Mustard Pickles

1. 1

   Chop vegetables into 3/4-inch pieces.

2. 2

   Cook in 1 cup pickling salt with water to cover until tender.

3. 3

   Drain.

4. 4

   Using the same kettle in which vegetables were cooked, cook remaining ingredients until thickened.

5. 5

   Stir constantly.

6. 6

   Add drained vegetables and bring to a boil again.

7. 7

   Immediately put in hot jars and process accordingly.

* Per serving · 4 servings · Values may vary.

No additional tips available.