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Pennsylvania Dutch Mustard Pickles

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“A wonderful way to take advantage of those end-of-season garden vegetables. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Flour is no longer recommended in canning recipes. If you wish to boiling water process this recipe, omit it. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html”
READY IN:
12hrs 30mins
YIELD:
12 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine vegetables in a large bowl.
  2. Cover with salt and let stand overnight.
  3. Drain; rinse thoroughly with boiling water until vegetables are all scalded.
  4. Blend flour, sugar and spices very well.
  5. Heat the vinegar and pour over dry ingredients slowly, stirring constantly.
  6. Cook over low heat until thickened.
  7. Combine with hot vegetables, fill sterilized jars and seal.

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