Favorite Mustard Pickles

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READY IN:
SERVES: 6
YIELD: 6 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl.
  • Rinse the food chopper between each vegetable.
  • Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets.
  • Sprinkle each vegetable with the salt, using about 1/4 c to each bowl.
  • Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight.
  • In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel.
  • Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil.
  • Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar.
  • Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened.
  • Turn the pickles into jars and seal at once.
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