Mustard Pickles 10 -12 large cucumbers, peeled, seeded, chopped 1 small cauliflower, washed, trimmed and chopped into small florets 6 large onions, chopped 1 large red pepper 1 large green pepper Prepare this the night before. Sprinkle with 1/2 cup pickling (rock) salt and let stand in the refrigerator overnight. Next morning, drain and rinse vegetables with cold water; let set to drain off excess water while preparing mustard. 4 cups white vinegar (reserve 1 cup) 3 cups white sugar (reserve 1 cup) 1 pkg. pickling spice, wrapped in cheesecloth 1 cup all-purpose flour 2 tbsps. dry mustard 1 tbsp tumeric 1 tsp. celery seed * optional In a medium sized pot, combine 3 cups vinegar, 2 cups sugar with the pickling spice wrapped in cheesecloth. Bring to a boil and simmer while preparing the thickening mustard sauce. I use a glass or metal bowl to mix the sauce as the mustard/tumeric can stain plastic. Combine the reserved cup white sugar, 1 cup flour, and dry spices; whisk in the reserved 1 cup of vinegar. Whisk until smooth. Add mustard mixture whisking CONSTANTLY to the hot vinegar/sugar mixture until it becomes slightly thickened. Remove from heat. I use my large rectangle roast pan to stew my pickles. Pour drained vegetables into large pot/roast pan; add hot mustard sauce and stew on LOW until cucumbers become slightly transparent and mixture is hot and bubbly. This could take up to an hour so keep a watchful eye and stir OFTEN so it does not scorch. Fill sterilized jars while mix is hot, add lids and turn upside down in a pan filled with hot water enough to cover the rings. If by chance some jars do not seal, store them in the refrigerator.
Posted on: Tue, 02 Sep 2014 18:44:35 +0000
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