Mustard Pickled Vegetables Recipe
Servings: 1
Ingredients
- 2 quart tiny cucumbers
- 2 quart small white pearl onion
- 2 quart halved string beans
- 2 quart coarsely-minced green tomatoes
- 2 x heads fresh cauliflower cut in flowerets
- 6 x sweet peppers minced
- 1 sm cabbage head shredded
- 1 ounce turmeric
- 1/2 tsp whole cloves
- 2/3 c. dry mustard
- 1Â 1/2 c. brown sugar
- 2 Tbsp. mustard seed
- 1 Tbsp. allspice
- Â Â Cider vinegar to cover
- 1/2 c. flour mixed with
- Â Â Water to make a paste
Directions
- Mix all vegetables and sprinkle with salt. Let stand 24 hrs and drain off brine.
- Place vegetables in a large heavy pot, add in all remaining ingredients except flour and water and boil for 15 min. Add in flour paste, and boil 5 min longer or possibly till vegetables are tender but not mushy. Remove from heat, seal in sterilized jars while mix is still piping warm.
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