Mustard Pickles

13 ingredients
6 steps

Ingredients

  • 1 quart large cucumbers, cubed
  • 1 quart very small cucumbers
  • 1 quart small white onions, peeled
  • 1 quart green tomatoes, coarsely chopped
  • 2 sweet red peppers, seeded and coarsely chopped
  • 1 large cauliflower, broken into flowerlets
  • 1 cup salt
  • 2 quarts water
  • 6 tablespoons dried mustard
  • 1 tablespoon turmeric
  • 1 cup flour
  • 2 1/2 cups sugar
  • 2 quarts cider vinegar

Directions

  1. 1
    Place all the vegetables into a large bowl, sprinkle with the salt, cover with the water and leave overnight.
  2. 2
    In the morning, pour the vegetables and brine into a large pot, bring to a boil and drain.
  3. 3
    Mix the dry mustard, turmeric, flour and sugar in a large saucepan.
  4. 4
    Gradually add the vinegar, stirring until smooth.
  5. 5
    Cook over medium heat until thick, stirring constantly.
  6. 6
    Combine sauce and vegetables in the large pot, heat just to the boiling point, pour into hot, sterilized jars cover and seal.

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