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Easy Mustard Pickles
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Make a brine (mix) out of salt and water. Soak vegetables in this for 24 hours. Drain. Heat together vinegar, sugar and giner. Add vegetables. Simmer 20 minutes. Drain, (reserve hot vinegar) pack into hot, washed jars. Mix flour, mustard and tumeric to a thick paste with a little brine, add Hot vinegar, boil sauce until thickened. Pour over the vegetables in the jars, cover. Keep 4 weeks before using. Good with cold meat, cheese etc.
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