Mustard Pickles II Recipe - Cooking Index
Mustard Pickles II Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Cucumbers - (3" to 4") - cut 1/2" slices |
| 1 | Green tomato wedges - (abt 6 med) | |
| 3 cups | 438g / 15oz | Cauliflowerets |
| 3 cups | 438g / 15oz | Chopped green bell peppers |
| 3 cups | 438g / 15oz | Chopped red bell peppers |
| 2 cups | 125g / 4.4oz | Peeled pickling onions |
| 1 cup | 237ml | Canning salt |
| 4 | Water - plus | |
| 1/2 cup | 118ml | Water - divided |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/2 cup | 31g / 1.1oz | Flour |
| 1 tablespoon | 15ml | Turmeric |
| 1/2 cup | 118ml | Prepared mustard |
| 5 cups | 1185ml | Vinegar |
To marinate vegetables: In a large bowl, combine vegetables -- cucumbers, tomatoes, cauliflowerets, peppers and onions. Dissolve salt in 4 quarts water. Pour salt water over vegetables; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.
To cook vegetables: Combine sugar, flour and turmeric in a large saucepot. Gradually add 1/2 cup water, stirring until smooth. Stir in mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables; simmer 15 minutes.
To preserve: Pack hot pickles and liquid into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.
This recipe yields about 8 pints or 4 quarts.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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