Mustard Pickles

Recipe Ingredients

36		Tiny cucumbers
1		Cauliflower florets
2 cups	320g / 11oz	Shelled lima beans
2 cups	320g / 11oz	Green beans - , cut into 1 inch piec
2 cups	220g / 7.8oz	Carrots - , sliced
2 cups	220g / 7.8oz	Celery - , sliced
2 cups	125g / 4.4oz	Pickling onions - , peeled
3		Sweet green peppers - seeded and sliced
3		Sweet red peppers - , seeded and sliced
1/4 cup	59ml	Pickling salt
1		Water
3/4 cup	177ml	Prepared mustard
1 1/2 tablespoons	22ml	Turmeric
1/2 cup	31g / 1.1oz	Flour
8 cups	1896ml	Brown cider vinegar
4 1/2 cups	891g / 31oz	Sugar
2 teaspoons	10ml	Celery seed - , optional

Recipe Instructions

Mix vegetables, sprinkle with salt and add water (may have to add more than a gallon to cover). Let stand for 12 hours or overnight. In the morning drain vegetables, rinse them in clear cold water and drain again.

In a large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into a smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring to a boil, stirring until sauce thickened. Add vegetables; return mixture to a boil.

Turn down heat; simmer for 10 minutes. Pack boiling hot mixture into hot jars and seal immediately. Note: Jars should be sterilized either by boiling or washing in a dishwasher. Makes about 15 pints, each pint has 386 calories.

Source:
GRIT -- 06/01/97

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