|Mustard (The Basic Flavoring Series)|
|by Clare Gordon-Smith|
Mustard comes in many forms - as a condiment, as seeds, salad leaves and vegetable greens, both fresh and preserved, and is an essential ingredien...
1 - 10 of 90 for mustard pickles
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Combine water and ... past using flour, mustard, turmeric, sugar ... Process in a boiling water bath for 10 minutes. Makes about 4 pints or 8 1/2 pints.
Chop all ingredients ... boil; add ground mustard, tumeric, sugar ... in jars leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes.
Wash vegetables. Cover ... Drain thoroughly. Combine mustard powder with 1 ... lids. Process in a boiling water bath for 10 minutes. Yield: about 12 pints.
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then make the ...
Combine first 7 ... Gradually stir in mustard, then vinegar ... vegetables. Cap each jar at once. Process 10 minutes in boiling water bath. Makes 7-8 pints.
Arrange vegetables in ... and rinse. Mix mustard and sugar in ... water. Add to pickles and cook for ... hot sterilized jars and seal. Makes 4 or 5 pints.
Soak cucumbers whole ... of flour, dry mustard and turmeric. Add to pickles and cook until ... to add more turmeric for color. Put in hot jars and seal.
Cover cucumbers with ... and onions. Add mustard. Let boil ... Stir it into pickles. Put in ... Start timing when water returns to a boil. Makes 4-6 pints.
Layer vegetables and salt in bowl; cover with cold water. Let stand overnight. Drain, rinse with cold water. To make sauce, combine sugar and ...
Wash cucumbers and ... over low heat with vinegar and water. Pour over cucumbers when hot. Put on lids and keep stored in refrigerator for crisper pickles.
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