Mixed Mustard Pickles Recipe
Servings: 9
Ingredients
- 1 lrg Cauliflower
- 3 lrg Green Peppers
- 1 lrg Sweet Red Pepper
- 3 c. Small White Onions, Pearl Onions
- 2 lb Green Tomatoes
- 3 c. Tiny (Pickling) Whole Cucumbers
- 1 quart Cucumber Slices, Unpared, 1/8-Inch Thick
- 1 c. Salt
- 1 quart ,Cool Water
- 1Â 1/2 quart Vinegar
- 2 c. Granulated Sugar
- 2 tsp Celery Seed
- 3/4 c. Unbleached All-Purpose Flour Sifted
- 1/4 lb Dry Mustard, 1 1/4 C.
- 1Â 1/2 tsp Tumeric
- 2 c. ,Cool Water
Directions
- Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into 1/4-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 min, then skin. (pare.)
- Wash the tomatoes and cut them into eighths. Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cool water combined. Let stand for 16 hrs, then place the mix in a large kettle and bring just to a boil, then drain. Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mix, blending well. Add in the liquid removed vegetables and cook, uncovered, for 20 min, stirring constantly. Turn at once into clean warm sterilized preserve jars and seal at once as the manufacturer directs. Process in a warm water bath according to your conditions.
- YIELD:9 Pints
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 730g | |
| Recipe makes 9 servings | |
| Calories 322 | |
| Calories from Fat 11 | 3% |
| Total Fat 1.27g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12754mg | 531% |
| Potassium 775mg | 22% |
| Total Carbs 69.59g | 19% |
| Dietary Fiber 5.3g | 18% |
| Sugars 53.26g | 36% |
| Protein 4.77g | 8% |
