Sweet Mustard Pickles

From Weekly Wisdom — June 2000

Pickles and Preserves Recipes

Yield: Makes 4 to 6 quarts.

• 12 cucumbers, sliced
• 1 cauliflower, washed and cut into florets
• 3 pounds small onions, sliced
• 1/2 cup salt (or less)
• 1-1/3 cups flour
• 6 cups sugar
• 1 tablespoon turmeric
• 4 tablespoons dry mustard
• 2 quarts (or more) apple cider vinegar

Clean and trim vegetables and sprinkle with salt. Let stand overnight. In the morning, rinse and drain. Combine dry ingredients, blend in the vinegar, and cook until thickened, stirring. Pour this over the vegetables, adding more vinegar, if necessary, to cover. Simmer for 30 minutes, then process in sterilized glass jars.

Find Similar Recipes

• By Category
  • Pickles and Preserves Recipes
• By Course
  • Other Recipes