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.
servesMakes 6 to 8 quarts
Ingredients For mustard pickles by helen
large cucumbers, cubed
small cucumbers, whole
green tomatoes, chopped
red sweet peppers, chopped
cauliflower, broken in pieces
How To Make mustard pickles by helen
Sterilize 8 quart jars, lids and rings set aside.
Cover vegetables with salt and water. Let stand 24 hours.
Bring to a boil in same solution. Drain.
Mix together remaining ingredients, and cook until thick.
Stir in pickles and heat thoroughly. Seal in quart jars.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!