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 Seed
  • 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.