Mustard Pickles Recipe

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Servings: 1

Ingredients

Directions

  1. Mix vegetables, sprinkle with salt and add in water (may have to add in more than a gallon to cover). Let stand for 12 hrs or possibly overnight. In the morning drain vegetables, rinse them in clear cool water and drain again. In a large kettle, mix mustard, turmeric, flour and 1/2 c. vinegar into a smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring to a boil, stirring till sauce thickened. Add in vegetables; return mix to a boil. Turn down heat; simmer for 10 min. Pack boiling warm mix into warm jars and seal immediately.
  2. Note: Jars should be sterilized either by boiling or possibly washing in a dishwasher.
  3. Makes about 15 pints, each pint has 386

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