"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom's Mustard Pickles Recipe

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This recipe for Mom's Mustard Pickles, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Stroud/Ada Whitaker
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 qt. tiny cucumbers
2 qt. pearl onions peeled
1 large head cauliflower broken into pieces
1 small jar pimentos for color - optional
1 c salt
1 1/2 qt. cider vinegar
2 c sugar
1tbsp Tumeric
1 Tbsp dry mustard
2 tsp celery seed
1 pint prepared mustard
1/2 c flour
1/4 c butter

Directions:
Directions:
Use tiny whole or small cut to size cucumbers
flower the cauliflower
add pearl onions
add the pimentos
Place in large bowl or pot and cover with 1 c salt and crushed ice for 2 hours

Mix the cider vinegar, sugar, tumeric,dry mustard, and celery seed and simmer until well mixed.

Mix pint prepared mustard and flour into a paste and add to simmered mix. Stir until smooth and a little thick.

Add 1/4 c butter to sauce and it will not separate in jars.

Add vegetables and pack in pint sterilized bottles and seal with lids and caps

* For crisp, crunchy vegetables simmer less than five minutes before adding to bottles.

*For softer vegetables simmer ten minutes before adding to bottles.

Set on counter on clean cloth and wait for the jars to seal. Store in cool place.
Enjoy

 

 

 

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