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Grandma Lester's Mustard Pickles Recipe

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This recipe for Grandma Lester's Mustard Pickles is from Halls Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cauliflowers
5 lbs cucumbers
2 celery
4 lbs white pickling onions
3 green peppers
3 red peppers
2 lbs brown sugar
1 gallon vinegar
4 tbsp allspice
4 tbsp tumeric
½ lb pure mustard compound
2 big cups flour
Brine
36 cups water for 5 gallon crock
1 cup pickling salt dissolved in 6 cups water
Directions:
Directions:
Cut vegetables and soak in brine overnight. Heat vegetables in brine until bubbles occur. Stir while waiting.

Then, drain off brine and place vegetables in a crock. Put 2/3 gallon of vinegar and brown sugar on the stove to heat. Mix flour, mustard, allspice and tumeric with the remaining vinegar. Pour flour mixture through a sieve and into the vinegar/sugar mixture on the stove. Mix until thickened.

Put vegetables in sealers and pour mustard mixture over pickles. Don't pack the jars too much or sauce won't run to the bottom of the sealers. Age for 4-6 weeks. Enjoy.
Personal Notes:
Personal Notes:
This recipe comes from Great Great Grandma Lester (Great Grandma Margaret Ratcliffe's mother). In order to keep long term, you will need to can it. Alternatively, store in the fridge in containers.

 

 

 

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