i have several different versions including one that has unusual canning recipes but am at work right now. if no one answers by this evening when i am home i'll post it for you. ~ liz

thank you very much! like i said theres no hurry.

My Blue Book was published in 1983. I checked and there is a recipe for Mustard Pickles, but it uses prepared mustard, not dry. I'd be happy to share if you are not able to locate the one with dry mustard.

I didn't see it in my copy either...Did you try the Harvest forum? I'd suggest a search there.

I think my mother has an old copy. I'll check with her today. She's 450 miles away, so I don't visit her that often. But I do xall daily!

I'll check my Ball canning book when I get home...mine is at least 15 years old, but I'll see what I can find out.

I found the following recipe online, and the gal who posted it mentioned the Blue Book, so maybe this is the one you are looking for.

MUSTARD PICKLES

1 qt. small green tomatoes
1 qt. small pickling onions
1 head cauliflower
1 gallon cold water
6 Tbl. dry mustard
1 Tbl. turmeric
4 red bell peppers
2 qt small cucumbers
2 c. salt
1 c. all-purpose flour
2 tsp. celery seed
distilled white vinegar

Cut tomatoes, peppers, cucumbers, and cauliflower in medium pieces. Add onions. Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain. Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 qt. in all. Cook until thickened, stirring constantly. Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes. Yields 4 pints.

Mine is edition #32 1989 and has the same version as Donnas. It's the only one labeled Mustard Pickles. There is an "end of garden" pickle that calls for 2 tbs dry mustard. It has lots of veggies but no cukes. I suppose you could add or substitute for one or all the veggies. I'll copy it over for you if you want.

thank you all very much. im writing them down now....i think donnas was the one. my mom will be very happy..thanks again ladies.

Loggerbaby, is this a recipe you've made before? I think it sounds interesting, but I'm wondering something. Do you think the vegetables are all necessary to create the flavor or could I leave out, say, the green tomatoes and add more cauliflower? I think I'd like to give these a try, but am not willing to pick a tomato before its "time", LOL.

yes weve made it plenty of times, without the tomatoes lots of cukes, cauliflower, peppers and onions. i think its the sauce that makes it all taste good, but i like all veggies anyway..except okra. my mom soaks it overnight like my grandmoms did then we add everything and mix and bring to a slow boil for a while. my mom uses regular vinegar instead of apple cider vinegar. its kinda of sweet and tangy..i can eat a whole quart by myself at one meal. moms teaching me how to can again..its hot sweaty and alot of work but since she hasnt been in hospital in almost 2 months shes raring to go. she just likes the blue ball canning book..and lord knows i didnt know there were that many out there. thanks to you all once again. love logger

The above recipe is the same one that's in my Ball book. I'm glad it worked out for you...let us know how yummy they are ;^)

same recipe in 2 of my ball canning books! i may have to try that, sounds good ~ liz