Mustard Pickles Recipe
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 This recipe for Mustard Pickles, by Bob Amar, is from The Becker-Bird Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Bob Amar
Added: Tuesday, November 3, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients:
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.
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Directions: |
Directions: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. |
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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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