Great Aunt Vera's Sweet Mustard Pickle
photo by 2Bleu
- Ready In:
- 37hrs
- Ingredients:
- 12
- Yields:
-
19 large jars
ingredients
directions
- Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
- Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
- Add sugar and cook until soft.
- Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
- Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
- Bottle in screw-top jars.
- Refrigerated, this stuff keeps for months and months.
- Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!
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Reviews
-
This is a very nice accompaniment for sandwiches in lieu of/as a side pickle or just as is when your looking for something to snack on. We quartered this recipe to serve 5 and it made 1/2 gallon. This is very simple to prepare and put together. It is different from your normal pickled vegetables with the mustard and other spices used. We omitted the runner beans and replaced them with sliced carrots for personal preference. Thanks for posting.
RECIPE SUBMITTED BY
kiwidutch
Netherlands