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Mustard Pickles

Posted By Mrs.Turkey On June 27, 2010 @ 4:27 pm In All Recipes,Boiling Water Bath,BWB Condiments,BWB Pickles & Pickled Stuff,Canning,Preserving | No Comments

Cut all vegetables in the needed size. Put each vegetable in its own separate container. Take the one cup of salt and sprinkle a little on each container till gone. (Five separate containers–one cup salt.) Let set over night in cool place. Cover with dish towel.

Next morning RINSE WELL and drain. Mix dry ingredients. Add vinegar and sugar and add to drained and rinsed veggies. Might have to take mixer to mix all lumps out. Cook altogether until vegetables are tender crisp and mixture has thickened. Seal in hot sterilized jars with lids and rings. Makes 11-15 pints.

Admin note from Dede: to make this recipe and preserve it safely by current tested/accepted standards, replace the flour with half as much Clearjel, add a cup of vinegar, and process in a boiling water bath for 15 minutes. Turn off heat, wait 5 minutes, remove jars from canner. Reference for these changes : Ball Complete Book of Home Preserving; Mustard Beans, page 309.


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