Pickled Mustard Cukes

Yield: 4 pints



  1. Cut tomatoes, peppers, cucumbers, and cauliflower in medium pieces. Add onions.
  2. Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain.
  3. Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 quarts in all. Cook until thickened, stirring constantly.
  4. Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal.
  5. Process 10 minutes.


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