Mustard pickle

Yield: 192 Servings

Measure Ingredient
2 quarts Green tomatoes; cut into 1" chunks
1 bunch Celery stalks; cut into 1/2" pieces
4 Sweet red peppers; cut into 1" pieces
1 quart Pearl onions
3 Whole cauliflower; cut into flowerets
4 larges Cucumbers; peeled, seeded, sliced
4 quarts Water
1 cup Salt
7 cups Sugar
1 cup All-purpose flour
6 tablespoons Mustard powder
1½ tablespoon Turmeric
1 quart Cider vinegar; boiling

Place all vegetables in a large enamel kettle and sprinkle with pickling salt. Pour ice water over all. Let stand overnight. Bring to a boil, then drain thoroughly and divide evenly between two preserving kettles. Mix sugar, flour, mustard, and turmeric together. Stir in boiling hot vinegar and mix well. Divide evenly between two kettles of vegetables. Working with one kettle of vegetables at a time, bring to a boil and boil gently for 5 minutes, stirring well to prevent flour from lumping. Ladle into sterile pint jars, leaving ½" headroom. Adjust lids and process in a boiling water bath for 15 minutes. Remove and complete seals. Makes 12 pints, about 192 two-tablespoon servings.

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