Hot Mustard Pickle

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READY IN: 24hrs 35mins
SERVES: 51
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb cauliflower (one medium sized bunch, trimmed and separated into individual flowerets with approx one inch stems)
  • 12
    lb unripe tomatoes (two small tomatoes, green, cut into 1 in chunks)
  • 1
    lb white onion (small, about 1in. in diameter, peeled)
  • 12
    lb yellow onion (about 2 medium sized onions, peeled and cut into 1/4 in slices)
  • 1
    cup salt
  • 1
    teaspoon salt
  • 1
    lb cucumber (2 small, peeled and cut into 1/4 in slices)
  • 1
    tablespoon capers (drained and rinsed in cold water)
  • 12
    teaspoon celery seed
  • 14
    lb butter (one stick)
  • 14
    cup flour
  • 12
    cup sugar
  • 1
    tablespoon turmeric
  • 5
    quarts water
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DIRECTIONS

  • In 12 quart pot combine first 4 ingredients.
  • Dissolve 1 cup of salt into 4 quarts of water and pour over until thoroughly moistened.
  • Store in cool place (not fridge) for 12 to 18 hours.
  • Drain off extra liquid and add cucumbers, capers, celery seed and remaining tsp of salt and 1 quart fresh water to pot.
  • Bring to boil over high heat, reduce to medium and cook, uncovered 10 minutes or until vegetables are tender but still resistant when pierced.
  • Drain in colander, discard liquid and place veggies in large stainless steel, glass or enameled bowl.
  • Melt butter in 2 quart saucepan over moderate heat.
  • When foam begins to subside, stir in flour and mix.
  • Add vinegar and cook, stirring constantly, until sauce thickens and boils.
  • Reduce heat to low and simmer 3 minutes.
  • Beat in sugar, turmeric and mustard.
  • Pour half of the sauce over vegetables, turn to coat evenly.
  • Set remaining sauce aside, covered (not in fridge).
  • Marinate vegetables at room temp for 24 hours and then stir in reserved sauce.
  • These may not be served at once or packed into jars and stored, tightly covered in fridge for up to 3 months.
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