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Recipe: Mustard Pickles

Preserving - Jams, Jellies
Now we use Clear Jel instead of flour to thicken this. I am not sure how to tell you to find it where you live. It is also called modified food starch. It is a commercial thickener, but now available to home canners. It can be ordered online.
I think this is what you are looking for.

MUSTARD PICKLES
10 pints

2 quarts cucumbers, about 6 large, cut into chunks
2 quarts cauliflower, about 3 heads, cut into chunks
2 quarts white pearl onions (about 40 oz)
1 cup canning salt
2 cups water, divided
2 quarts apple cider vinegar at least 5% acidity
1/2 cup dry mustard
6 cups sugar
1/2 cup flour
1/2 tablespoon turmeric
1/8 cup celery seed or 1/2 tablespoon celery seed

Mix the vegetables in a large pan. Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain.

Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil .

Fill clean pint jars and seal. Process in a boiling water bath canner for 15 minutes.
MsgID: 208530
Shared by: Linda Lou,WA
In reply to: ISO: Chow Chow Piccalilli like Cross and Blac...
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1
  V Markland South Africa
2
  Linda Lou,WA
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