Title: Mustard Pickles #2
Categories: Pickle
Yield: 192 Servings
| 2 | qt | Green tomatoes; cut into 1" |
| 1 | bn | Celery stalks; cut into 1/2" |
| 4 | | Sweet red peppers; seeded, 1 |
| 1 | qt | Pearl onions; peeled |
| 3 | | Cauliflower; cut into flower |
| 4 | lg | Cucumbers; peeled,seeded,sli |
| 4 | qt | Ice water |
| 1 | c | Salt |
| 7 | c | Sugar |
| 1 | c | All-purpose flour |
| 6 | tb | Mustard powder |
| 1 1/2 | tb | Turmeric |
| 1 | qt | Cider vinegar; boiling |
Recipe by: Elizabeth Powell Preparation Time: 24:0
: Place all vegetables in a large enamel kettle and sprinkle with
pickling salt. Pour ice water over all. Let stand overnight. Bring to a
boil, then drain thoroughly and divide evenly between two preserving
kettles. Mix sugar, flour, mustard, and turmeric together. Stir boiling hot
vinegar into flour mixture and mix well. Divide evenly between two kettles
of vegetables. Working with one kettle of vegetables at a time, bring to a
boil and boil gently for 5 minutes, stirring well to prevent flour from
lumping. Ladle into sterile pint jars, leaving 1/2" headroom. Adjust lids
and process in a boiling water bath for 15 minutes. Remove and complete
seals. Makes 12 pints, about 192 two-tablespoon servings. From: Bill
Webster
Date: 01 Oct 97 Mastercook Recipes (Mailing List) Ä