› Budget101 Discussion List Archives › Budget101 Discussion List › MYO: Mustard Pickles
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- June 3, 2008 at 12:51 pm #258018MUSTARD PICKLES
1 lg. head cauliflower, broken into flowerets
1 qt. sm. pickling cucumbers, or 1 qt. sliced cucumbers
1 qt. sm. white onions, peeled
2 red peppers, sliced
1 c. salt
1/4 c. dry mustard
1/2 c. firmly packed brown sugar
Water
1 qt. white vinegar
1/2 tsp. celery seed
2 tsp. mustard seed
1 tsp. each whole cloves and allspice
1/4 c. all-purpose flour
1 tsp. ground turmericArrange vegetables in layers in large bowl or enamel preserving kettle,
sprinkling each layer with salt. Let stand overnight. Drain. Mix mustard and
sugar in large preserving kettle. Add 1 cup water, vinegar, and seeds. Add
cloves and allspice, tied in cheese cloth bag. Bring to a boil.Add vegetables and bring to a boil again. Simmer until vegetables are
tender. Mix flour and turmeric into a paste with a little cold water. Add to
pickles and cook for 5 minutes longer. Remove spice bag. Pack pickles into
hot sterilized jars and seal.Makes 4 or 5 pints.
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› Budget101 Discussion List Archives › Budget101 Discussion List › MYO: Mustard Pickles