Cups Sugar
4 Cups Vinegar
¾ Cup Flour
¼ Cup Dry Mustard
1½ tsp Turmeric
1 Tbsp Celery Seed
Directions:
Directions:
In large bowl layer vegetables and sprinkle with salt, cover with cold water. Let stand overnight. Drain thoroughly, rinse with cold water again and drain again.
Combine sugar and 3 cups of the vinegar and bring to a boil. Mix together flour, mustard, turmeric and celery seed and blend in remaining cup vinegar. Add this to the boiling vinegar and stir well. Add drained vegetables, cook 25 minutes. Pack in hot sterilized pint canning jars, leaving ½ inch head space and process in boiling water bath for 15 min.
Number Of Servings:
Number Of Servings:
6 pints

 

 

 

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