Canning Recipes




Mustard Pickles II
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 1/2 pounds cucumbers - (3" to 4") -- cut 1/2" slices
1 quart green tomato wedges - (abt 6 med)
3 cups cauliflowerets
3 cups chopped green bell peppers
3 cups chopped red bell peppers
2 cups peeled pickling onions
1 cup canning salt
4 quarts water -- plus
1/2 cup water -- divided
1 1/2 cups sugar
1/2 cup flour
1 tablespoon turmeric
1/2 cup prepared mustard
5 cups vinegar

To marinate vegetables: In a large bowl, combine vegetables -- cucumbers,
tomatoes, cauliflowerets, peppers and onions. Dissolve salt in 4 quarts
water. Pour salt water over vegetables; let stand 12 to 18 hours in a
cool place. Drain; rinse and drain thoroughly.

To cook vegetables: Combine sugar, flour and turmeric in a large
saucepot. Gradually add 1/2 cup water, stirring until smooth. Stir in
mustard and vinegar. Cook until sauce coats spoon and mixture thickens.
Add vegetables; simmer 15 minutes.

To preserve: Pack hot pickles and liquid into hot jars, leaving 1/4-inch
head space. Remove air bubbles. Adjust two-piece caps. Process pints
and quarts 10 minutes in a boiling-water canner.

This recipe yields about 8 pints or 4 quarts.





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