Mustard Pickles
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INGREDIENTS
- 4 quarts cucumbers
- 3 heads cauliflower
- 2 green peppers
- 2 red peppers
- 1 1/2 lbs pearl onions
- 1 1/2 cups pickling salt
- 2 quarts white vinegar
- 4 cups white sugar
- 6 tbps dry mustard powder
- 2 tbps turmeric powder
- 1 cup flour
INSTRUCTIONS
Cut cauliflower, cucumbers, bell peppers into bite sized pieces. Peel onions and leave whole. Add salt over top of vegetables, cover with water and let sit 12 hours in cool location. Heat vegetables in brine until just starting to boil. Drain vegetables. Prepare sauce by bringing vinegar and sugar to a boil in separate pan. Mix flour with some cold water to form a paste. Add flour paste to boiling vinegar while stirring briskly with a wisk until thickened. Add mustard powder and turmeric powder to boiling sauce and mix well. Pour sauce over drained vegetables, mix until vegetables are coated. Add mixture to canning jars. Process for 10 minutes in boiling water bath. Makes about 14 pints.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (2276g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 3055 | ||
| Calories from Fat: 16 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.8g | 2 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 167478.4mg | 5775 % | |
| Potassium 1960.4mg | 52 % | |
| Total Carbohydrate 776.4g | 228 % | |
| Dietary Fiber 20.6g | 82 % | |
| Sugars, other 755.8g | ||
| Protein 11.9g | 17 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3055
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