Ingredients for Mixed Mustard Pickles
- White Vinegar
- 1 cup honey
- 2 tablespoons celery seeds
- 1 tablespoon mustard seeds
- 1 tablespoon turmeric
- Pickling Cucumbers
- Small Onion
- Celery
- Carrot Sticks
- Green Beans
- Sweet Peppers
- Cauliflower Florets
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How to Make Mixed Mustard Pickles
- In a large enamel or stainless steel pot, combine 4 cups white vinegar, 1 cup honey, 2 tablespoons celery seeds, 1 tablespoon mustard seeds, and 1 tablespoon turmeric.
- Stir well and bring to a rolling boil over high heat.
- Add 4 cups (total weight) chopped mixed vegetables (see ingredient list for suggestions). Ensure all vegetables weigh the same amount.
- Return the mixture to a rolling boil.
- Remove from heat.
- Carefully fill hot, sterilized pint jars with the hot vegetable mixture, leaving 1/2 inch headspace.
- Cover jars with hot pickling liquid, again leaving 1/2 inch headspace.
- Process in a boiling water bath canner for 5 minutes.
- Makes approximately 10 pints. Allow to cool completely before checking seals. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
152g
Fat
1g
Carbs
17g
