This is another family heirloom recipe I got from my family reunion recipe book. I haven't tried this yet but it sounds interesting and I thought someone here might like to try it. :)
My Private Note
Units: US | Metric
- 1 small cauliflower
- 5 large cucumbers, peel, seed and dice small
- 4 large onions
- 2 red sweet peppers
- 1 bunch celery
- 1 quart pickling onions
- 7 cups white vinegar
- 7 cups white sugar
- 2 tablespoons mustard seeds
- 1 1/2 tablespoons celery seeds
- 3/4 cup flour
- 3/4 cup keen's mustard
- 1 1/2 tablespoons turmeric
- 1 1/4 cups cold water
- 1Cut all vegetables into small pieces. Let stand in brine overnight - 1 cup salt to 8 cups water.
- 2Drain and rinse with cold water in the morning.
- 3Dressing: consisting of 7 cups white vinegar along with the next 7 ingredients following that is to be made after draining and rinsing vegetables the next morning). Here is how you prepare the dressing:
- 4Make syrup of sugar, vinegar, mustard seed and celery seed. Heat until sugar dissolves.
- 5Combine flour, mustard, turmeric thoroughly and add cold water.
- 6Add to syrup and bring to a boil over low heat. THEN - Add well drained vegetables and bring to a boil over medium-low heat. Put into sterilized jars while hot.
- 7DO NOT cover pickles until thoroughly cooled.
- 8Unfortunately this recipe doesn't say how long it takes to make or how much this recipe makes. Hopefully anyone who decides to make this can include this important info. :). I just guessed in the amount section.
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Nutritional Facts for Mustard Pickles
Serving Size: 1 (7213 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 909.0
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 342.7 mg
- Total Carbohydrate 215.3 g
- Dietary Fiber 7.0 g
- Sugars 188.4 g
- Protein 6.9 g