MUSTARD PICKLES by HELEN

Eddie Jordan

By
@EDWARDCARL

HELEN'S PANTRY This is another one of my mom's recipes. It is a recipe that I will never forget. She has so many.


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Rating:

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Serves:

Makes 6 to 8 quarts

Method:

Canning/Preserving

Ingredients

1 qt
large cucumbers, cubed
1 qt
small cucumbers, whole
1 qt
onions
1 qt
green tomatoes, chopped
2
red sweet peppers, chopped
1 large
cauliflower, broken in pieces
1 qt
water
1/2 c
salt
2 c
sugar
4 Tbsp
brown mustard
1 Tbsp
tumeric
1 c
flour
2 qt
white vinegar

Directions Step-By-Step

1
Sterilize 8 quart jars, lids and rings set aside.
2
Cover vegetables with salt and water. Let stand 24 hours.
3
Bring to a boil in same solution. Drain.
4
Mix together remaining ingredients, and cook until thick.
5
Stir in pickles and heat thoroughly. Seal in quart jars.

About this Recipe

Course/Dish: Salsas, Other Snacks, Spreads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #cucumbers