Favorite Mustard Pickles Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 each: Med. Sized Cucumbers,
6 each: Med. Sized Onions,
6 each: Red Peppers, Seeded
2 quart: Gherkins, Small Cucumbers
2 quart: Pearl Onions, Peeled *
2 each: Large Heads Cauliflower **,
1 1/2 cup: Pickling Salt,
8 cup: Sugar,
8 cup: Cider Vinegar,
1 1/2 cup: Unbleached Flour,
1/2 cup: Dry Mustard,
3 tbsp: Tumeric,
2 tbsp: Celery Salt,
Directions:
* Pearl onions are the small white or silver skinned onions used in
stews. ** Break cauliflowers into bite-sized flowerets.
~------------------------------------------------------
~----------------- 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. Makes 6
quarts.
Source from luhu.jp
stews. ** Break cauliflowers into bite-sized flowerets.
~------------------------------------------------------
~----------------- 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. Makes 6
quarts.
Source from luhu.jp