Recipe by Lennie
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have never made mustard-pickle, even though it's something I really enjoy; I'm looking forward to trying this recipe.
- 2 quarts fresh pickling cucumbers, washed and chopped in 1/2 inch chunks
- 1 quart onion, peeled and chopped in 1/2 inch chunks
- 2 tablespoons coarse pickling salt
- 1 large green bell pepper, seeded and chopped finely
- 1 large red bell pepper, seeded and chopped finely
- 2 stalks celery, diced
- 4 cups white vinegar
- 5 cups white sugar
- 3⁄4 cup all-purpose flour
- 1 tablespoon mustard powder
- 1 teaspoon turmeric
Directions See How It's Made
- In a large glass or crockery bowl, combine chopped cucumbers and chopped onions; sprinkle with salt.
- Cover and let stand overnight.
- Drain mixture well and place in a large heavy pot with a lid; add bell peppers, celery, vinegar and sugar.
- Stir and cover pot with lid.
- Bring covered pot to a boil; reduce heat once boiling and simmer for 10 minutes.
- Meanwhile, stir flour, mustard powder and turmeric together with a fork, then pour in a small amount of the hot liquid and stir to prevent any lumps.
- Place this into the hot vegetable mixture in the pot and stir; bring up to a boil.
- Cook for one or two minutes, until thickened.
- Ladle into sterilized two-cup jars, leaving 1/2-inch headspace; seal.
- Process in boiling water bath for 15 minutes.
- Let cool at room temperature before storing in the fridge, or in a cool dark place for up to one year.