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Receta Mustard Pickles

Name: Mustard Pickles
Ingredients: 36 x Tiny cucumbers; 1 head cauliflower florets; 2 c. Shelled lima beans; 2 c. Green beans,, cut into 1 inch piec; 2 c. Carrots,, sliced; 2 c. Celery,, sliced; 2 c. Pickling onions,, peeled; 3 x Sweet green peppers, seeded and sliced; 3 x Sweet red peppers,, seeded and sliced; 1/4 c. Pickling salt; 1 gal Water; 3/4 c. Prepared mustard; 1 1/2 Tbsp. Turmeric; 1/2 c. Flour; 8 c. Brown cider vinegar; 4 1/2 c. Sugar; 2 tsp Celery seed,, optional

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Ingredientes

36 x Tiny cucumbers
1 head cauliflower florets
2 c. Shelled lima beans
2 c. Green beans,, cut into 1 inch piec
2 c. Carrots,, sliced
2 c. Celery,, sliced
2 c. Pickling onions,, peeled
3 x Sweet green peppers, seeded and sliced
3 x Sweet red peppers,, seeded and sliced
1/4 c. Pickling salt
1 gal Water
3/4 c. Prepared mustard
1Â 1/2 Tbsp. Turmeric
1/2 c. Flour
8 c. Brown cider vinegar
4Â 1/2 c. Sugar
2 tsp Celery seed,, optional

Direcciones

Mix vegetables, sprinkle with salt and add in water (may have to add in more than a gallon to cover). Let stand for 12 hrs or possibly overnight. In the morning drain vegetables, rinse them in clear cool water and drain again. In a large kettle, mix mustard, turmeric, flour and 1/2 c. vinegar into a smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring to a boil, stirring till sauce thickened. Add in vegetables; return mix to a boil. Turn down heat; simmer for 10 min. Pack boiling warm mix into warm jars and seal immediately.
Note: Jars should be sterilized either by boiling or possibly washing in a dishwasher.
Makes about 15 pints, each pint has 386