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    You are in: Home / Recipes / Pennsylvania Dutch Mustard Pickles Recipe
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    Pennsylvania Dutch Mustard Pickles

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 30 mins

    12 hrs

    30 mins

    Molly53's Note:

    A wonderful way to take advantage of those end-of-season garden vegetables. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Flour is no longer recommended in canning recipes. If you wish to boiling water process this recipe, omit it. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Combine vegetables in a large bowl.
    2. 2
      Cover with salt and let stand overnight.
    3. 3
      Drain; rinse thoroughly with boiling water until vegetables are all scalded.
    4. 4
      Blend flour, sugar and spices very well.
    5. 5
      Heat the vinegar and pour over dry ingredients slowly, stirring constantly.
    6. 6
      Cook over low heat until thickened.
    7. 7
      Combine with hot vegetables, fill sterilized jars and seal.

    Ratings & Reviews:

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    Nutritional Facts for Pennsylvania Dutch Mustard Pickles

    Serving Size: 1 (7735 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 384.0
     
    Calories from Fat 71
    18%
    Total Fat 7.9 g
    12%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 9497.4 mg
    395%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 8.0 g
    32%
    Sugars 38.4 g
    153%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    green bell peppers

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