Mustard Pickles

"from the Mossey River community cookbook You can use brown or white sugar in this recipe"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
34mins
Ingredients:
11
Yields:
8 pts
Advertisement

ingredients

Advertisement

directions

  • Soak vegetables overnight in salted ice water (1/4 cup pickling salt to 6 cups water.
  • Bring to boil in same brine.
  • Drain and rinse.
  • In large saucepan mix flour, mustard, turmeric, salt, brown or white sugar and celery seed.
  • Stir in vinegar and water gradually].
  • Bring to boil.
  • Lower heat and cook, stirring constantly until thickened.
  • Add vegetables and bring to boil.
  • Pack into hot sterilized jars and seal.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in Manitoba Canada. My passions are painting, cooking, and gardening. My favorite cookbooks are community cookbooks. My pet peeve is people comparing themselves to others.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes