mustard pickles by helen

Name: MUSTARD PICKLES by HELEN
Cuisine: American
Ingredients: 1 quart(s) large cucumbers, cubed; 1 quart(s) small cucumbers, whole; 1 quart(s) onions; 1 quart(s) green tomatoes, chopped; 2 - red sweet peppers, chopped; 1 large cauliflower, broken in pieces; 1 quart(s) water; 1/2 cup(s) salt; 2 cup(s) sugar; 4 tablespoon(s) brown mustard; 1 tablespoon(s) tumeric; 1 cup(s) flour; 2 quart(s) white vinegar

(1 RATING)

31 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Oct 6, 2011

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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cook time

method Canning/Preserving

yield Makes 6 to 8 quarts

Ingredients

1 quart large cucumbers, cubed
1 quart small cucumbers, whole
1 quart onions
1 quart green tomatoes, chopped
2 - red sweet peppers, chopped
1 large cauliflower, broken in pieces
1 quart water
1/2 cup salt
2 cups sugar
4 tablespoons brown mustard
1 tablespoon tumeric
1 cup flour
2 quarts white vinegar

How To Make mustard pickles by helen

Step 1

Sterilize 8 quart jars, lids and rings set aside.

Step 2

Cover vegetables with salt and water. Let stand 24 hours.
Step 3

Bring to a boil in same solution. Drain.
Step 4

Mix together remaining ingredients, and cook until thick.
Step 5

Stir in pickles and heat thoroughly. Seal in quart jars.
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