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Posted October 29, 2010 | comments Leave a comment

Mustard Pickles

Yield: 6 1/2 pints
6 cucumbers
2 c. chopped onion
1 head cauliflower
1 qt. pearl onions
1 c. salt
4 c. sugar
1 qt. vinegar
3/4 c. flour
1/4 c. dry mustard
1 1/2 tsp. turmeric
1 T. celery salt

Layer vegetables in salt in bowl. Cover with cold water, let stand overnight. Combine sugar and vinegar, boil. Mix in rest of ingredients, stir. Add drained vegetables. Cook 15-30 minutes.

Hope Hebb - Edinburg, VA


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