Mustard Pickles

Page 4, Date: unknown, Rating:

Author: unknown

Description: none

• Red and Green Peppers diced in 1 in. cubes - 6
• Small Cauliflower Head - 2
• Green Tomatoes - Cut up - 2 quart
• Celery cut in 1 in. slices - 2 cup
• Small White Pearl Onions - 1 quart
• Tiny Pickling Cukes - 1 quart
• Salt - 1 & ½ cup
• Water - 3 quart
• Cider Vinegar - 1 quart
• Dry Mustard - ⅓ cup
• Flour - ⅔ cup
• Brown Sugar - 4 cup
• Tumeric - 2 tsp.
• Celery Seed - 2 tsp.
• Mustard Seed - 1 Tbsp.

1. Make a brine of salt and 2 quarts water - pour over vegetables and let stand overnight.
2. Heat to boiling point but do not boil. Drain.
3. Combine mustard, flour, sugar, and tumeric.
4. Add vinegar and spices.
5. Bring to a boil for 5 min.
6. Add vegetable mixture and bring to a boil again.
7. Turn off heat and pack immediately into jars and seal.