Mustard Pickles

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READY IN: 34mins
YIELD: 8 pts
UNITS: US

INGREDIENTS

Nutrition
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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.
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