Mustard Garden Pickles

25 Cal

Nutritional Facts

Serving Size: 1/4 cup

Servings per Recipe: 4 Pints

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	25 Cal	Calories from Fat	-
Total Fat	-	Saturated Fat	-
Cholesterol	-	Sodium	-
Total Carbs	-	Dietary Fiber	-
Sugars	-	Protein	-

2 tablespoons salt, 1 pound small Kirby cucumbers cut into 1/4 inch slices (3-4 inches each), 3/4 pound small white onions, peeled, 1/2 pound green peppers, cored and seeded (about 2 medium size), 1/2 medium size head cauliflower cut into florets (about 1 pound), 3 cups white wine vinegar, 3/4 teaspoon turmeric, 1 1/2 teaspoons mustard seed, 1 1/2 teaspoons celery seed, 2 tablespoons dry mustard, 1/3 cup all purpose flour, 3/4 pound green tomatoes, sliced (2-3 medium size), 1 tablespoon Sweet ‘N Low zero calorie sweetener

Combine vegetables in large bowl and toss with salt. Let stand overnight in refrigerator; drain. Transfer mixture to large saucepan. Add boiling water to cover and cook until soft, about 10 minutes. Drain. Combine flour and spices in a medium size separate saucepan. Add enough of the vinegar to make a smooth paste, then gradually add remaining vinegar, stirring well. Bring to a boil stirring constantly. Reduce heat, add Sweet ‘N Low, and cook until thick and smooth, about 5-7 minutes. Add vegetables and stir until coated. Spoon into 4 hot, sterilized pint jars, leaving 1/4 inch headspace. Seal according to manufacturer’s directions. Process 10 minutes in hot water bath. Cool before storing.