Mustard Pickles Recipe
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Category: |
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Ingredients: |
Ingredients: 2 small heads of cauliflower divided into very small pieces
3 medium sized cucumbers, peeled, seeded and cut into ¼ inch pieces
4 medium sized green peppers, 2 medium sized red peppers cored, seeded, and coarsely chopped
3 cups pearl onions
8 cups of ice water combined with ½ cup of pickling salt to make a brine (if pickling salt is not available, regular salt may be used).
2/3 cups unsifted all purpose flour
2 cups sugar
¼ cup powdered mustard (e.g. Coleman’s)
2 teaspoons ground tumeric
¼ teaspoon ground cloves
6 cups white vinegar
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Directions: |
Directions:Place prepared vegetables into large bowl, pour in brine, cover and let stand 12 hours or overnight in the refrigerator.
Transfer vegetables and brine to a large heavy kettle, bring to a rolling boil, cover and boil for 1 minute exactly.
Drain vegetables, rinse well. Rinse kettle and dry.
Put vinegar, sugar and spices into kettle.
Make a slurry of flour and powdered mustard, and stir into vinegar.
Stir until sauce is smooth.
Cook over moderate heat and stir until mixture is smooth and thickened-about 3 minutes.
Add drained vegetables and cook about 8-10 minutes until mixture boils vigorously.
Ladle mixture into prepared pint sized Mason jars and process in water bath for 10 minutes. |
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Notes: |
Personal
Notes: Note: Mixture of vegetables may be varied as long as total amount is consistent.
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