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Aunt Helens Mustard Pickles Recipe

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This recipe for Aunt Helens Mustard Pickles, by , is from The Sliwa 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!

Contributor:  
Contributor:  
Aunt Helen Kobzey

Category:
Category:

Ingredients:  
Ingredients:  
Aunt Helenís Mustard Pickles

Vegetables:
Cucumbers, onions, red pepper, cauliflower, carrots; chop all into bit-sized pieces then put all vegetables in a large bowl add 1/3 cup salt and fill with water; leave overnight. The next day drain the vegetables and set aside.

The Sauce:
3 cups vinegar
Ĺ cup flour
1 Tablespoon Mustard Seed
3 cups sugar
Ĺ cup Mustard Powder
1 Tablespoon Turmeric

Directions:
Directions:
To prepare the jars:
You will need about 6-8 pint sized jars. Wash the jars or run through the dishwasher. Place the jars on a cookie sheet along with the lids. Place in a pre-heated oven 275 degrees for 20 minutes. When the jars come out, they are super hot so be careful!


To make the sauce, put the vinegar and sugar in a large pot and bring to the boil. Mix together the dry ingredients and slowly add to the mixture. Stir until the mixture comes to a boil then slowly add the vegetables. Bring to the boil and pour into sterilized jars, seal, and leave on the counter until the jars seal.

Number Of Servings:
Number Of Servings:
6-8 pint sized jars
Personal Notes:
Personal Notes:
Again, this is Aunt Helen's recipe - these pickles go very good with bratwurst or hamburgers.

 

 

 

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