"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mustard Pickles Recipe

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This recipe for Mustard Pickles, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bob Amar
Added: Tuesday, November 3, 2009



12 medium sliced cucumbers
2 quarts Gherkins (small cucumbers)
2 hot red peppers (pyro peppers), seeded
2 quarts pearl onions, (peeled)
1 large head of cauliflower
1 1/2 cup Picking Salt ( or regular salt)
8 cups sugar
8 cups cider vinegar
1 1/2 cup unbleached flour
1/2 cup Colman's Mustard
3 Tablespoons Tumeric
2 Tablespoons celery salt.

Lucille's Mustard Pickles

Makes 6 quarts or 12 pints.

Break cauliflowers into bit sized flowerets.
Store in separate bowels

- Slice cucumbers
- Wash Gherkins
- Skin onions
sprinkle each vegetable with 1/4 cup of salt and cover with cold water , let stand over night.

drain the vegetable and pat them dry.

Combine the flour, mustard, tumeric, sugar and celery salt and mix them into a smooth paste with 6 cups of cider vinegar and bring the mixture to a boil. Constantly stir until the paste begins to thicken. Add the vegetables and cook for 10 minutes while the sauce thickens. Boil the canning jars in hot water and when the pickle mixture is ready, add it to the jars, seal the lids and gently boil for 10 minutes.

Number Of Servings:
Number Of Servings:
6 Quarts or 12 Pints
Preparation Time:
Preparation Time:
1 hr day one, overnight soak. 1 hr day 2




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