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Mustard Pickles



20 cups Mixed Vegetables (Cucumbers, Yellow Beans, Onions, Cauliflower, Zucchini, Vegetable Marrow.)

1 Red Pepper                   3 Cups Vinegar

6 Cups Sugar                    2 tsp. Turmeric

3 Tbsp. Dry Mustard         1 tsp. Celery Seeds

2 tsp. Salt                          4 tbsp. Flour

4 tbsp. Cornstarch

Blanch Cauliflower and Beans, wash and cut other Veggies, put into a pot with spices and vinegar. Boil until vegetables are glassy. Mix flour and cornstarch with more vinegar, add to vegetables and boil it good. Put into jars, tighten lids & turn upside down on a towel to seal.  Sets in jars.  Store in a cool dark location.

Kuhlmann s Mustard Pickles PDF      3 x 5 Recipe Card Box Version