Homemade Mustard Pickles
homemade Mustard Pickles recipe
Yield
96 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
green tomatoes
cut into 1 inch chunks |
*
|
| 1 | bunch |
celery stalks
cut into 1/2 inch pieces |
*
|
| 4 | each |
sweet red bell peppers
seeded, cut in 1 inch pieces |
|
| 1 | quart |
pearl onions
peeled |
*
|
| 3 | whole |
cauliflower florets
cut into flowerets |
*
|
| 4 | large |
cucumbers
peeled, seeded, sliced |
|
| 4 | quarts |
water
ice cold |
*
|
| 1 | cup |
salt
|
|
| 7 | cups |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| 6 | tablespoons |
dry mustard
|
|
| 1 ½ | tablespoons |
turmeric
|
|
| 1 | quart |
apple cider vinegar
boiling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
green tomatoes
cut into 1 inch chunks |
*
|
| 1 | bunch |
celery stalks
cut into 1/2 inch pieces |
*
|
| 4 | each |
sweet red bell peppers
seeded, cut in 1 inch pieces |
|
| 0.9 | l |
pearl onions
peeled |
*
|
| 3 | whole |
cauliflower florets
cut into flowerets |
*
|
| 4 | large |
cucumbers
peeled, seeded, sliced |
|
| 4 | quarts |
water
ice cold |
*
|
| 237 | ml |
salt
|
|
| 1.7 | l |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
dry mustard
|
|
| 23 | ml |
turmeric
|
|
| 0.9 | l |
apple cider vinegar
boiling |
*
|
Directions
Place all vegetables in a large enamel kettle and sprinkle with pickling salt.
Pour ice water over all. Let stand overnight. Bring to a boil, then drain thoroughly and divide evenly between two preserving kettles.
Mix sugar, flour, mustard, and turmeric together.
Stir boiling hot vinegar into flour mixture and mix well.
Divide evenly between two kettles of vegetables.
Working with one kettle of vegetables at a time, bring to a boil and boil gently for 5 minutes, stirring well to prevent flour from lumping.
Ladle into sterile pint jars, leaving ½ inch headroom.
Adjust lids and process in a boiling water bath for 15 minutes.
Remove and complete seals.
Makes 12 pints.
