*  Exported from  MasterCook  *
 
                              MUSTARD PICKLES
 
 Recipe By     : GRIT -- 06/01/97 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning, Preserves, Etc.         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   36      tiny          cucumbers
    1      head          cauliflower florets
    2      cups          shelled lima beans
    2      cups          green beans, -- cut into 1 inch piec
    2      cups          carrots, -- sliced
    2      cups          celery, -- sliced
    2      cups          pickling onions, -- peeled
    3                    sweet green peppers -- seeded and sliced
    3                    sweet red peppers, -- seeded and sliced
      1/4  cup           pickling salt
    1      gallon        water
      3/4  cup           prepared mustard
    1 1/2  tablespoons   turmeric
      1/2  cup           flour
    8      cups          brown cider vinegar
    4 1/2  cups          sugar
    2      teaspoons     celery seed, -- optional
 
 Mix vegetables, sprinkle with salt and add water (may have to add more
 than a gallon to cover).  Let stand for 12 hours or overnight.  In the
 morning drain vegetables, rinse them in clear cold water and drain again.
  In a large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into
 a smooth paste.  Stir in sugar, celery seed and remaining vinegar.  Bring
 to a boil, stirring until sauce thickened.  Add vegetables; return
 mixture to a boil.  Turn down heat; simmer for 10 minutes.  Pack boiling
 hot mixture into hot jars and seal immediately.  
 Note: Jars should be sterilized either by boiling or washing in a
 dishwasher.  Makes about 15 pints, each pint has 386 calories. 
 
 
 
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