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Mustard Pickles

Ingredients

  • 8 large white onions
  • 6 red hot peppers
  • 1 quart whole pickling onion
  • 6 ribs celery
  • 8 green peppers coarsely chopped
  • 8 red bell peppers coarsely chopped
  • 1 quart cauliflower
  • 2 quart green tomatoes chopped
  • 1 quart cabbage finely chopped
  • 12 cucumber sliced
  • 1/2 quart vinegar
  • 3 tablespoon turmeric
  • 2 tablespoon celery seed
  • 2 quart vinegar
  • 10 tablespoon powdered mustard
  • 3 lb sugar
  • 2 cup flour

Instructions

  1. Soak overnight with 1/2 cup salt poured over. Ice cubes over all. In the morning wash and drain. Pour 1/2 quart vinegar, turmeric, and celery seed over the chopped pickle. Simmer 15 min. Set aside.
  2. Put 2-quarts vinegar on to boil. Wet mustard, sugar, flour, and 1 oz turmeric (less 3 Tablespoon) with some cold vinegar. When vinegar comes to a boil, stir in mustard mixture. 
  3. Stir constantly to keep from sticking and burning. When thickened, pour over chopped pickle and let boil up once. I add chopped pimiento (jar), small jar gherkins, and a jar of cucumber pickle of choice, sliced. Mix.
  4. Put in sterilized jars and seal. Allow several weeks to ripen before eating.