Mom's Mustard Pickles
Ready In: 24 hrs 5 mins
Yields: 10 500 ml jars
Ingredients
BRINE
- 2⁄3 cup salt
- 10 cups water
SAUCE
- 2 cups sugar
- 1⁄2 cup flour
- 1⁄2 cup dry mustard
- 1 1⁄2 teaspoons celery seeds
- 1 1⁄2 teaspoons mustard seeds
- 1 1⁄4 teaspoons turmeric
- 3 1⁄2 cups vinegar
- 10 cups cucumbers, peeled and diced
- 1 small cauliflower, cut in flowerets
- 1 1⁄2 cups Spanish onions, coarsely chopped
- 2 tablespoons salt
- 2 cups water
Directions
- Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
- MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce.
- SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.
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