Mustard Pickles
photo by Rich T.
- Ready In:
- 1hr 26mins
- Ingredients:
- 11
- Yields:
-
8 pints (approx)
ingredients
- 1 quart onion
- 2 quarts cucumbers
- 1 medium cauliflower
- 2 finely diced sweet red peppers (optional-but makes adds nice colour) (optional)
-
Sauce
- 3 1⁄2 cups sugar
- 1⁄2 cup flour
- 2 tablespoons turmeric
- 2 tablespoons celery seeds
- 1⁄2 cup mustard powder
- 1 quart vinegar
-
Pickling Bag
- 4 tablespoons pickling spices
directions
- Peel and cut onions into medium sized pieces.
- Peel cucumbers, remove seeds and centres.
- Cut to desired size.
- If cucumbers are green and not too ripe, skin may be left on.
- Separate cauliflower into small flowerets.
- Dice red peppers.
- Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
- Add a pinch of alum and let stand overnight (up to 24 hours).
- Then Drain vegetables and prepare sauce.
- Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
- set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
- Remove pickling spice bag and throw out.
- Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
- Cook sauce until thick, continually stirring with whisk.
- Add vegetables and cook slowly for 25 minutes, stirring occasionally.
- Be careful not to scorch.
- Ladle into hot, sterilized jars, while mixture is still hot.
Reviews
-
Having grown up in Nova Scotia my mother and both grandmothers would make mustard pickles all the time. Having lived here in Manitoba the last 2 years i have only had mustard pickles once and that was only because my mother sent some out to me by mail for christmas. So i have been searching high and low for a recipe that comes close to the recipe my mom and grandmothers used and i would have to say this one comes pretty close. Thanks for posting and i'll be adding this to my favorites to use again and again.
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