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Results 51 - 60 of 93 for mustard pickles
51. MUSTARD PICKLES
Soak vegetables in salt water ... Mix flour, dry mustard, turmeric with a little ... add vegetables by handful. Cook 45 minutes. Bottle and seal.
Boil vegetables in salt water. Drain. Add: Make a paste of flour, turmeric and mustard. Pour over vegetables and cook for 15 minutes.
Scrub 25 to 30 (4 ... and 1 teaspoon mustard seed in bottom of each ... jar with brine and seal. Can process 15 minutes in boiling water bath.
Chop vegetables. Make a brine of 1 cup salt and 6 cups water. Cover vegetables and bring to a boil. Drain. Mix: 3 pt. sugar 1 tsp. turmeric ...
Wash cucumbers, cut in 1/4 ... water, sugar, prepared mustard, salt and horseradish. Boil. ... Process in boiling water 5 minutes after water boils.
Break cauliflowe into small flowerettes. ... boiling. Mix flour, mustard, and turmeric to a ... sterilized jars and seal immediately. Makes 9 pints.
Cut up in small pieces ... turmeric 6 tbsp. mustard 8 c. sugar Vinegar (enough ... drained vegetables to sauce and bottle while hot. Makes 12 pints.
Combine vinegar, water, sugar and ... cloudy due to mustard. Mustard may settle during ... stand 2 or 3 weeks before opening. Makes 4 or 6 pints.
59. MUSTARD PICKLES
Mix and pour over cucumbers. Garlic and dill may be added if desired. Seal. No processing necessary!
60. MUSTARD PICKLES
Put cucumbers in jars, cold. Fix mixture and pour in jars and seal. Do not heat.
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