Canning Recipes




Mustard Pickled Vegetables
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 quarts tiny cucumbers
2 quarts small white pearl onion
2 quarts halved string beans
2 quarts coarsely-chopped green tomatoes
2 heads fresh cauliflower -- cut in flowerets
6 sweet peppers -- chopped
1 small cabbage head -- shredded
=== SEASONINGS ===
1 ounce turmeric
1/2 teaspoon whole cloves
2/3 cup dry mustard
1 1/2 cups brown sugar
2 tablespoons mustard seed
1 tablespoon allspice
Cider vinegar -- to cover
1/2 cup flour -- mixed with
Water -- to make a paste

Mix all vegetables and sprinkle with salt. Let stand 24 hours and drain
off brine.

Place vegetables in a large heavy pot, add all other ingredients except
flour and water and boil for 15 minutes. Add flour paste, and boil 5
minutes longer or until vegetables are tender but not mushy. Remove from
heat, seal in sterilized jars while mixture is still piping hot.

This recipe yields ??




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