Aunt Helens Mustard Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Aunt Helen’s 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
½ cup flour
1 Tablespoon Mustard Seed
3 cups sugar
½ cup Mustard Powder
1 Tablespoon Turmeric
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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. |
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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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