Canning Sweet Cucumbers Preserves Pickles 5296370
Canning Sweet Cucumbers Preserves Pickles

Mustard Pickles

(Using long-brined vegetables)
2 quarts sliced cucumbers
1 quart snap beans, cut in 1/2 inch pieces
1 quart sliced green peppers
1 quart onions, quartered
1 quart cauliflower, cut in sections
1 cup sliced sweet red pepoers

Freshen the brined vegetables in the usual way to remove the excess salt, and pour over them the following mixture:

1-1/2 cups sugar
1-1/2 cups flour
2/3 cup ground mustard
1 tablespoon tumeric
2 quarts vinegar

Mix the dry ingredients with enough vinegar to make a smooth paste. Heat the rest of the vinegar, add to the mixture, and cook until it thickens, and pour hot over the vegetables. Let stand overnight. Then pack the pickles in sterilized jars, seal, and store in a cool place. This amount makes about 5 quarts of pickles.

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Fermented Pickles