NVDAILY.COM | Reader Recipes

Posted December 12, 2013 | comments Leave a comment

Mustard Pickles

6 cucumbers
2 c. chopped onions
1 head cauliflower
1 c. salt
4 c. sugar
¾ c. flour
1 T. celery salt
1 qt. pearl onions
1 qt. vinegar
¼ c. dry mustard
1 ½ tsp. tumeric

Layer vegetables in crock. Add salt and water to cover. Let set overnight. Drain and rinse. Take the remainder of the ingredients bring to a boil, add vegetables and cook until tender. Can and seal in jars.

Hope Hebb
Edinburg


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