Photo by Donna Victor
Chopped Mustard Pickles
“This is an old family recipe from my husband’s grandmother, Mary Ellen Argyle Stocks,” Worlton says. “They’re great with ham, eggs, hot dogs, and other dishes relishes go with.”
Servings: 10 pints
Ingredients
- 2 quarts green tomatoes diced
- 2 quarts onions diced
- 2 quarts cucumbers diced
- 6 red peppers diced
- 6 green peppers diced
- 1 large or 2 small, cauliflower heads, lightly steamed and diced
- 2 stalks celery chopped
- 6 tablespoons dry mustard
- ¾ tablespoon curry powder
- 1 teaspoon turmeric
- 1¼ cups flour
- 4½ cups sugar
- 1½ quarts water
- 1 cup salt
- 1½ quarts white vinegar
Instructions
- In large stockpot, add tomatoes, onions, cucumbers, and peppers. In separate bowl, mix dry ingredients and pour over vegetables, then mix lightly. Add wet ingredients (water, vinegar) and mix thoroughly. Bring mixture to a boil over medium/medium-high heat, then reduce to a simmer.
- Add cauliflower and celery to cooked mixture. Pack in sterilized pint jars. Follow canning instructions (link in notes below) and water bath 10 minutes.
Notes
Worlton recommends the following water-canning resource: Nchfp.uga.edu/publications/uga/using_bw_canners.html.
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