Pennsylvania Dutch Mustard Pickles

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READY IN: 12hrs 30mins
YIELD: 12 pints
UNITS: US

INGREDIENTS

Nutrition
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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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