MUSTARD PICKLES by HELEN

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 6 to 8 quarts
Method:
Canning/Preserving

Ingredients

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  • 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

How to Make MUSTARD PICKLES by HELEN

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.

Printable Recipe Card

About MUSTARD PICKLES by HELEN

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




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