Mustard pickles

Mustard pickles

Ingredients/Components

• green tomatoes, chopped - 12 c
• onions, chopped
• large green and red bell peppers, chopped - 6 item
• Add enough cold water to cover
• sweet pickles, chopped - 2 pts
• bag frozen lima beans - 10 oz
• cans yellow corn - 2 item
• III Sauce:2 c
• vinegar - 2 c
• water - 3/4 c
• sugar
• celery seed - 3 Tbsp
• mustard seed - 3 Tbsp
• whole cloves - 15 item
• IV Paste:9 oz
• flour - 8 Tbsp
• turmeric - 2 Tbsp
• salt - 1/2 tsp

How to make mustard pickles:

Combine tomatoes and onions; add 3 tablespoons salt. Add enough cold water to cover. In separate container add 1 1/2 tablespoons salt and enough cold water to cover the peppers. Let each pan set 10 to 12 hours. Drain vegetables and rinse well. Combine green tomatoes, onions and peppers in large pot and add enough water to cover. Bring to a boil for 10 minutes (onions should be clear, but not mushy). Drain; set aside to cool.II:1 large head cauliflower2 pts. sweet pickles, chopped10 oz. bag (frozen) lima beans2 cans yellow corn Cook cauliflower and lima beans until crunchy; drain and set aside with corn and pickles.III (Sauce):2 c. pickle juice2 c. vinegar3/4 c. water5 1/2 c. sugar3 Tbsp. celery seed3 Tbsp. mustard seed15 whole cloves Bring to a boil; turn off and make paste.IV (Paste):9 oz. jar prepared mustard8 Tbsp. flour2 Tbsp. turmeric1 c. vinegar1 c. sugar1/2 tsp. salt Slice or quarter beets. Put back into this mixture. Bring to boil; pack in heated jars and lids. If more mixture is needed, repeat the ingredients for the amount of beets.

Recipe categories: Low protein, Lunch/snacks, Vegetables.