Recipe by cookalot 2

from the Mossey River community cookbook You can use brown or white sugar in this recipe

Ingredients Nutrition

Directions

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

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