|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Mustard Pickles |
|
Serves: 72 Print this Recipe1/2 cup salt 4 quarts water 3 pounds small cucumbers, sliced 4 green pepper, chopped fine 2 pounds small white onions, peeled 1 large cauliflower, in pieces 2 large cucumbers, chopped 1 cup flour 6 tablespoons dry mustard 1 tablespoon turmeric 2 quarts vinegar, divided 2 cups sugar Mix together salt and water; Prepare and add cucumbers, peppers, onions, cauliflower, and chopped cucumbers; let stand in the salted water overnight. Next day, make a paste with flour, dry mustard, turmeric, and little bit of vinegar. Add rest of vinegar and sugar; bring to a boil, stirring constantly until thick and smooth. Wash and drain the soaked vegetables. Cover them with fresh water and bring to a boil; drain again. Add vegetables to mustard sauce and cook just until heated through. Pack into sterilized jars, seal, and process in a boiling water bath for 10 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Beet Pickles Pomegranate Jelly Dill Pickles #1 Chili Sauce Corn Relish Apricot Conserve Bread And Butter Pickles Frozen Peach Jam Pear Preserves Pickled Onions Tomato Relish Bottled Peaches Dill Pickles #2 Mustard Pickles Peach Butter Pear Conserve Pineapple Rhubarb Jam |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
