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

Add to Grocery List

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

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