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    You are in: Home / Recipes / My Mil's Mustard Pickles (Like Piccalilli) for Canning Recipe
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    My Mil's Mustard Pickles (Like Piccalilli) for Canning

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 35 mins

    24 hrs

    35 mins

    Scotland's Note:

    I'm fairly sure this recipe has been passed down from a few generations. My MIL makes these every year and we love them. One time, my husband asked her for the recipe and she told us she "didn't have it written down, it was all in her head". The recipe was sitting on her kitchen counter one day when we visited from out-of-state and I snatched it and copied it before she noticed.

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    Units: US | Metric


    1. 1
      Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain.
    2. 2
      Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. Process in canner for 15 minutes.

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    Nutritional Facts for My Mil's Mustard Pickles (Like Piccalilli) for Canning

    Serving Size: 1 (6782 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 661.8
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 3918.5 mg
    Total Carbohydrate 150.6 g
    Dietary Fiber 5.9 g
    Sugars 130.0 g
    Protein 6.4 g

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