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Results 71 - 80 of 93 for mustard pickles
Peel and dice. Sprinkle with salt and let stand overnight. Drain and rinse off. Combine and add cucumbers and boil 5 minutes. Bottle.
Stir together flour and water. Combine flour mixture with next 6 ingredients in a saucepan. Bring to a boil, and simmer 4 minutes, stirring ...
Sprinkle cucumbers with salt; let stand overnight, then drain. Prepare other ingredients; set aside. Boil cucumbers in weak vinegar until ...
74. MUSTARD PICKLES
Bring to a boil. Pour over cukes in hot jars.
Wash and wipe dry cucumber. Cut large ones 3 or 4 times. Split small ones. Pack in clean jars. Put dry ingredients on top, pour in vinegar ...
Cook in weak salt water ... flour, 2 tablespoons mustard, 1 teaspoon turmeric. Make ... do not let them stick and burn. Pour into jars and seal.
77. MUSTARD PICKLES
2 quarts of small cucumbers, ... each celery seed, mustard seed, ginger, turmeric, and cinnamon. ... cheese-cloth bag. Cook in the syrup until done.
78. MUSTARD PICKLES
Stir together until smooth paste results. In a kettle have ready 2 quarts of vinegar which has come to a boil. Add "paste" and cook slowly, ...
Cover above with brine of 4 quarts of water and 1 cup canning salt. Let stand overnight. Next day, drain. Put sauce over the mixed ...
80. MUSTARD PICKLES
Select small pickles, wash and pack in ... need to set for 3 or 4 days before eating them. These pickles keeps in the refrigerator for a year.
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