MYO: Mustard Pickles

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    • #258018


      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
      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 turmeric

      Arrange 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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