Pennsylvania Dutch Mustard Pickles
- Ready In:
- 12hrs 30mins
- Ingredients:
- 11
- Yields:
-
12 pints
ingredients
- 2 heads cauliflower, cut into flowerets
- 2 quarts white onions, peeled and thinly sliced
- 1⁄2 dozen green bell pepper, seeded and finely sliced
- 2 quarts green tomatoes, sliced
- 1 cup salt
- 1 cup flour
- 1 1⁄2 cups sugar
- 1⁄2 lb dry mustard
- 2 tablespoons celery seeds
- 1⁄2 ounce turmeric
- 3 quarts white vinegar
directions
- Combine vegetables in a large bowl.
- Cover with salt and let stand overnight.
- Drain; rinse thoroughly with boiling water until vegetables are all scalded.
- Blend flour, sugar and spices very well.
- Heat the vinegar and pour over dry ingredients slowly, stirring constantly.
- Cook over low heat until thickened.
- Combine with hot vegetables, fill sterilized jars and seal.
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RECIPE SUBMITTED BY
Molly53
United States