mustard pickles by helen

★★★★★ 1 Review
EDWARDCARL avatar
By Eddie Jordan
from Bristow, OK

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.

serves Makes 6 to 8 quarts
method Canning/Preserving

Ingredients For mustard pickles by helen

  • 1 qt
    large cucumbers, cubed
  • 1 qt
    small cucumbers, whole
  • 1 qt
    onions
  • 1 qt
    green tomatoes, chopped
  • 2
    red sweet peppers, chopped
  • 1 lg
    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
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How To Make mustard pickles by helen

  • 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.
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