I suppose you can make a mustard pickle with them. Instead of cukes and any other added vegatables, you can substitute for onion and a few red peppers (hot or sweet) for some color. The mustard part will not need changing. For these, I use small boiling onions, cuke chunks, cauliflower and, some sweet red peppers. I make the mustard mixture by using both yellow and brown mustard seeds, celery seed, and vinegar. My recipe also called for a little corn starch, but I prefer to use Clear Jel as its safer, and more stable to can.

Most all relishes can be done in a BWB because they are pickled. Check out these 2 of the many relish recipes offered by NCHFP and see if either appeals. NCHFP - Sweet Pepper Relish NCHFP - Pepper and Onion Relish Dave

Dave, thanks for your help. I do have the ball blue book and just got home with ball complete book and better homes and gardens (you can can)book. In that book I found this recipe for corn relish:). The book says all the recipes are tested and approved. What do you think. Thanks again Mike corn relish Tangy, sweet corn relish perks up the mild-tasting meats, such as roast pork, chicken, or turkey. the recipe If you're lucky enough to have fresh corn, by all means use it. But if fresh corn isn't readily available, you can substitute frozen whole kernel corn. Corn relish adds pleasing flavor and texture. Ingredients: 12 to 16 fresh ears of corn 2 cups water 3 cups chopped celery (6 stalks) 1-1/2 cups chopped red sweet pepper (2) 1-1/2 cups chopped green sweet pepper (2) 1 cup chopped onion (2 medium) 2-1/2 cups vinegar 1-3/4 cups sugar 4 teaspoons dry mustard 2 teaspoons pickling salt 2 teaspoons celery seed 1 teaspoon ground turmeric 3 tablespoons cornstarch 2 tablespoons water Step 1. Instructions: 1. Remove husks and cut corn from cob. To prepare the corn, pull the husks from the ears and remove as much of the silks as you can. Use a stiff brush to remove any remaining silks. To cut the kernels from the cobs, hold the ear of corn so an end rests on a cutting board. Using a sharp utility knife cut a strip of the kernel from the cob, moving the knife from the top of the ear toward the cutting board. Do not scrape the cob. When you have finished, you should have 8 cups of corn. 2. Chop the vegetables. When cutting the celery, sweet peppers and onion, chop them into pieces about the same size as the corn kernels. Cut celery and peppers into strips; then gather several strips in a bunch and cut crosswise into small pieces. 3. Cooking the corn and vegetables. Combine the corn and the two cups water in an 8- to 10-quart Dutch oven or kettle. Bring to boiling; reduce heat. Simmer, covered, for 4 to minutes or until corn is nearly tender. Drain the corn and return it to the Dutch oven. Add the celery, red and green sweet pepper, and onion. Stir in the vinegar, sugar, mustard, pickling salt, celery seed and turmeric. Bring the mixture to boiling. Reduce the heat and simmer gently, uncovered, for 5 minutes, stirring occasionally. Step 4. 4. Cook relish until thickened and bubbly. Stir together the 3 tablespoons of cornstarch and the 2 tablespoons of cold water in a small bowl. Stir the cornstarch mixture into the corn mixture. Cook and stir until the mixture is slightly thickened and bubbly; continue to cook and stir for 1 minute more. The additional cooking ensures that the cornstarch is completely cooked. 5. Filling jars and processing. Ladle the corn relish into hot, clean pint canning jars. Use a wide-mouth plastic funnel and fill the jars to within 1/2-inch from the top. Remove the funnel. Release any trapped air bubbles in each jar by gently pushing a narrow rubber spatula down into the jar around the sides. If necessary, add more corn relish to maintain the headspace. Wipe off the jar rim with a clean, damp paper towel. Any food left on the rim will prevent a perfect seal. Add the lid and screw band, tightening the band according to the manufacturer's instructions. Place each jar into the canner as it is filled. Leave enough room between the jars so they do not touch. Cover the canner. Process for 15 minutes in a boiling water canner. Begin timing when the water returns to boiling. Remove jars from canner and cool on a wire rack. 6. Makes about 5 pints. 7. Serving relish. When the jars have cooled, press the center of each lid to check the seal. If the dip in the lid holds, the jar is sealed. If the lid bounces up and down, the jar isn't sealed. Unsealed jars should be stored in the refrigerator and used within 2 weeks. Label the sealed jars with content and date. Store in a cool, dry place for up to 1 year.

I didn't see a Mustard Pickle in So Easy to Preserve though I may have missed it. NCHFP may have one online. The new Ball Complete Book of Home Preserving has two thickened mustard-pickle recipe. Both call for ClearJel. Interestingly enough, the newest anniversary edition of the Ball Blue Book still has a flour-thickened mustard pickle. I thought that one would be gone in the new edition. The Ball Complete Book of Home Preserving has four canned seasoned mustard recipes, for those interested in trying one. I was speculating that the flour in the recipe above does not present a particular danger, despite the high pH, because mustard and vinegar are such inhospitable environments for bacteria. However, that is mere speculation, not science. I still would not can the mixture but would refrigerate, freeze or reduce batch size, as I originally recommended and as other members said. I also wanted to mention a secondary not food-safety related issue. I don't think I would can any mustard, even those offered by Ball. I'm sure commercial processors have ways around this problem but I've heard from boutique canners who preserve small-batch items for sale that the heat of home canning is not friendly to mustards. It can unfavorably alter the flavor and consistency. Carol