tag:blogger.com,1999:blog-4068772782489043252.post132106862710451101..comments2023-10-08T00:29:32.621-07:00Comments on Simple Everyday Living: A Productive WeekRosehttp://www.blogger.com/profile/16924988248364848607noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4068772782489043252.post-36732574089023576052013-08-22T07:07:41.161-07:002013-08-22T07:07:41.161-07:00I am happy to post the mustard pickle recipe. I ad...I am happy to post the mustard pickle recipe. I adapted it from the Ball Blue Book. Basically, I used their sauce recipe, and used my preference of vegetables to put in it. <br /><br />Mustard Pickles<br /><br />5-7 large pickling cukes<br />1 1/2 lbs. Hungarian Hot Wax peppers<br />1-2 red peppers<br />1-2 green peppers<br />2-3 onions<br /><br />1 C canning salt<br />4 qts plus 1/2 C water, divided<br />1 1/2 C sugar 1/2 C flour<br /> 1 TB tumeric<br />1/2 C prepared mustard (like French's)<br />5 C vinegar<br />This sauce recipe you could cut in half, or double the amount of vegetables, because I ended up with very saucy mustard pickles, but I used the vegetables that I had.Their recipe had appx. 17 C of vegetables, mine has 9 C or so. <br /><br />Combine vegetables in a large bowl, dissolve salt in 4 qts. water. Pour salt water over vegetables and let stand 12-18 hours in a cool place. Drain, rinse and drain again. Combine sugar,four and tumeric in a large saucepot, gradually add 1/2 C water stirring until smooth. Stir in mustard and vinegar. Cook until sauce coats the back of a spoon. Add vegetables and simmer 15 min. Pack hot pickles and liquid into hot jars leaving 1/4 in. head space. remove air bubbles and process pints and qts 10 min in boiling water bath adjusting for altitude if necessary.Rosehttps://www.blogger.com/profile/16924988248364848607noreply@blogger.comtag:blogger.com,1999:blog-4068772782489043252.post-90114700119970108432013-08-19T22:46:29.464-07:002013-08-19T22:46:29.464-07:00Would you consider posting your mustard pickles re...Would you consider posting your mustard pickles recipe? My Gramma made these and they look just like yours. Sure wish I would have been more attentive when she was canning!Peascodhttps://www.blogger.com/profile/11950203914710533372noreply@blogger.com