*  Exported from  MasterCook  *

                             MUSTARD PICKLES

Recipe By     : GRIT -- 06/01/97 
Serving Size  : 1    Preparation Time :0:00
Categories    : Canning, Preserves, Etc.         Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36      tiny          cucumbers
   1      head          cauliflower florets
   2      cups          shelled lima beans
   2      cups          green beans, -- cut into 1 inch piec
   2      cups          carrots, -- sliced
   2      cups          celery, -- sliced
   2      cups          pickling onions, -- peeled
   3                    sweet green peppers -- seeded and sliced
   3                    sweet red peppers, -- seeded and sliced
     1/4  cup           pickling salt
   1      gallon        water
     3/4  cup           prepared mustard
   1 1/2  tablespoons   turmeric
     1/2  cup           flour
   8      cups          brown cider vinegar
   4 1/2  cups          sugar
   2      teaspoons     celery seed, -- optional

Mix vegetables, sprinkle with salt and add water (may have to add more
than a gallon to cover).  Let stand for 12 hours or overnight.  In the
morning drain vegetables, rinse them in clear cold water and drain again.
 In a large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into
a smooth paste.  Stir in sugar, celery seed and remaining vinegar.  Bring
to a boil, stirring until sauce thickened.  Add vegetables; return
mixture to a boil.  Turn down heat; simmer for 10 minutes.  Pack boiling
hot mixture into hot jars and seal immediately.  
Note: Jars should be sterilized either by boiling or washing in a
dishwasher.  Makes about 15 pints, each pint has 386 calories. 



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