add the drained Quick Pickles and flour and shake until
ups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1
Fill jars 1/2 full with cukes and add remaining ingredients. This recipe is for pints.
(Double recipe for quarts.)
large saucepan along with mustard, mustard powder, curry powder and turmeric
Divide large head of cauliflower into pieces and boil with a dozen white button onions, until about half done.
Drain and add a dozen dill pickles, cut in pieces, to 2-quarts of vinegar, 2 cups sugar, celery seed and mustard seed.
Bring to a boil.
Mix together flour, ground mustard, turmeric powder and cold water to mix.
Add this to boiling vinegar and continue to boil for 5 minutes longer.
Pour boiling mixture over pickles and seal in jars.
Makes about 4-quarts.
alt and drain.
Place mustard, turmeric, ginger and flour in
owl, whisk together, sugar, flour, mustard and tumeric powder; whisk in
Pour boiling water over pickles.
Let stand until cold.
Wipe dry and put into jars.
Bring ingredients to a boil and when cool, pour over pickles.
Seal.
Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2\" long. Put in jar.
Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
Pour over pickles in jar.
Add dry mustard, sugar, and salt. Put on cover.
You can process these if you want to, but we always eat these so fast that we don't.
Let sit for a couple of weeks and eat.
Combine ingredients to make brine for 7 to 8 quarts of pickles. Cut pickles into bite size chunks.
Boil brine ingredients; add pickles to brine.
Reheat.
Place in hot jars (have rings and lids hot).
In saucepan, blend mustard with a little vinegar; stir in remaining vinegar, sugar, salt, celery seed, mustard seed, cloves and turmeric.
Cover; heat to boiling.
Add cucumbers and remaining vegetables.
Cover; heat just to boiling.
Simmer while quickly packing one clean hot pint jar at a time.
Fill to within 1/2-inch of top making sure vinegar solution covers vegetable. Cap each jar at once.
Process 5 minutes in boiling water bath. Makes 8 to 9 pints.
Wash pickles and pack in jars.
Mix other ingredients together.
Pour over on pickles in jars and seal at once.
Bring water, vinegar and salt to a boil.
Pack cucumbers in gallon jar with remaining ingredients.
Fill spaces in jar with dill.
Pour boiling water over pickles.
Wipe off rim and tighten lid.
Flip over on lid to seal.
Let cool and refrigerate at least one week before eating.
oil.
Combine the flour, mustard, tumeric and celery salt and
Wash and dry cucumbers; put into crock or jars.
Mix solution and pour over.
Grape leaves on top of pickles in crock will help keep pickles crisp.
Combine last 4 ingredients.
Heat to a boil.
Add pickles and reheat to a boil.
Bottle quickly and seal.
Invert jar until cool.
Use whole cucumbers or slice large cucumbers lengthwise.
Wash and dry pickles.
Put in crock or gallon jar.
Mix ingredients into cold vinegar and pour over pickles.
These are best after set a few days.
You may have to stir them.
Open.
Do not can.
Wash cucumbers and pack in quart jars.
Boil together the vinegar, sugar, salt and ground mustard.
Make sure this mixture is boiling good, then pour over pickles.
Seal while hot.
Dissolve salt in 6 cups boiling water.
Pour over cucumbers. Let stand until cool; drain.
Combine vinegar, sugar, seed and turmeric.
Add 1 1/2 cups water.
Bring to a boil.
Pour over pickles.
Let stand 24 hours, covered.
Bring all to boiling. Pack cucumbers and liquid into sterile, hot pint jars, leaving 1/2-inch headspace.
Wipe rims; adjust lids.
Process in boiling water bath 5 minutes.
Start timing when water boils.
Makes about 5 pints.
n canner. Repeat for remaining pickles.
Cover canner; return water